Smoked Chicken Tikka

Cook Time 1 hour


  • 9 CB Chicken leg quarters
  • 1 tbsp smoked paprika
  • 1 tbsp Garam Masala
  • 1 tbsp cumin
  • 1 tsp ground coriander
  • 1 tsp turmeric
  • 1 tsp ground cayenne
  • 1 thumb-sized piece of ginger, chopped
  • 6 cloves garlic, chopped
  • ½ cup Greek yoghurt
  • Zest & juice of 1 lime, divided
  • ¼ cup grape seed oil

For the curry lime yoghurt:

  • 1 ½ cups Greek yoghurt
  • 1 tbsp curry powder
  • 1 tbsp fresh squeezed lime juice
  • P” of sea salt

To serve:

  • Handful of fresh cilantro
  • 1 lime, cut into wedges
  • Sliced chilies, if you like it extra spicy


  • 1. Prepare the marinade by combining the spices, ginger, garlic, yoghurt, lime zest & juice, oil, and salt in a food processor and pulse until smooth. Place the chicken into a large bowl, pour over the marinade and massage chicken until well coated. Cover with plastic wrap and chill in the fridge overnight.
  • 2. When ready to cook, if using a Grill, establish fire for 4-5 mins. Or if using an oven, preheat to 375°F. Place chicken on grill or rack and close lid or oven and cook at 425°F for about 45-50 mins, until crispy (or until the chicken reaches an internal temperature of 165°F).
  • 3. In the meanwhile, combine all of the curry lime yoghurt ingredients in a small bowl, and mix well. Cover with plastic wrap and chill in the fridge until ready to serve.
  • 4. Garnish with fresh cilantro then serve with curry lime yoghurt and fresh lime wedges.

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