How do I know when the chicken tikka chunks are done?

The pieces should have light char on the edges, no pink in the center, and reach 165°F or 74°C internally.

Why is my chicken releasing water in the pan?

Usually the yogurt is too thin, the chicken wasn't patted dry, or the pan is overcrowded, which causes steaming instead of searing.

Can I cook these chunks on skewers?

Yes, thread the marinated pieces onto skewers and cook on a grill, grill pan, or under the broiler, turning until evenly charred.

What can I serve with chicken tikka chunks?

They pair well with mint chutney, onion rings, lemon wedges, naan, roti, or jeera rice for a fuller meal.

Can I use Greek yogurt instead of regular yogurt?

Yes, Greek yogurt works very well because its thickness helps the marinade cling and gives better browning.

Home / Recipes / north_indian / Chicken Tikka Chunks

north_indianMediumnon vegetariangluten freenut freelow carb

Chicken Tikka Chunks

RATING

4.6/5(185)

TASTE SCORE

10/10

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.

PREP

20m

COOK

18m

SERVES

100 G

287 cal

SERVINGS

METHOD · 6 STEPS

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.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Use thick yogurt only; watery yogurt makes the marinade slide off and prevents good charring.
2
Pat the chicken dry before marinating so the spices cling better and the pan doesn't get watery.
3
Bring the marinated chicken out of the fridge 15 minutes before cooking for more even doneness.
4
Leave a little space between pieces in the pan, or they will steam instead of getting tikka-style char.
5
Crush the kasuri methi between your palms right before mixing to release its aroma into the marinade.
6
If the pan starts shedding marinade, wipe it between batches so the next batch chars instead of burning.
7
Store leftovers refrigerated and reheat quickly in a hot pan, not the microwave, to keep the edges from going rubbery.