Hospitality

Office Lunch Recipe: Karma Indian Bistro serves up its chicken tikka recipe

Karma chef Vishal Kumar's traditional chicken tikka recipe is easy and delicious

By Rushmila Rahman /

In the mood for Indian food? The traditional dishes coming out of Karma Indian Bistro put it on Michelin’s Vancouver Bib Gourmand list within a year of the restaurant’s opening. Executive chef Vishal Kumar recommends his chicken tikka recipe for a workday lunch: it’s easy, healthy and finger-licking good.

Ingredients

  • 2 boneless, skinless chicken breasts  (about 275 g)
  • 5 tbsp hung yogurt or thick, natural yogurt
  • 1 tbsp kasoori methi (a.k.a. dried fenugreek leaves, optional)
  • ½ tsp red chili powder
  • 2 tbsp olive oil (plus 1 tbsp if you pan fry)
  • ½ tbsp chat masala
  • 2 lemon wedges
  • Salt, to taste

Pat the chicken breasts dry and slice each breast into 6 to 7 pieces. Mix chicken with yogurt, kasoori methi, chili powder and 2 tbsp olive oil. Squeeze the lemon wedges and add salt. Leave in the fridge to marinate for 20 to 25 minutes.

If using the oven method, preheat your oven to 375°F. Line a baking pan with parchment paper or aluminum foil. Transfer chicken to the pan and cook for 25 to 30 minutes, until it has a char on the edges.

If using a frying pan, heat the pan and add 1 tbsp olive oil. Place chicken on the pan and cook for 15 to 20 minutes on medium heat.

Finish the cooked chicken with a squeeze of lemon and chat masala. Serve with salad, rice or  any flatbreads.