Bohra Chicken Tikka

Name: Bohra Chicken Tikka
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: indian
Ingredients: 500 g chicken breast (boneless, cut into 1.5-inch chunks); 0.5 cup yogurt (thick, hung for 20 minutes to remove excess water); 2 tbsp fresh cream; 2 tbsp ginger-garlic paste; 2 tbsp lemon juice (freshly squeezed); 2 pcs green chili (finely chopped); 2 tbsp gram flour (lightly roasted); 2 tbsp oil (for basting); 0.5 tsp salt; 1 pinch turmeric powder; 1 pinch garam masala; 1 tsp coriander powder; 1 pinch cumin powder; 1 pinch black pepper (freshly ground); 1 pcs charcoal (small lump, for smoking); 1 tsp ghee (for the smoking step, poured over the hot coal); 1 tbsp butter (for brushing after cooking); 2 tbsp coriander leaves (chopped, for garnish); 1 pcs onion (medium, sliced into rings, for serving); 1 pcs lemon (cut into wedges, for serving)

RATING

4.4/5(32)

TASTE SCORE

8/10

Smoky, chargrilled chicken tikka with a unique Bohra twist — the tikkas are briefly smoked over a coal after cooking, giving them an irresistible campfire aroma. Marinated in yogurt, cream, and mild spices, these tender chunks are a festive starter or side that pairs beautifully with green chutney and onion rings.

PREP

20m

COOK

20m

SERVES

100 G

398 cal

SERVINGS

METHOD · 6 STEPS

prep · ~10 min
Prepare the chicken and marinade.
1.Pat the chicken chunks dry with paper towels and place them in a large mixing bowl.
2.Add lemon juice and salt, mix well, and set aside for 15 minutes to tenderize.
3.In another bowl, whisk hung yogurt, fresh cream, ginger-garlic paste, chopped green chili, roasted gram flour, turmeric, garam masala, coriander powder, cumin powder, and black pepper into a smooth marinade.
4.Pour the marinade over the chicken and mix thoroughly so every piece is well coated.
TIPHang the yogurt in a muslin cloth for 20 minutes to remove excess water — a thick marinade clings to the chicken better.
rest · ~120 min
Marinate the chicken.
Cover the bowl with cling film and refrigerate for at least 2 hours, or overnight for deeper flavor. Bring it out 20 minutes before cooking to come to room temperature.
TIPOvernight marination gives the most tender tikka, but 2 hours works if you're short on time.
prep · ~5 min
Skewer the chicken pieces.
1.Thread 5 to 6 marinated chicken chunks onto each skewer, leaving a tiny gap between pieces so heat can circulate.
2.Do not pack them too tightly — even spacing ensures they cook through.
grill · ~12 min
Grill the chicken tikkas.
1.Heat a grill pan or preheat your oven broiler to high (220°C / 430°F).
2.Place the skewers on the hot grill pan and baste the chicken lightly with oil.
3.Cook for 5-6 minutes, then turn the skewers and baste the other side with oil.
4.Grill for another 5-6 minutes until the chicken is cooked through and char marks appear. The internal temperature should reach 74°C (165°F).
TIPBasting with oil halfway prevents the chicken from drying out. Watch closely in the last minutes as gram flour in the marinade can catch and burn quickly.
other · ~6 min
Smoke the tikkas with a coal.
1.Transfer the hot skewers into a large, deep pot with a tight-fitting lid.
2.Heat a small lump of charcoal directly over a gas flame or on a small burner until it is red-hot and grey with ash.
3.Carefully place the red-hot coal in a small steel bowl and set the bowl inside the pot with the tikkas.
4.Pour the ghee directly onto the hot coal — it will sizzle and release thick aromatic smoke immediately.
5.Cover the pot tightly with the lid and let the tikkas absorb the smoke for 5 minutes. Do not lift the lid.
TIPThe smoking step is the signature Bohra touch. Use a deep pot with the steel bowl kept to one side so the skewers are not directly over it.
assemble · ~2 min
Finish and serve.
1.Remove the lid and lift out the skewers. Slide the chicken tikkas off the skewers onto a serving platter.
2.Brush with butter while still hot for a glossy shine.
3.Scatter chopped coriander leaves on top and surround with onion rings and lemon wedges.
4.Serve immediately with mint-coriander chutney or a simple raita.
TIPLet the tikkas rest for 2 minutes after smoking — the juices redistribute and they stay juicier.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Hang the yogurt in a muslin cloth for 20 minutes to ensure a thick, clingy marinade.
2
Thread chicken pieces with a small gap between them for even heat circulation and charring.
3
Baste with oil halfway through grilling to prevent the gram flour marinade from burning.
4
Use a deep pot with a steel bowl for the coal smoke so the tikkas aren't directly over the heat.
5
Brush with butter immediately after smoking for a glossy finish and extra richness.
6
Let the smoked tikkas rest for 2 minutes before serving to lock in juices.

RECIPE VARIATIONS

Adapt it for your goals.

oven baked

Oven-baked

No grill? Bake skewers on a wire rack over a baking sheet at 220°C (430°F) for 12–15 minutes, turning once, then finish with the coal smoke.

air fryer

Air-fryer

Cook the tikkas in an air fryer at 200°C (390°F) for 10–12 minutes, shaking halfway, for a quicker, lower-oil version. Skip the coal smoke or add a drop of liquid smoke.

paneer tikka