Low Fat Chicken Tikka With a Yogurt Dressing

This chicken tikka is low in fat and delicious!

Chicken tikka

Low in fat – chicken tikka

I really like low fat recipes like chicken tikka as they can be made on the BBQ which is one of my summertime pass-times.

This is a simple dish that I made for my family one Sunday evening during a short break from the rainy weather.

After a few pleading words from my youngest daughter we made the chicken tikka with red dye.  This adds absolutely no flavour to the dish but she seems to like it. When I cook just for my wife and me, we usually leave the colouring out.

For best results, start marinading your chicken tikka 48 hours before cooking!  The garlic and ginger teamed with the bite of the lemon juice will be intense.  This is proof that low fat recipes don’t have to be boring like those ready made diet meals you see in the supermarket.

This recipe tastes fantastic with a low calorie yogurt dressing.

The yogurt dressing I made with this dish was fat free but you’d never know.  It was packed with flavour and really rounded the dish up nicely.  The hot spices used in the marinade go so well with the cooling yogurt.

The marinade for this chicken tikka also goes great with lamb



Low Fat Recipes - Chicken Tikka With a Yogurt Dressing
Prep time: 
Cook time: 
Total time: 
Serves: 4 - 6
  • 4 skinless chicken breast cut into one inch pieces
  • Juice of 3 lemons
  • ½ teaspoon red food dye ( optional)
  • 250ml (1 cup) non fat plain Greek yogurt
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 6 cloves of garlic - smashed and finely chopped
  • 2 inch piece of ginger - grated
  • 1 teaspoon red chilli powder
  • 250ml (1 cup) non fat plain Greek yogurt
  • 4 inch piece of cucumber seeded and grated
  • 4 cloves garlic - smashed and finely chopped
  • 1 inch piece of ginger - grated and chopped
  • 2 green chillies finely chopped
  • A pinch of salt
  • Juice of one lime
  • 2 tablespoons chopped coriander
  1. Place the chicken pieces in a bowl and rub in the food colouring and lemon juice.
  2. Mix all the marinade ingredients and allow to marinade for four hours or up to 48 hours. The longer the better!
  3. When ready to cook, build a log or charcoal fire in your barbecue or turn your oven to its highest setting. Cooking on the barbecue gives a more authentic tandoori flavour.
  4. Scrape off as much of the yogurt marinade as possible and put the chicken pieces on skewers.
  5. Place over a hot grill until cooked through or place them in your pre-heated oven for about 20 minutes.
  6. Mix the yogurt dressing ingredients in a bowl and serve the chicken tikka with the yogurt dressing, a green salad and perhaps a naan or whole wheat chapati.


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  1. vicky says

    I’ve bought the ingredients for your tikka recipe but am at a loss as to where the lemon juice and food colouring goes. Please advise many thanks in advance.

  2. Sean Wilson says

    I came across your site last week, looking for good seekh kebab recipes. In that time, I’ve made the seekh kebabs, salmon tikka kebabs and these chicken tikka kebabs. All have gone down extremely well with the wife & friends! We barbecued each of the recipes mentioned & all tasted amazing.. I’m making the salmon tikka again to barbecue tomorrow! Looking forward to trying more of your recipes, not least some naan bread recipes to make the most of these beautiful kebabs. Keep up the great work :)

    • Dan Toombs says

      Thank you very much Sean. I’m really glad you enjoyed the recipes. I have a lot more to come.


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