Chicken Tikka Chunks
Tender, juicy chunks of chicken marinated in a vibrant blend of yogurt and aromatic spices, then grilled to smoky perfection. A classic Punjabi appetizer that's a guaranteed crowd-pleaser and perfect for any celebration.
For 4 servings
5 steps.
- 1
Prepare the chicken for marination
- a.Cut the chicken into uniform 1.5-inch cubes. Pat the chicken pieces completely dry with paper towels. This helps the marinade adhere better.
- 2
Apply the first marination
- a.In a large bowl, combine the chicken pieces with ginger garlic paste, lemon juice, Kashmiri red chili powder, and salt. Mix well to coat every piece evenly. Cover and let it rest for 30 minutes at room temperature. This step helps tenderize the chicken.
- 3
Prepare and apply the second marination
- a.In another bowl, whisk the hung curd until smooth. Make sure there are no lumps. Add the roasted besan, mustard oil, turmeric powder, garam masala, coriander powder, cumin powder, and crushed kasuri methi. Whisk everything together to form a thick, smooth marinade paste. Pour this marinade over the chicken from the first step. Mix thoroughly until all pieces are well-coated. Cover the bowl and refrigerate for at least 4 hours, or preferably overnight for the best flavor.
- 4
Cook the chicken tikka in the oven
- a.Preheat your oven to 430°F (220°C). Line a baking tray with aluminum foil and place a wire rack on top. Thread the marinated chicken pieces onto metal or soaked wooden skewers, leaving a small gap between each piece for even cooking. Arrange the skewers on the wire rack. Bake for 10-12 minutes. Carefully remove the tray, flip the skewers, and baste them with oil or melted butter. Return to the oven and bake for another 8-10 minutes, or until the chicken is cooked through and has charred spots. The internal temperature should reach 165°F (74°C).
- 5
Rest and serve
- a.Once cooked, let the chicken tikka rest on the skewers for 5 minutes. This keeps them juicy. Sprinkle with chaat masala and a squeeze of fresh lemon juice before serving. Serve hot with sliced onions and mint chutney.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Using chicken thighs will result in juicier, more flavorful tikka.
- 2Hung curd is essential. If you don't have it, place regular yogurt in a muslin cloth and hang it for 1-2 hours to drain excess water.
- 3Lightly roasting the besan (chickpea flour) in a dry pan for 1-2 minutes removes its raw taste and adds a nutty aroma.
- 4For a classic smoky 'tandoori' flavor, you can use the dhungar method: place a small steel bowl with a piece of hot charcoal in the center of the marinated chicken, drizzle 1/2 tsp of ghee over it, and immediately cover the bowl for 2-3 minutes to trap the smoke.
- 5Do not overcook the chicken, as it will become dry. Check for doneness using a meat thermometer.
- 6If you don't have skewers, you can place the chicken pieces directly on the wire rack.
Adapt it for your goals.
Vegan
Replace the chicken with firm tofu or paneer. Use a thick, plant-based yogurt like cashew or coconut yogurt for the marinade.
dairy freeDairy free
Substitute the dairy yogurt with an equal amount of thick, unsweetened coconut cream or a dairy-free yogurt alternative.
quickQuick
For a faster version, combine all ingredients for both marinades at once. Marinate for a minimum of 30 minutes before baking.
healthyHealthy
Use skinless chicken breast, reduce the amount of oil for basting, and serve with a fresh kachumber salad instead of just onions.