• Chicken tikka (Murgh Makhani) (The Chefs' Line)Source: The Chefs' Line

You don't need a tandoor to cook this dish - simply roast the marinated skewers in a hot oven. Just remember to leave plenty of room between the skewers for the hot air to circulate. The Chefs' Line






Skill level

Average: 2.9 (4 votes)


  • Olive oil
  • 500 g baby spinach 
  • Salt and freshly ground black pepper 
  • Chat masala and lemon wedges, to serve 

Chicken tikka

  • 100 g full cream yoghurt
  • 4-5 strands saffron 
  • 1 tbsp mustard oil 
  • 2 tbsp ginger and garlic paste 
  • 2 tsp garam masala 
  • 1 tsp salt 
  • 3-4 green chilli, chopped 
  • 1 tsp chat masala 
  •  ½ lemon, juiced 
  • 500 g skinless and boneless chicken thighs

Mint chutney

  • 1 bunch coriander 
  • 1 bunch mint 
  • 1-2 green chillies, chopped 
  • Pinch salt 
  • 500 g Greek yoghurt
  • 2 tsp chat masala 
  • 1 tsp black salt 
  • ½ lemon, juiced 

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


For the chicken tikka, place all the ingredients except the chicken in a bowl and combine well. Add the chicken, stir to coat well, then cover and refrigerate for at least 4 hours. This process will allow the marinade to cold cook the chicken and make it tender.

Meanwhile, for the mint chutney, place the coriander, mint, green chillies and salt in a blender and process into a fine paste. Transfer to a bowl and stir in the yoghurt, black salt, chat masala and lemon juice. Refrigerate until needed.

Preheat the oven to 180˚C.

Thread the chicken onto skewers keeping an even distance between the chicken pieces. Bake for 15- 20 minutes or until just cooked but still juicy.

Heat a drizzle of oil in a frying pan over medium heat. Sauté the spinach until wilted, remove from the heat and season with salt and pepper.
To serve, scrape the mint chutney towards the edges of the plate – make sure the quantity is enough to serve with 2 pieces of chicken tikka. Place the sautéed spinach in the centre of the plates. Remove the chicken from the skewers and divide between plates. Sprinkle with some chat masala and a squeeze of lemon juice.


This recipe is from Series 2 of The Chefs' Line airing weeknights at 6pm on SBS. Episodes will be available after broadcast via SBS On Demand. Join the conversation #TheChefsLine on Instagram @sbsfood, Facebook @SBSFood  and Twitter @SBS_Food. Check out sbs.com.au/thechefsline for episode guides, cuisine lowdowns, recipes and more!