Chicken Tikka with a Yoghurt and Curry Leaf butter, and Carrot and Coriander Salad

09 Sep 2022

Chicken Tikka with a Yoghurt and Curry Leaf butter, and Carrot and Coriander Salad

45 minutes | easy | Serves 4

This chicken tikka skewer recipe is so simple to put together. The lemon juice tenderises the chicken before the yoghurt is added, which softens it further. The marinade chars and catches on the grill, which adds a little hint of the flavour you’d expect from a tandoor. It’s served with a yoghurt topped with a curry leaf butter; if you can’t find curry leaves, just use a mix of your favourite spices – cumin, coriander and mustard seeds would all work well.


  • 600g skinless, boneless chicken thighs, cut into thick slices
  • 150g natural yoghurt
  • Juice half a lemon
  • 1 thumb ginger, peeled and grated
  • 5 cloves garlic, peeled and crushed or finely grated
  • 1 teaspoon of chilli powder
  • ½ teaspoon turmeric
  • ½ teaspoon garam masala
  • 1 tablespoon vegetable oil
  • 150g natural yoghurt
  • 1 garlic clove, crushed or finely grated
  • 50g butter or ghee
  • 10 curry leaves
  • 1 teaspoon cumin seeds
  • 2 large carrots, grated or cut into very fine strips
  • 1 handful coriander leaves, chopped
  • A squeeze of lemon juice




Combine the chicken with the lemon juice, garlic, ginger and a pinch of salt and mix well. Set aside for 30 minutes.

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Combine the yoghurt

Combine the yoghurt, chilli powder, turmeric, garam masala and oil with another pinch of salt and mix well. Add this to the chicken and mix well again. Refrigerate for at least 6 hours, or preferably overnight.

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Make the carrot and coriander salad

To make the carrot and coriander salad, toast the cumin seeds in a dry pan.

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Toss with the lemon juice

Toss with the lemon juice, coriander, carrot and salt.

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Light two gas burners

To cook the chicken, light two gas burners on the Jupiter Outback BBQ and set the heat to medium.

Thread the chicken onto skewer, folding the slices over so they form neat rows, and place over direct heat. Cook for 5-10 minutes each side, or until the chicken is completely cooked through, and the marinade is charred in places.

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While the chicken is cooking

While the chicken is cooking, place the yoghurt into a bowl with some salt and mix. Melt the butter in a small saucepan and add the garlic and curry leaves. Allow to cook very gently for a minute or two, then pour over the yoghurt.

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Serve the chicken tikka with the yoghurt and carrot salad.

This would be fantastic served with some naan bread or rice, and a chopped salad of cucumber, tomato and onion in place of the carrot and coriander salad.

Recipe Author

Recipe Author

Helen Graves is an award-winning recipe, food and travel writer with a particular interest in barbecue. She writes freelance for many major food and drink publications and is editor of Pit, the UK's first independent magazine about live-fire cooking. Helen has created a series of exclusive recipes for Outback that focus on maximising flavour for the home cook using lots of spices, fresh herbs and BBQ techniques.

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