Bohra Chicken Tikka
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.
For 4 servings
- 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.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Hang the yogurt in a muslin cloth for 20 minutes to ensure a thick, clingy marinade.
- 2Thread chicken pieces with a small gap between them for even heat circulation and charring.
- 3Baste with oil halfway through grilling to prevent the gram flour marinade from burning.
- 4Use a deep pot with a steel bowl for the coal smoke so the tikkas aren't directly over the heat.
- 5Brush with butter immediately after smoking for a glossy finish and extra richness.
- 6Let the smoked tikkas rest for 2 minutes before serving to lock in juices.
Adapt it for your goals.
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 fryerAir-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 tikkaPaneer tikka
Replace chicken with 500g paneer cubes for a vegetarian version. Marinate only 1 hour and grill gently to avoid melting the paneer.
spicierSpicier
Add 1 tsp Kashmiri red chili powder and 1 finely chopped green chili to the marinade for a fiery kick without overpowering the Bohra smokiness.
Why this is on our healthy list.
Lean Protein Source
Chicken breast is packed with high-quality protein, supporting muscle repair and keeping you full longer.
Digestive-Friendly Spices
Cumin, coriander, and ginger-garlic paste aid digestion and add anti-inflammatory properties to the dish.
Low in Carbs
With minimal carbohydrates from yogurt and gram flour, this tikka is a great option for low-carb or keto diets.
Rich in Probiotics
The yogurt marinade provides beneficial probiotics that support gut health, especially when served with fresh chutney.
Frequently asked questions
Yes, chicken thighs work well and stay juicier; just increase grill time by 2–3 minutes and check internal temperature reaches 74°C (165°F).
