Quick Pan-Grilled Chicken Tikka
Smoky, charred chicken chunks marinated in a spiced yogurt blend and pan-grilled until beautifully golden. This stovetop version of the classic tandoori-style Chicken Tikka delivers all the flavor in under 30 minutes, perfect with mint chutney and sliced onions.
For 4 servings
- prep · ~15 min
Marinate the chicken.
1.In a mixing bowl, combine yogurt, ginger-garlic paste, lemon juice, red chili powder, turmeric powder, garam masala, cumin powder, coriander powder, Kashmiri red chili powder, and salt.2.Whisk until smooth, then add the chicken chunks and mix well to coat each piece evenly.3.Cover and let marinate for 15 minutes while you prep the pan.TIPFor deeper flavor, marinate 2-4 hours in the fridge. - prep · ~5 min
Thread the marinated chicken onto skewers.
1.Take the soaked wooden skewers and thread 4-5 chicken pieces onto each, leaving a little space between pieces for even cooking.2.Lightly brush off any excess marinade so it doesn't burn on the pan. - grill · ~15 min
Pan-grill the chicken tikka.
1.Place a grill pan or cast iron skillet over medium-high heat and brush with oil.2.When the pan is very hot, lay the skewers on it in a single layer.3.Cook for 3-4 minutes per side until charred and the internal temperature reaches 165°F (74°C), about 12-15 minutes total.4.Baste with the remaining oil once or twice while grilling.TIPDon't move the skewers for the first 3 minutes — a good sear gives smokiness. - garnish
Finish and serve.
1.Transfer the cooked skewers to a serving plate.2.Squeeze fresh lemon juice over the top and scatter chopped cilantro.3.Serve hot with sliced onions and mint chutney.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1For authentic smokiness, add a lit charcoal piece in a bowl placed inside the pan with the chicken, cover, and let smoke for 2 minutes.
- 2Thread chicken pieces with small gaps between them so heat circulates evenly and all sides char.
- 3Use a cast iron or grill pan and preheat until it's smoking hot before adding the skewers for a proper sear.
- 4Pat chicken dry before marinating if using fresh yogurt to help the marinade cling better.
- 5Soak wooden skewers in water for at least 30 minutes to prevent them from burning on the pan.
- 6Let the cooked tikka rest for 2-3 minutes off the heat before serving to retain juices.
- 7Leftover tikka keeps refrigerated for 3 days; reheat in a hot pan or air-fryer to restore char.
Adapt it for your goals.
Paneer Tikka
Replace chicken with 500g cubed paneer and marinate the same way for a vegetarian alternative that grills beautifully in 10-12 minutes.
Air fryer TikkaAir-fryer Tikka
Skip the skewers and air-fry the marinated chunks at 200°C for 12-15 minutes, shaking halfway, for a lower-oil version with excellent char.
Soya Chaap TikkaSoya Chaap Tikka
Use 500g soya chaap (soy chunks) instead of chicken for a high-protein plant-based option; marinate 30 minutes and grill as directed.
Why this is on our healthy list.
Lean Protein Source
Chicken breast provides a high-quality lean protein that supports muscle repair and keeps you full longer.
Anti-Inflammatory Spices
Turmeric, cumin, and coriander are known for their anti-inflammatory and digestive-supporting properties.
Probiotic from Yogurt
The yogurt marinade introduces live cultures that aid gut health, especially if you use full-fat yogurt.
Frequently asked questions
Yes — arrange skewers on a wire rack over a baking sheet and broil on high for 12-15 minutes, turning once, until charred and cooked through.
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