Tikka is a popular dish in India and traditionally consists of small pieces of boneless chicken baked using skewers on a brazier or 'angeethi' after marinating in spices and yoghurt. We recommend that you marinate the chicken for at least two hours, and preferably overnight, to allow the complex flavours of the spices to soak into the meat.
A delicious blend of spices from the North Indian region.
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Here's How We Serve Ours
Cut the other half of the lemon into wedges. Garnish the chicken with chopped coriander, red onion rings and lemon wedges. Serve with naans, rice or wraps and your favourite Geeta's chutney or pickle.