Chicken Sulemani Tikka
Chicken Sulemani Tikka is a smoky, spiced kebab with a bright lemony finish and gentle warmth from whole and ground spices. The yogurt marinade keeps the chicken juicy while quick grilling gives it those charred, restaurant-style edges.
For 4 servings
- prep
Prep the chicken.
Pat the chicken dry and cut it into even bite-size cubes so the pieces cook at the same rate on the skewers.
- mix · ~3 min
Make the marinade.
1.Add yogurt, lemon juice, ginger-garlic paste, and mustard oil to a bowl.2.Mix in crushed green chili, black pepper, cumin powder, coriander powder, garam masala, turmeric powder, red chili powder, kasuri methi, and salt.3.Whisk until the marinade is smooth and well combined. - rest · ~60 min
Marinate the chicken.
Add the chicken to the marinade and coat every piece well. Cover and refrigerate for at least 1 hour so the flavor gets into the meat.
TIPA longer rest of up to 4 hours gives better flavor, but avoid overnight marination with lots of lemon juice or the chicken can turn a little soft. - assemble
Thread the chicken onto skewers.
Shake off excess marinade and thread the chicken pieces onto the soaked wooden skewers, leaving a little space between pieces for even heat.
- grill · ~16 min
Grill the chicken tikka.
1.Heat a grill pan, oven grill, or charcoal grill over medium-high heat.2.Place the skewers on the hot surface and cook for 5 to 6 minutes on the first side.3.Turn the skewers, baste lightly with ghee, and cook the second side for 5 to 6 minutes more.4.Keep turning and grilling for another 4 to 6 minutes until lightly charred and the chicken reaches 74°C or 165°F inside.TIPCook on medium-high heat so the outside gets charred spots before the yogurt marinade burns. - rest · ~3 min
Rest the tikka briefly.
Transfer the skewers to a plate and let the chicken rest for 3 minutes so the juices settle back into the meat.
- garnish
Garnish with coriander leaves.
- serve
Serve the Chicken Sulemani Tikka hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Use thick yogurt only; runny yogurt makes the marinade slide off and steam the chicken instead of charring it.
- 2Pat the chicken very dry before marinating so the spices cling better and the tikka browns faster.
- 3Crush the kasuri methi between your palms just before mixing to release its aroma into the marinade.
- 4Shake off excess marinade before skewering, otherwise drips can burn on the grill and turn bitter.
- 5Leave a little gap between chicken cubes on the skewer so the edges char instead of the pieces steaming together.
- 6Baste with ghee only after the first turn; brushing too early can cause flare-ups and patchy browning.
- 7If using chicken breast, pull it off the heat as soon as it hits 74°C/165°F to keep it juicy.
Adapt it for your goals.
Boneless-thigh
Swap chicken breast for boneless thighs for a juicier, more forgiving tikka that stays tender even with slightly longer grilling.
low dairyLow-dairy
Use thick hung curd made from low-fat yogurt and reduce the ghee basting for a lighter version that still keeps the kebabs moist.
extra smokyExtra-smoky
Cook over charcoal or give the grilled tikka a quick dhungar smoke to deepen the classic restaurant-style Sulemani aroma.
spicierSpicier
Add more crushed green chili or a little extra red chili powder if you want a sharper heat with the lemony finish.
Why this is on our healthy list.
Lean Protein From Chicken
Chicken breast provides satisfying protein, making this tikka a filling main dish without a heavy coating or batter.
Fermented Dairy Marinade
Yogurt adds creaminess and tang while contributing protein and helping tenderize the meat without deep-frying.
Spice-Rich Preparation
Cumin, coriander, turmeric, black pepper, chili, and kasuri methi add flavor complexity so the dish tastes bold with minimal added fat.
Frequently asked questions
It is better to keep it between 1 and 4 hours here, because the lemon juice can make the chicken breast texture too soft if left too long.
