Tender, juicy chicken pieces marinated in a rich, creamy blend of yogurt, gram flour, and aromatic spices. This smoky, grilled appetizer from North India is a restaurant-style classic that's surprisingly easy to make at home.
Prep25 min
Cook20 min
Servings4
Serving size: 1 serving
455cal
38gprotein
12gcarbs
30g
Ingredients
600 g Boneless Skinless Chicken Thighs (Cut into 1.5-inch cubes)
2 tbsp Ginger Garlic Paste
2 tbsp Lemon Juice (Freshly squeezed)
1.5 tsp Salt (Adjust to taste)
1 cup Hung Curd (Or thick, strained Greek yogurt)
0.25 cup Fresh Cream (Amul or any heavy cream)
2 tbsp Besan (Gram flour)
2 tbsp Mustard Oil
1 tsp Kashmiri Red Chili Powder (For color and mild heat)
1 tbsp Kasuri Methi (Dried fenugreek leaves, crush before using)
1 tsp Chaat Masala (Plus extra for sprinkling)
0.5 tsp Kala Namak (Black salt)
2 tbsp Neutral Oil (For basting or pan-frying)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
1 pc Lemon (Cut into wedges for serving)
1 pc Charcoal (Small piece, for dhungar method (optional))
1 tsp Ghee (For dhungar method (optional))
Instructions
1
First Marination
In a large bowl, combine the chicken cubes, ginger garlic paste, lemon juice, and 1 teaspoon of salt.
Mix thoroughly to ensure each piece of chicken is well-coated.
Cover the bowl and let it marinate for 30 minutes at room temperature. This step helps to tenderize the chicken.
2
Prepare the Second Marinade
While the chicken is in its first marinade, place a small pan over low heat. Add the besan (gram flour) and dry roast for 2-3 minutes until it becomes aromatic and slightly changes color. Do not let it burn. Set aside to cool completely.
In a separate large bowl, whisk the hung curd until it is smooth and creamy, with no lumps.
Add the cooled roasted besan, fresh cream, mustard oil, Kashmiri red chili powder, garam masala, coriander powder, cumin powder, turmeric powder, chaat masala, kala namak, and the remaining 1/2 teaspoon of salt.
Crush the kasuri methi between your palms to release its flavor and add it to the bowl.
Mix everything together until you have a thick, uniform marinade paste.
3
Combine and Marinate
Add the chicken from the first marinade (along with any juices) to the second marinade mixture.
Use your hands to gently coat each piece of chicken thoroughly.
Cover the bowl tightly with plastic wrap and refrigerate for a minimum of 4 hours, or preferably overnight for the best flavor penetration.
4
Optional: Dhungar (Smoking Method)
For an authentic smoky flavor, heat a small piece of charcoal on direct flame until it is red hot.
Carefully place a small heatproof bowl (like a steel katori) in the center of the marinated chicken.
Place the hot charcoal in the small bowl. Pour 1 tsp of ghee over the charcoal. It will start smoking immediately.
Quickly cover the main bowl with a tight-fitting lid and let the smoke infuse into the chicken for 5-10 minutes.
5
Cook the Tikka
Preheat your cooking appliance. If using wooden skewers, soak them in water for 30 minutes to prevent burning.
Thread the marinated chicken pieces onto the skewers, leaving a small gap between each piece for even cooking.
OVEN METHOD: Preheat oven to 200°C (400°F) on grill or broil mode. Place skewers on a wire rack over a foil-lined baking tray. Cook for 15-20 minutes, turning halfway. Baste with oil in the last 5 minutes.
OUTDOOR GRILL: Preheat to medium-high heat. Grill skewers for 10-15 minutes, turning occasionally, until cooked through and lightly charred.
STOVETOP METHOD: Heat 1-2 tbsp of oil in a grill pan or heavy skillet over medium-high heat. Place chicken pieces (without skewers) in a single layer. Cook for 5-7 minutes per side until golden brown and cooked through. Work in batches if necessary.
The chicken is done when the internal temperature reaches 74°C (165°F) and the juices run clear.
6
Rest and Serve
Once cooked, transfer the chicken tikka to a plate and let it rest for 5 minutes. This allows the juices to redistribute, keeping the chicken moist.
Sprinkle generously with extra chaat masala and garnish with freshly chopped coriander leaves.
Serve hot with lemon wedges, pickled onions, and mint chutney.