Chicken Tikka
Juicy pieces of chicken are coated in a spiced yogurt marinade, then cooked until lightly charred at the edges. This classic Indian tikka is full of smoky flavor and works beautifully as a starter or side.
For 4 servings
- prep · ~10 min
Prepare the chicken and vegetables.
1.Pat the chicken breast dry and cut it into large, even cubes.2.Cut the bell pepper into chunks and separate the onion into petals.3.If using wooden skewers, soak them in water so they do not burn easily.TIPEven-sized chicken pieces cook at the same rate and stay juicier. - mix · ~4 min
Make the marinade.
1.Add yogurt to a bowl.2.Mix in ginger-garlic paste, red chili powder, turmeric powder, coriander powder, cumin powder, garam masala, kasuri methi, lemon juice, mustard oil, and salt.3.Whisk until the marinade is smooth and well combined. - rest · ~30 min
Marinate the chicken.
Add the chicken cubes to the marinade and coat well. Cover and rest for at least 30 minutes in the refrigerator so the chicken absorbs the flavors.
TIPA longer rest of 2 to 4 hours gives deeper flavor and better browning. - assemble · ~5 min
Thread the skewers.
Thread the marinated chicken, bell pepper, and onion onto the skewers, alternating the pieces and leaving a little space between them for even cooking.
- grill · ~15 min
Cook the chicken tikka.
1.Heat a grill pan or heavy pan over medium-high heat.2.Place the skewers on the hot pan and cook until the chicken is lightly charred on one side, about 4 to 5 minutes.3.Turn and cook the remaining sides until the chicken is fully cooked and reaches 74°C or 165°F, about 10 to 12 minutes total.TIPCook over medium-high heat so the outside chars before the yogurt marinade starts to release too much moisture. - serve
Serve the chicken 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; if it seems loose, strain it first so the marinade clings instead of sliding off.
- 2Pat the chicken very dry before marinating, or the yogurt coating will thin out and steam on the pan.
- 3Crush the kasuri methi between your palms just before mixing to release more aroma into the marinade.
- 4Leave a little space between chicken, onion, and bell pepper on each skewer so the edges can char properly.
- 5Don't overcrowd the grill pan; cook in batches if needed so the tikka sears instead of releasing water.
- 6For juicier breast meat, pull the skewers off as soon as the chicken hits 74°C and rest for 2 minutes.
- 7Marinate the vegetables separately or add them later if you want them firmer and less salty than the chicken.
Adapt it for your goals.
Oven-baked
Bake the skewers on a rack in a very hot oven and finish under the broiler for charred edges if you don't have a grill pan.
spicierSpicier
Increase the red chili powder or add a little green chili paste for a hotter tikka with more punch.
boneless thighBoneless-thigh
Swap chicken breast for boneless thighs if you want a richer, more forgiving tikka that stays juicy longer.
paneerPaneer
Use paneer cubes instead of chicken for a vegetarian tikka with the same yogurt-spice profile and quick cooking time.
Why this is on our healthy list.
Protein-Rich Main
Chicken breast makes this dish filling and protein-forward, which helps turn a starter into a satisfying meal.
Includes Vegetables
Bell pepper and onion add fiber, texture, and plant compounds alongside the skewered chicken.
Yogurt-Based Marinade
Using yogurt for the marinade adds dairy protein and tang while keeping the dish lighter than a cream-heavy preparation.
Frequently asked questions
At least 30 minutes works, but 2 to 4 hours gives better flavor, better browning, and more tender chicken.
