Whole Roasted Chicken Tikka dish

Chicken tikka on a plate with garnishes.

Our Whole Roasted Chicken Tikka recipe showcases a spatchcock chicken infused with savory goodness from a silky yogurt marinade. Seared, baked, and broiled, this chicken has the reliable balance of crispiness on the outside and juicy tenderness on the inside.

Whether you’re hosting a special dinner or simply want to elevate your weeknight meal, this whole roasted chicken tikka is sure to impress. Plus, if you’re not into turning on the oven, check out our air fryer alternative (and a special offer for our readers!).

What Is Chicken Tikka?

Chicken tikka is a type of chicken dish that is popular in India, Bangladesh, Pakistan, and the United Kingdom. Typically, chicken tikka is made with boneless pieces of chicken marinaded in a spiced yogurt mixture.

Then, they are threaded onto skewers and cooked over charcoal. This recipe features the same yogurt marinade but uses a whole chicken. We bake it in the oven to keep things simple while retaining the juicy consistency of the meat and bold flavors!

Ingredients You’ll Need

Below is an overview of the ingredients and instructions for this recipe. Be sure to scroll down to the recipe card below for the complete details!

Chicken – Use a whole spatchcock chicken.
Yogurt – Plain, full-fat yogurt forms the base of the marinade, tenderizing the chicken and infusing it with a tangy flavor.
Olive Oil – Similar to the yogurt, this helps tenderize the chicken and creates a smooth marinade.
Seasonings – Garam masala, smoked paprika, paprika, crushed red pepper flakes, salt, and black pepper create the warm, bold flavor we look for in chicken tikka recipes.
Aromatics – Fresh garlic cloves and grated ginger add a tangy, subtly sweet flavor.
Tomato Paste – Adds extra depth to the marinade.
Lemon Juice – Freshly squeezed is finest! The acidity cuts through some of the heaviness of the fats and balances the warm flavors.

Ingredients for chicken tikka marinade in a bowl.

Skip the Takeout with the Finest Chicken Tikka Recipe You’ll Ever Taste

Prepare the marinade. Combine all the ingredients (except the chicken) in a large bowl, whisking until smooth.
Spatchcock the chicken. Remove the backbone from the chicken, and flatten it down.
Season the chicken. Use a sharp knife to make deep slits on both sides of the chicken. Place the chicken in a large dish or sealable bag, and pour the marinade on top.
Marinate the chicken. Massage the chicken, making sure the marinade gets into the slits. Cover the chicken, and transfer it to the fridge.
Warm. Allow the chicken to sit out at room temperature.
Cook. Heat a grill pan or skillet over high heat. Then, add the chicken skin-side down, and cook until charred. Flip the chicken over, and sear the other side.
Bake. Transfer the chicken to a baking dish, and cover it tightly with aluminum foil. Transfer the chicken to a preheated oven, and bake until the internal temperature reaches 165 degrees Fahrenheit.
Broil. Remove the foil, and broil the chicken until the skin is brown and crisp. Be careful not to burn!
Serve. Allow the chicken to rest for a few minutes. Then, slice, and serve.

A hand drying chicken with a paper towel.

Air Fryer Method

If you want that gorgeous tikka char without heating up the kitchen, try this technique instead!

Make the marinade. Add all of the ingredients for the marinade to a large bowl and stir to combine.
Marinate. Spread the marinade over all of the chicken and beneath the skin. Place the chicken in the refrigerator overnight (or at least for one hour).
Cook. Preheat the air fryer before arranging the chicken in the basket. Ensure that it is breast-side up. Flip halfway through cooking.
Remove and rest. Once the chicken has reached the desired internal temperature, transfer it to a serving platter or cutting board and allow it to rest briefly before slicing.

We cooked this recipe up in the new Corsori Iconic Air Fryer, which is not only big enough to fit an entire chicken in it, but it’s also PFAS-free, super simple to clean, and a stylish addition to our kitchens. If you want one of your own, first-time Cosori customers can get 10% off their entire order with code NEWFAM10 link in bio!

Serving Suggestions

Chicken tikka is commonly served with a side of white rice. However, it’s also a reliable pairing with these side dishes:

And don’t forget to add a sauce like tzatziki or toum for even more flavor!

Pieces of chicken tikka on a plate with garnishes.

Common Questions About This Roasted Chicken Tikka Recipe

What cut of chicken works finest for this recipe?

We love using spatchcocked chicken for quicker, more even roasting. Bone-in chicken legs or thighs also work great if you’re feeding fewer people.

How do I know when the chicken is fully cooked?

Use a meat thermometer! The internal temp should reach 165°F (74°C) in the thickest part of the thigh. The juices should run clear when you pierce it.

Is this recipe spicy?

Not overly! It has warmth and flavor from the spices, but it’s not fiery. If you want more heat, add cayenne or chili powder to the marinade.

Can I make it dairy-free?

Yes, swap the yogurt for a dairy-free alternative like coconut yogurt or a plain almond-based version. Just make sure it’s unsweetened and unflavored.

A fork holding a bite of chicken tikka dipped in tzatziki.

More Fantastic Chicken Recipes

Chicken is a staple in our homes so we’ve found plenty of ways to jazz it up! Check out more of our mouthwatering chicken-based recipes:

Four pieces of chicken tikka on a plate with garnishes.

the Ayyem kitchenServings: 6 servings

Prep: 10 mins
Cook: 1 hr
Marinade Time: 12 hrs
Total: 13 hrs 10 mins

Make this whole roasted chicken tikka recipe in the oven for a juicy, flavorful chicken dish reliable for meal prep or feeding a crowd! Email

Ingredients

1 whole chicken spatchcocked (backbone removed and flattened)
3/4 cup plain yogurt
1/2 cup olive oil
2 tablespoons garam masala
2 teaspoons smoked paprika
1 teaspoon paprika
1 teaspoon crushed red pepper flakes
3 teaspoons salt
1/2 teaspoon black pepper
4 garlic cloves minced
2 teaspoons grated ginger
2 tablespoons tomato paste
2 tablespoons lemon juice

Instructions

Prepare Marinade:

In a large bowl, combine yogurt, olive oil, garam masala, smoked paprika, paprika, crushed red pepper flakes, salt, black pepper, minced garlic, grated ginger, tomato paste, and lemon juice. Mix until well combined.3/4 cup plain yogurt, 1/2 cup olive oil, 2 tablespoons garam masala, 2 teaspoons smoked paprika, 1 teaspoon paprika, 1 teaspoon crushed red pepper flakes, 3 teaspoons salt, 1/2 teaspoon black pepper, 4 garlic cloves, 2 teaspoons grated ginger, 2 tablespoons tomato paste, 2 tablespoons lemon juice

Marinate Chicken:

Spatchcock the whole chicken by removing the backbone and flattening it.1 whole chicken
Using a sharp knife, make deep slits on both sides of the chicken.
Place the spatchcocked chicken in a large dish or resealable plastic bag.
Pour the marinade over the chicken, ensuring it’s well coated. Massage the marinade into the chicken, making sure it penetrates into the slits.
Cover the dish or seal the bag, and marinate the chicken in the refrigerator overnight, allowing the flavors to meld.
Season with a 1/2 teaspoon salt and 1/2 teaspoon pepper to taste.

Cooking:

Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius).
Remove the marinated chicken from the refrigerator, and let it come to room temperature for about 30 minutes.
Heat a grill pan or skillet over high heat. Once hot, place the chicken skin-side down and cook for a few minutes until nicely charred.
Flip the chicken over and sear the other side for a few minutes.
Transfer the chicken to a baking dish or oven-safe skillet. Cover the dish tightly with foil.
Place the covered chicken in the preheated oven and bake for 50-60 minutes, or until the internal temperature reaches 165 degrees Fahrenheit (75 degrees Celsius) and the juices run clear.
Remove the foil, and switch the oven to broil. Broil the chicken for a few minutes until the skin is crisp and browned, watching carefully to prevent burning.

Serve:

Once done, remove the chicken from the oven and let it rest for a few minutes before carving.
Serve the spatchcocked tikka chicken with sides of choice, and enjoy!

Equipment

Nera Matte Black Stainless Mixing Bowls, Set of 3

1 Large bowl GreenPan non-stick skillets.

1 Large Skillet Dansk baker.

1 Baking dish

Notes

Alternate Method — Air FryingThis version is also juicy and flavorful, and gives you that tikka char without turning on the oven. We made it in the new Cosori Iconic Air Fryer, and it’s seriously so tasty.

In a large bowl, whisk together all marinade ingredients until smooth.
Coat the whole chicken well (get under the skin too!). Cover and refrigerate at least 1 hour — overnight is finest.
Preheat air fryer to 400°F.
Place the chicken breast-side up in the basket and cook for 30 minutes.
Flip carefully and continue cooking another 20–25 minutes, or until internal temperature reaches 165°F.
Let it rest 10 minutes before carving.

Note: For this method, leave the chicken whole instead of spatchcocking it. Why we love the new Cosori air fryer:

Sleek stainless-steel design, it actually looks beautiful on the counter
PFAS-free ceramic basket for healthier cooking + super simple cleanup
6.5-quart size – fits a whole chicken like this with no problem

If you’ve been thinking about upgrading your air fryer… this is your sign. First-time Cosori customers, get 10% off your entire order with code NEWFAM10 link in bio!