Grilled Chicken Tikka

Name: Grilled Chicken Tikka
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: north_indian
Ingredients: 500 g chicken breast (boneless, cut into 2-inch chunks); 0.5 cup yogurt (thick, hung for 15 minutes to remove excess water); 2 tbsp lemon juice (freshly squeezed); 2 tbsp ginger-garlic paste; 2 tbsp mustard oil (for marinade); 2 tsp oil (for basting while grilling); 2 tsp kashmiri red chili powder (for color and mild heat); 1 tsp garam masala; 1 tsp cumin powder; 1 pinch turmeric powder; 0.5 tsp salt; 2 tbsp chickpea flour (besan, dry roasted); 1 tsp dried fenugreek leaves (kasuri methi, crushed between palms); 2 pcs green chili (finely chopped); 3 tbsp coriander leaves (finely chopped, for garnish); 1 pcs lime (cut into wedges, to serve); 1 pcs onion (medium, sliced into rings, to serve)

RATING

4.7/5(187)

TASTE SCORE

8/10

Smoky, charred chicken chunks marinated in spiced yogurt and grilled until tender and juicy. A beloved North Indian appetizer that captures the essence of tandoori cooking right on your stovetop grill pan or outdoor barbecue.

PREP

20m

COOK

15m

SERVES

100 G

363 cal

SERVINGS

METHOD · 8 STEPS

prep · ~15 min
Hang the yogurt.
Place yogurt in a muslin cloth or fine sieve over a bowl. Let it rest for 15 minutes to drain excess whey. You want a thick, spreadable consistency.
TIPSkip this step if using Greek yogurt. Thick yogurt ensures the marinade clings to the chicken.
roast · ~4 min
Dry roast the chickpea flour.
In a small pan over low heat, dry roast the chickpea flour for 3-4 minutes, stirring constantly, until it turns a shade darker and smells nutty. Transfer to a plate to cool.
TIPDon't let the flour burn — cook on the lowest heat setting.
mix · ~10 min
Prepare the first marinade.
In a large mixing bowl, combine chicken chunks with lemon juice and 0.25 tsp salt. Massage well and set aside for 10 minutes. The acid tenderizes the meat.
mix · ~5 min
Make the second marinade.
1.In another bowl, whisk the thick yogurt until smooth.
2.Add mustard oil, ginger-garlic paste, roasted chickpea flour, kashmiri red chili powder, garam masala, cumin powder, turmeric, crushed kasuri methi, green chili, and the remaining 0.25 tsp salt.
3.Mix into a smooth, thick paste.
TIPCrush the kasuri methi between your palms before adding — this releases its aroma.
mix · ~120 min
Coat the chicken with the marinade.
Add the chicken chunks (with any juices from the first marinade) into the yogurt mixture. Massage the marinade into every piece thoroughly. Cover and refrigerate for at least 2 hours or overnight for best results. If you are in a hurry, let it sit at room temperature for 30 minutes.
TIPOvernight marination makes the chicken significantly juicier.
prep · ~5 min
Thread the chicken onto skewers.
Thread 5-6 marinated chicken chunks onto each skewer, leaving a small gap between pieces so heat can circulate. Do not pack them too tightly.
TIPIf using wooden skewers, soak them in water for 30 minutes to prevent burning.
grill · ~12 min
Grill the chicken tikka.
1.Heat a grill pan or barbecue to medium-high heat. Brush lightly with oil.
2.Place the skewers on the hot grill. Cook for 5-6 minutes.
3.Turn the skewers and baste lightly with oil. Grill the other side for another 5-6 minutes, or until the chicken is charred in spots and cooked through.
TIPLook for an internal temperature of 165°F. A little charring adds authentic tandoori flavor.
serve · ~1 min
Slide off skewers and serve hot.
Slide the chicken chunks off the skewers onto a serving plate. Garnish with fresh coriander leaves, onion rings, and lime wedges. Serve immediately with mint chutney.

PRO TIPS

What to keep in mind.

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

1
Hang the yogurt or use Greek yogurt to prevent a watery marinade that won't stick to the chicken.
2
Dry roast the chickpea flour until nutty and fragrant; raw flour can taste chalky.
3
Always let the chicken marinate overnight in the fridge for the most tender, flavorful result.
4
Leave a small gap between chicken pieces on skewers so heat circulates evenly for proper char.
5
For authentic smoky flavor, place a small piece of hot charcoal in a foil cup inside the covered bowl with the marinated chicken for 5 minutes.

RECIPE VARIATIONS

Adapt it for your goals.

paneer tikka

Paneer tikka

Replace chicken with 500g cubed paneer (or extra-firm tofu). Skip the lemon juice marinade and marinate paneer directly in yogurt mix for 30 minutes. Great for vegetarians.

airy fryer

Airy-fryer

Skip the grill: place skewers in an air fryer basket and cook at 180°C (350°F) for 12-15 minutes, turning once. Ideal for apartment dwellers without outdoor grills.

spicier