Chicken Tikka
Tender, juicy pieces of boneless chicken marinated in a blend of yogurt and aromatic spices, then grilled to perfection. This classic North Indian appetizer is smoky, flavorful, and incredibly delicious.
For 4 servings
5 steps. 20 minutes total.
- 1
Step 1
- a.First Marinade (15-20 minutes)
- b.Cut the chicken thighs into uniform 1.5-inch cubes and pat them completely dry with paper towels.
- c.In a mixing bowl, combine the chicken pieces with ginger-garlic paste, lemon juice, and 1 teaspoon of salt.
- d.Mix thoroughly to coat all the pieces. Let it marinate for 15-20 minutes at room temperature. This step helps tenderize the chicken.
- 2
Step 2
- a.Second Marinade (5 minutes)
- b.In a separate large bowl, whisk the hung curd until it's smooth and creamy.
- c.Add the roasted besan, mustard oil, Kashmiri red chili powder, turmeric, garam masala, cumin powder, coriander powder, and the remaining 0.5 teaspoon of salt.
- d.Crush the kasuri methi between your palms to release its aroma and add it to the bowl.
- e.Whisk everything together to form a thick, lump-free marinade paste.
- 3
Step 3
- a.Combine and Marinate (Minimum 2 hours)
- b.Add the chicken from the first marinade to the second yogurt-based marinade. Do not discard any juices from the first marinade.
- c.Use your hands to ensure each piece of chicken is thoroughly coated.
- d.Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or ideally overnight (8-10 hours) for the best flavor penetration.
- 4
Step 4
- a.Skewer and Cook (18-20 minutes)
- b.Preheat your oven to 450°F (230°C) or prepare your grill for medium-high heat.
- c.Thread the marinated chicken pieces onto metal or pre-soaked wooden skewers, leaving a small gap between each piece for even cooking. Do not crowd the skewers.
- d.For oven cooking: Place skewers on a wire rack set over a foil-lined baking sheet. Bake for 10 minutes.
- e.For grilling: Place skewers on the hot grill and cook for 10 minutes, turning occasionally.
- f.After 10 minutes, flip the skewers, baste them generously with melted butter, and continue to cook for another 8-10 minutes, or until the chicken is cooked through and has a slight char on the edges. The internal temperature should reach 165°F (74°C).
- 5
Step 5
- a.Rest and Serve (5 minutes)
- b.Remove the skewers from the heat and let the chicken tikka rest for 5 minutes. This crucial step allows the juices to redistribute, keeping it tender.
- c.Sprinkle with chaat masala, squeeze fresh lemon juice over the top, and serve hot with onion rings and mint chutney.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Using chicken thighs is highly recommended as their higher fat content results in juicier, more tender tikka.
- 2Hung curd is essential for a thick marinade that clings to the chicken. To make it, place regular yogurt in a muslin cloth or fine-mesh sieve over a bowl and let it drain in the fridge for 1-2 hours.
- 3For an authentic smoky flavor (dhungar method), place a small steel bowl with a piece of hot charcoal in the center of the marinated chicken. Pour a teaspoon of ghee over the coal, and immediately cover the bowl for 5-7 minutes to trap the smoke.
- 4Do not overcook the chicken. Use a meat thermometer to check for an internal temperature of 165°F (74°C) for perfectly cooked, juicy results.
- 5If using wooden skewers, soak them in water for at least 30 minutes before use to prevent them from burning on the grill or in the oven.
Adapt it for your goals.
Vegetarian
For Paneer Tikka, replace chicken with 400g of paneer cubes. Reduce the total marination time to 30-60 minutes to prevent the paneer from becoming too soft.
FlavorFlavor
For Hariyali (Green) Tikka, add a paste of 1 cup fresh cilantro, 1/2 cup mint leaves, and 2-3 green chilies to the second marinade for a fresh, herby flavor.
FlavorFlavor
For a milder, creamier Malai Tikka, omit the red chili powder and turmeric. Add 1/4 cup of heavy cream, 2 tablespoons of cashew paste, and a pinch of white pepper powder to the marinade.
Why this is on our healthy list.
Excellent Source of Lean Protein
Chicken is a high-quality lean protein, essential for building and repairing tissues, supporting muscle growth, and maintaining a healthy metabolism.
Boosts Immunity
The spices used, such as turmeric, ginger, and garlic, contain powerful anti-inflammatory and antioxidant compounds that can help strengthen the immune system.
Rich in Probiotics
The use of curd (yogurt) in the marinade provides beneficial probiotics, which support gut health, aid digestion, and improve nutrient absorption.
Bone Health Support
Chicken and yogurt are good sources of phosphorus and calcium, minerals that are vital for maintaining strong and healthy bones and teeth.
Frequently asked questions
A typical serving of this Chicken Tikka (around 180g) contains approximately 350-400 calories. The exact count depends on the fat content of the chicken and yogurt used.