Banjara Murgh Tikka
Tender, smoky chicken tikka marinated in a vibrant yogurt base with mustard oil, fresh dill, and roasted gram flour. This rustic Banjara-style dish brings together bold flavors from coriander, mint, and green chilies for a kebab that's juicy on the inside and beautifully charred on the outside. Perfect with mint chutney and sliced onions.
For 4 servings
- prep · ~30 min
Prepare the hung yogurt and dry roast the besan.
1.Place yogurt in a muslin cloth or fine sieve, set over a bowl, and let it hang for 30 minutes to drain excess whey.2.In a dry pan, roast besan on low heat, stirring continuously until it turns light golden and smells nutty (3-4 min). Remove and cool.TIPDon't skip the roasting — raw besan tastes pasty. Roast until fragrant but don't let it brown too much. - prep · ~15 min
Prick the chicken pieces and give them a quick marinade.
1.Pierce chicken cubes all over with a fork so they absorb the flavors.2.Rub chicken with 1 tbsp lemon juice and 0.5 tsp salt. Set aside for 15 minutes.TIPPiercing the chicken lets the marinade penetrate deeper. Don't skip it. - mix · ~5 min
Make the Banjara marinade.
1.In a large mixing bowl, combine hung yogurt, 1 tbsp mustard oil, roasted besan, ginger-garlic paste, and green chilies.2.Add red chili powder, turmeric, cumin powder, garam masala, and black salt.3.Fold in chopped coriander, mint, dill, and remaining 1 tbsp lemon juice.4.Mix until smooth and well blended.TIPThe mustard oil needs to be raw here — the smoky pungency is essential to the Banjara taste. - mix · ~120 min
Coat the chicken and marinate.
1.Add the chicken to the marinade along with remaining 0.25 tsp salt.2.Massage the marinade into each piece, ensuring even coating.3.Cover and refrigerate for at least 2 hours, ideally 4-6 hours.TIPBring the chicken to room temperature 20 minutes before grilling — cold chicken hits the grill unevenly. - prep
Thread chicken onto soaked skewers.
1.Thread 5-6 marinated chicken pieces onto each soaked bamboo skewer, leaving a little gap between pieces for even cooking.2.Press the pieces gently so they sit snug without crowding. - grill · ~13 min
Grill the tikka until charred and cooked through.
1.Heat a grill pan or tandoor to medium-high. Brush lightly with remaining mustard oil.2.Place the skewers on the grill and cook for 6-7 minutes on one side until deep char marks appear.3.Flip and cook the other side for 5-6 minutes. Baste with mustard oil in between.4.The internal temperature of the chicken should reach 165°F (74°C).TIPDon't flip too soon — let the chicken develop a dark, smoky char before turning. That's the signature of Banjara tikka. - serve
Serve hot with onion rings and lemon wedges.
Slide the tikka off the skewers onto a warm platter. Garnish with additional fresh herbs if desired and serve immediately with sliced raw onion rings and lemon wedges on the side.
TIPA sprinkle of chaat masala and a drizzle of fresh lemon right before eating brightens everything.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Hang the yogurt for at least 30 minutes to remove excess whey; a thicker marinade clings better and yields juicier tikka.
- 2Dry-roast besan until fragrant and light golden; raw chickpea flour will taste doughy and ruin the texture.
- 3Prick chicken cubes deeply with a fork before the first marinade so the lemon and salt penetrate the meat.
- 4Use raw mustard oil in the marinade — its pungent, smoky kick is essential to the Banjara character.
- 5Let the marinated chicken sit for at least 2 hours (ideally 4–6) in the fridge; overnight is even better.
- 6Bring chicken to room temperature 20 minutes before grilling to ensure even cooking and proper char.
- 7Don't flip the tikka too soon; let a deep, dark char develop on the first side before turning.
Adapt it for your goals.
High-protein
Replace half the yogurt with hung paneer grated into the marinade — it adds extra protein and a richer, creamier texture without changing the spice profile.
charcoal smokedCharcoal-smoked
For deeper smokiness, heat a small piece of charcoal until red-hot, place it in a steel bowl inside the marinade bowl, pour a teaspoon of ghee over it, and cover immediately for 2 minutes before adding the chicken.
low oilLow-oil
Replace mustard oil in the basting step with a spritz of cooking spray; the marinade already provides enough moisture and flavor.
vegetarianVegetarian
Swap chicken for 500g of paneer cubes or thickly sliced mushrooms; marinate for just 30 minutes and grill until charred.
egg freeEgg-free
The recipe is naturally egg-free; ensure the yogurt you use does not contain gelatin or other non-vegetarian additives.
Why this is on our healthy list.
High in Lean Protein
Chicken breast delivers a substantial amount of high-quality protein with relatively low saturated fat, supporting muscle repair and satiety.
Rich in Probiotics
Hung yogurt provides live cultures (if using active-culture yogurt) that aid digestion and support gut health.
Antioxidant-Rich Spices
Turmeric, cumin, and coriander contribute antioxidants and anti-inflammatory compounds that may help reduce oxidative stress.
Beneficial Mustard Oil
Mustard oil contains monounsaturated fats and is traditionally used in North Indian cooking for its potential heart-friendly properties when used in moderation.
Naturally Low Carb
This tikka contains no added sugar or refined carbohydrates, making it suitable for low-carb and keto-friendly meal plans.
Frequently asked questions
Yes — use a well-seasoned cast iron skillet or a heavy non-stick pan over medium-high heat. Cook the skewers in batches, turning to get char marks on all sides.
