Black Pepper Lemon and Tarragon Chicken Tikka

There’s something about global culinary favorite ‘Chicken Tikka’ that brings back memories of my summer trip across India last year. (View mouthwatering food pictures from my travels here and here.)

The City of Udaipur in Western India

The City of Udaipur in Western India

Family vacations filled with bonding moments, spent exploring the food and culture of a city and its people, freshen ones perspective and opens the mind to new possibilities.

Like we did on our family trip to Spain; while exploring a new place, it’s a good idea to check out the many inexpensive holiday packages easily available, which help make your far-fetched dream vacation a reality.

And as I often say, the best way to explore a new country is through its cuisine

Today’s Chicken Tikka recipe, crafted by in-house grill master (and my husband) brings India right to your table.

Giving a whole new twist to these popular juicy bites of char grilled chicken, we’ve created a marinade of classic Tikka ingredients like yogurt, ginger and garlic with a burst of fresh flavors from green tarragon, earthy black pepper and tangy lemon.

Black Pepper Lemon and Tarragon Chicken Tikka, New Twist on an Indian Classic

Black Pepper Lemon and Tarragon Chicken Tikka, New Twist on an Indian Classic

A year round entree or versatile appetizer, Black Pepper Lemon and Tarragon Chicken Tikka is best served with Indian bread like Homemade Garlic and Thyme Naan.

Add this Chicken Tikka recipe to your family meal anytime you feel like a trip to India.

Black Pepper Lemon and Tarragon Chicken Tikka
Juicy char grilled bites of Chicken Tikka, marinated in yogurt, ginger and garlic with a burst of fresh flavors from green tarragon, earthy black pepper and tangy lemon.
Print
Makes 10-12 Chicken Tikka
Ingredients
  1. 1 lb. chicken thighs; cut in 2 inches pieces
  2. 2 tablespoon lemon juice
  3. ½ teaspoon salt
  4. 1 tablespoon plain thick yogurt
Oil Infusion
  1. 1½ tablespoons canola oil
  2. 1 teaspoon cracked black pepper
  3. 1½ teaspoon ginger garlic paste (3-4 cloves garlic & 1 inch ginger, grated)
  4. 2 small Thai green chili or 1 Serrano pepper, cut lengthwise in strips
  5. 1½ tablespoons chopped fresh tarragon (or 1 teaspoon dried tarragon)
  6. 1/8 teaspoon ground turmeric
Directions
  1. In a large bowl, mix the chicken pieces with lemon juice, salt and yogurt. Leave aside while you prepare the warm oil infusion.
  2. Heat canola oil on a medium low flame and add cracked black pepper, ginger and garlic, green chili pepper and chopped fresh tarragon. Stir for about 30 seconds. When you smell the delightful aroma of the spices and herbs, turn off the flame and add ground turmeric.
  3. Stir this warm aromatic oil infusion into the chicken, making sure to coat all the chicken pieces with the marinade. Refrigerate for at least 4-5 hours.
To Cook the Black Pepper Lemon and Tarragon Chicken Tikka on a Grill
  1. Preheat a charcoal or gas grill to 450F and grease the grates well (if you’ve got a kebab stand for the grill, this is the time to use it.)
  2. Skewer the meat on well-oiled metal or pre-soaked wooden skewers; space the chicken pieces out, don’t let them stick together.
  3. Cook the chicken tikka for 10-12 minutes turning once; the best way to know if the chicken is done is when the pieces get a char on the outside and a plump juicy look.
Alternate Cooking Methods
  1. Two great alternative cooking methods for Black Pepper Lemon and Tarragon Chicken Tikka are on a stovetop griddle pan or in a convection oven.
  2. On the stove-top, heat a well-oiled griddle pan and cook the tikka on all sides to get a uniform char.
  3. In a convection oven, preheated to 425F, cook the chicken tikka for 15-18 minutes on a baking sheet with a metal rack (the chicken gets soggy if placed directly on a sheet pan,) roasting them evenly on all side.
Serving Suggestions
  1. Squeeze lemon juice over the Black Pepper Lemon and Tarragon Chicken Tikka while they are still hot, cover and let them stand for 5 minutes, so the chicken retains its juices.
  2. Serve hot as an appetizer with your favorite chutney, or as a light meal with a side of steaming hot lentils Daal and Indian bread like Naan or Paratha.
Peri's Spice Ladle http://www.perisspiceladle.com/
Chicken Tikka Marinated in Yogurt, Ginger and Garlic with a Burst of Fresh Flavors from Green Tarragon, Earthy Black Pepper and Tangy Lemon.

Chicken Tikka Marinated in Yogurt, Ginger and Garlic with a Burst of
Fresh Flavors from Green Tarragon, Earthy Black Pepper and Tangy Lemon

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Comments

  1. says

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  2. says

    Hello Peri! I really love this new version of chicken tikka. Plump and juicy chicken must taste great with the oil infused with pepper, lemon and tarragon., and perfectly charred on the outside..Amazing!

  3. says

    A very delicious twist to Tikka with lemon and tarragon notes, such lovely flavors, fit for summer, dear Peri :) have a lovely weekend – awaiting for Gillian and kids to arrive, you are will be in our hearts.. : ) xx Ozlem

    • says

      Thanks Ozlem, the touch of lemon with black pepper and tarragon work their magic on chicken. I will miss being with you all, my spirit will remain across the pond this weekend! XxPeri

  4. says

    Wow!!! I almost squealed in excitement when i seen the chicken tikka. Its my favorite starter and i love the extra kick of the black pepper. Superb Peri.. loved this one

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