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Spiced Yogurt Chicken Tikka

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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4 servings


  • 1-½ cups 375 mL plain yogurt, divided
  • 3 tbsp 45 mL tikka, tandoori or other mild curry paste
  • 1 tsp 5 mL grated lime zest
  • 1 lb 500 g boneless skinless chicken breast, cut into thin strips
  • 1 tbsp 15 mL butter 1 onion, thinly sliced
  • 3 cloves garlic, minced
  • ¼ tsp 1 mL salt
  • 1 sweet red pepper, chopped
  • 2 cups 500 mL no-salt-added canned diced tomatoes
  • 2 tbsp 30 mL cornstarch
  • 1 cup 250 mL frozen green peas, thawed, or chopped green beans
  • ½ tsp 2 mL ground cumin
  • 2 tsp 10 mL freshly squeezed lime juice 2 tbsp (30 mL) chopped fresh cilantro
  • 2 cups 500 mL hot cooked brown rice


  • In a bowl, combine ¾ cup (175 mL) of the yogurt, the tikka paste and lime zest; add chicken and stir to coat well. Let marinate at room temperature for 10 minutes or cover and refrigerate for up to 4 hours.
  • In a large skillet, melt butter over medium heat; sauté onion, garlic and salt for 3 minutes or until starting to soften. Add sweet red pepper and sauté for 3 minutes or until softened.
  • Stir in tomatoes and bring to a boil, stirring occasionally. Reduce heat and boil gently, stirring often, for about 3 minutes or until slightly thickened.
  • Sprinkle cornstarch over chicken mixture and stir to combine. Add to skillet with peas, stirring well. Simmer, stirring often, for about 10 minutes or until chicken is no longer pink inside and sauce is thickened.
  • Meanwhile, in a small bowl, whisk ground cumin, lime juice and cilantro into remaining ¾ cup (175 mL) yogurt. Serve chicken in sauce on rice, topped with yogurt.