Chicken Tikka Chunks
Tender chicken pieces are coated in a spiced yogurt marinade, then cooked until lightly charred at the edges and juicy inside. This easy tikka-style dish brings smoky Indian flavor without needing a tandoor.
For 4 servings
- prep · ~5 min
Cut the chicken into even chunks.
Trim the chicken breast and cut it into medium, even pieces so they cook at the same rate and stay juicy.
- mix · ~4 min
Make the tikka marinade.
1.Add yogurt to a large bowl.2.Mix in ginger-garlic paste, red chili powder, turmeric powder, coriander powder, cumin powder, garam masala, and crushed kasuri methi.3.Add lemon juice, mustard oil, and salt.4.Whisk until the marinade is smooth and well blended. - rest · ~30 min
Marinate the chicken.
Add the chicken chunks to the bowl and coat them well in the marinade. Cover and rest for at least 30 minutes in the fridge, or up to 4 hours for deeper flavor.
TIPLonger marination gives better flavor, but avoid overnight marination with lemon juice or the chicken can turn a little mushy. - grill · ~10 min
Cook the chicken tikka chunks.
1.Heat a heavy pan or grill pan over medium-high heat and grease it lightly with oil.2.Place the marinated chicken pieces in a single layer without crowding the pan.3.Cook for 4 to 5 minutes on the first side until lightly charred.4.Turn the pieces and cook 4 to 5 minutes more until the chicken is cooked through and reaches 165°F (74°C).TIPCook in batches if needed. Overcrowding traps steam and prevents the edges from charring. - rest · ~2 min
Rest the chicken for 2 minutes.
- serve
Serve the chicken tikka chunks hot.
Serve right away while the edges are still smoky and the center is juicy.
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; watery yogurt makes the marinade slide off and prevents good charring.
- 2Pat the chicken dry before marinating so the spices cling better and the pan doesn't get watery.
- 3Bring the marinated chicken out of the fridge 15 minutes before cooking for more even doneness.
- 4Leave a little space between pieces in the pan, or they will steam instead of getting tikka-style char.
- 5Crush the kasuri methi between your palms right before mixing to release its aroma into the marinade.
- 6If the pan starts shedding marinade, wipe it between batches so the next batch chars instead of burning.
- 7Store leftovers refrigerated and reheat quickly in a hot pan, not the microwave, to keep the edges from going rubbery.
Adapt it for your goals.
Spicier
Increase the red chili powder or add a little green chili paste to the marinade for a hotter tikka with more punch.
thigh meatThigh-meat
Swap chicken breast for boneless chicken thighs if you want juicier, more forgiving pieces that stay tender on high heat.
oven bakedOven-baked
Bake the marinated chunks on a rack or lined tray, then broil briefly at the end for char if you don't want to pan-cook in batches.
malai styleMalai-style
Reduce the chili and garam masala slightly for a milder, creamier tikka profile that lets the yogurt shine.
Why this is on our healthy list.
Lean Protein Rich
Chicken breast makes this dish a strong source of protein, which helps with fullness and muscle maintenance.
Fermented Dairy Benefits
The yogurt marinade adds dairy protein and can be gentler and more flavorful than a heavy cream-based coating.
Spice-Based Flavor
Coriander, cumin, turmeric, ginger, and garlic bring big flavor without needing a lot of added fat.
Frequently asked questions
It's better to keep it within about 4 hours here, because the lemon juice and yogurt can make the chicken surface too soft if left too long.
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