Creamy Chicken Tikka By Chef Bal Krishna Shrestha

Creamy Chicken Tikka Newsgroup Recipes

Serves: 4-6 people. 


1 kg diced chicken fillets          

1 tbsp chopped green chilli

1 tbsp lemon juice                                                                                                                                   

1 tbsp ginger-garlic paste

½ tbsp ground cumin

½ tbsp ground coriander

Seasoning to taste

1/2 tsp chunky chat spice

250 g cream cheese

50 ml fresh cream

1 tbsp freshly chopped coriander

½ tbsp chunky chat spices

75g melted butter

1 tbsp lemon juice


1. Place fresh cream and cream cheese in one big mixing bowl; mix it well until smooth thick paste.

       2. Add all the other spices; cumin, coriander, chunky chat, chilli, ginger, garlic paste seasoning and lemon juice into the cream mixture. Combine it well.

3. Add diced chicken into the marinade mixture and mix well.

4. Keep it covered and leave in the fridge for 1-2 hour.

5. Place the chicken on a tray and cook it in a preheated oven (220*c) for 10-12 minutes or until done.                

6. Alternatively skewer the chicken on metal or bamboo skewers and cook in the oven.

7. Take out chicken from the oven. Transfer to another bowl and add garnish fresh coriander, lemon juice, butter and chunky chat spice.

8. Mix  it well and serve with any fresh crunchy green salad and chutneys.                              

Sarah Brooks

Sarah Brooks

Sarah has worked in marketing and content creation for many years. In her role at Newsgroup, she is the online editor of with a particular interest in local news and events. Sarah also works closely with our editorial team on our printed editions in Tallaght, Lucan, Clondalkin and Rathcoole/Saggart. If you have a story and would like to make contact please email Sarah at


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