This Chicken Tikka recipe is a simple yet taste-filled combination of rich flavors and tender chicken, just perfect for grilling or baking. Marinate your chicken in a rich yogurt mixture with aromatic spices and herbs, infusing the meat with deep flavors.
Alone, this would tenderize the chicken but will also add an essential depth of flavors into it and create that smoky, spicy flavor character that makes chicken tikka so unique.
Chicken tikka is a crowd-pleaser when served as an appetizer or as part of the main course along with naan or rice, especially at gatherings, and is always ordered in Indian restaurants.
It can easily be prepared at home using fewer ingredients than needed in the standard version of cumin, coriander, turmeric, ginger, garlic, and chili peppers by grilling, baking, or roasting on top of the stovetop to make it restaurant-worthy.
| Prep Time | 1 Min |
| Cook Time | 15 Mins |
| Total Time | 1 hr 15 mins |
| Servings | 4 people |
Chicken Tikka Basic Ingredients
For the Marinade
- Boneless chicken (preferably thighs or breasts) – 500g (cut into bite-sized pieces)
- Yogurt – 1/2 cup (plain, full-fat yogurt works best)
- Ginger-garlic paste – 1 tablespoon
- Lemon juice – 1 tablespoon
- Ground turmeric – 1/2 teaspoon
- Ground cumin – 1 teaspoon
- Ground coriander – 1 teaspoon
- Garam masala – 1 teaspoon
- Red chili powder – 1/2–1 teaspoon (adjust for heat preference)
- Kasuri methi (dried fenugreek leaves) – 1 teaspoon (optional but adds depth of flavor)
- Salt – to taste
- Oil – 1 tablespoon (for marination)
- Fresh cilantro or mint leaves – 1 tablespoon, chopped (optional for added freshness)
For Cooking
- Oil or melted butter – 1–2 tablespoons (for brushing or basting)
- Lemon wedges (optional, for serving)
- Fresh cilantro or mint leaves (optional, for garnish)
Instructions
Prepare the Chicken
Chop the chicken into tiny pieces and remove excess fat and skin. You can use chicken breasts and thighs; however, thighs are juicier and tastier. You can even make some minute cuts in the chicken if you desire for better penetration of the marinade.
Make the Marinade
Now, take a big bowl to be used, put in the yogurt, ginger-garlic paste, lemon juice, and all spices-they are turmeric, cumin, coriander, garam masala powder, red chili pepper powder, and kasuri methi. Add salt according to your taste and 1 tablespoon butter. Mix them all together. It should be a good thickness to coat the chicken evenly. Stir well.
Marinate the Chicken
Add the chicken into the marinade and mix well until all pieces of the chicken are coated with the spicy yogurt marinade.
Preheat Your Cooking Surface
Preheat your grill, oven, or stovetop before you cook. If you use a grill or grill pan, set the former to medium-high heat. If using a baking oven, preheat to 400°F (200°C). Lightly oil the grill or a baking sheet so the chicken doesn’t stick.
Cook the Chicken
Your chicken is now ready for a grill or oven. If grilling, place chicken on skewers over the grill and cook for 12-15 minutes, sometimes turning, until they are cooked through and slightly charred on the outside. Baking in the oven, place chicken on a baking sheet; bake for 15 to 20 minutes, or until cooked through and browned around the edges. If you are frying in a skillet on the stovetop, cook the chicken in a hot oiled skillet, turning frequently until browned and done.
Baste and Garnish
For extra flavor and moisture, finish with the chicken baked in melted butter or oil, confining the juices and a hint of richness. Once cooked to the point, take it out of the heat and let it rest for a few minutes.
Serve and Enjoy
Serve the Chicken Tikka hot, garnished with fresh cilantro or mint leaves, and a side of lemon wedges for extra zing. Great with naan bread, rice, or a fresh salad, many people love to have this side by side with a cooling mint chutney or raita.
Nutritional Information
Per Serving
- Calories: 300 calories
- Protein: 35 g
- Fat: 10 g
- Carbohydrates:5 g
- Cholesterol:80 mg
Cooking Tips
- Using boneless, skinless chicken thighs instead of breast meat ensures the chicken tikka will be more juicy and flavorful due to the capacity of the thighs to retain moisture throughout cooking.
- Get your chicken marinating at least one hour beforehand, or you can marinate it for 4-6 hours or even overnight to allow more flavors to penetrate the meat.
- Fresh top-of-the-line spices are what you want to use here. When you grind spice out of whole seeds, this is going to give a much more intense flavor than using powdered, pre-ground spice.
- Don’t forget lemon juice added into the marinade tenderizes the chicken and adds freshness and acidity that also balances rich flavors.
- While grilling, preheat your grill to high heat so the chicken gets a nice browning. When the baking oven is set to 400°F (200°C), use a rack to get heat circulation.
- Do not overcook this chicken. Chicken Tikka should not be cooked until it has reached an internal temperature of 165°F (74°C) because it will lose all its juices and tenderness.
- However, a more authentic smoky flavor can be obtained using the Dhungar method: place hot coals in a small bowl, pour a little oil, cover the chicken, and let it absorb the smoke for 5 minutes.
- Let the chicken rest a few minutes after cooking, allowing the juices to distribute, and the meat remains juicy once sliced.
- Chicken Tikka should be served immediately after cooking to experience the best texture and flavor.
- Serve with naan, rice, or a fresh salad for a complete lunch.
- Add coconut milk to your marinade to make it rich, mustard oil to add a spicy edge, saffron to add flavor, or honey for sweetness.
People Also Ask
What is chicken tikka made of?
Chicken Tikka is made of marinated chicken cooked in a mixture of yogurt, spices, and herbs to make smoky, spicy, and soft dishes. The marinade contains turmeric, cumin, garam masala, and ginger-garlic paste, giving the dish its rich color and taste.
What is chicken tikka sauce made from?
A rich, creamy, and slightly spicy base of chicken tikka sauce is made with a mix of tomatoes, yogurt or cream, and aromatic spices like garam masala, cumin, and turmeric.
How to make tika?
To prepare chicken tikka: marinate chicken pieces in a mixture of yogurt, spices like cumin, garam masala, turmeric, and chili powder, ginger-garlic paste, lemon juice. Marinate for at least an hour. Grill or oven or fry until lightly browned and cooked through. Serve hot with naan or rice.
What’s the difference between tikka and tandoori?
The most basic difference between tikka and tandoori is the way meat is cooked and cut: tikka is small pieces of marinated meat (usually boneless) cooked on a grill or in an oven, while tandoori is meat cooked on a skewer in a tandoor (clay oven), often with the bone in. Tandoori gives the taste of smoke, but Tikka is generally scorched and scorched and fried or baked with spicy foods.
Conclusions
- Prepare the chicken for chicken tikka.
- Make the marinade with different spices.
- Marinade the chicken.
- Cook the chicken on the grill.
- Baste and garnish the chicken.
- Then, serve it.