Chicken Tikka
Video: amateurprochef (YouTube)
Chicken tikka is what happens when the tandoor meets patience: cubes of chicken bathed overnight in a spiced yogurt marinade, then kissed by fierce, dry heat until the edges char and the inside stays tender and juicy. Born in the dhabas and hotel kitchens of Punjab, it is the building block of some of South Asian cooking's most beloved dishes — and just as satisfying on its own, spiked with chaat masala and a squeeze of lime. The key is twofold: score the meat so the marinade penetrates deep, and get the heat genuinely high so you char rather than steam.
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This recipe is the same everywhere — but where you buy the ingredients and eat the dish is local to you.
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Ingredients
- ▪Boneless chicken thighs or breast, cut into 5cm pieces (murgh/مرغ)700g
- ▪Thick yogurt (dahi/دہی)1/2 cup
- ▪Ginger-garlic paste (adrak-lehsun paste)2 tbsp
- ▪Kashmiri red chilli powder1.5 tsp
- ▪Turmeric (haldi/ہلدی)1/4 tsp
- ▪Garam masala (گرم مصالحہ)1 tsp
- ▪Coriander powder (dhania/دھنیا)1 tsp
- ▪Cumin powder (jeera/جیرا)1/2 tsp
- ▪Mustard oil (sarson ka tel/سرسوں کا تیل)2 tbsp
- ▪Lemon juice (nimbu/نمبو)2 tbsp
- ▪Kasuri methi, crumbled (dried fenugreek leaves/قصوری میتھی)1 tsp
- ▪Salt (namak/نمک)to taste
- ▪Chaat masala (چاٹ مصالحہ)1 tsp (to finish)
- ▪Butter, melted (makhan/مکھن)1 tbsp (to baste)
- Mustard oil gives tikka its pungent, authentic edge — it is available at Indian grocers as 'pure mustard oil'. If you cannot find it, substitute a neutral oil and add a tiny pinch of dry mustard powder to the marinade.
- Kashmiri chilli powder provides vivid red colour with gentle heat — paprika is the closest substitute abroad. Use 1 tsp sweet paprika plus 1/2 tsp cayenne to approximate both the colour and heat level.
- No grill? A cast-iron pan on the highest flame your hob allows works well — cook in batches without crowding, and finish under the broiler for the char.
Method
- 1In a large bowl, mix together yogurt, ginger-garlic paste, Kashmiri chilli, turmeric, garam masala, coriander powder, cumin powder, mustard oil, lemon juice, kasuri methi, and salt. Taste — it should be boldly spiced and tangy.
- 2Pat chicken pieces completely dry. Score each piece twice with a sharp knife about 1cm deep so the marinade can penetrate. Toss the chicken in the marinade, coating every surface.
- 3Cover and refrigerate for at least 4 hours; overnight is far better. Take out 30 minutes before cooking to take the chill off.
- 4Grill method: Thread onto skewers and cook over high charcoal or gas heat, turning every 3–4 minutes, for 12–15 minutes total. You want genuine char at the edges — this is not a mistake, it is the dish.
- 5Oven method: Preheat to 240°C (460°F). Place chicken on a wire rack over a foil-lined tray. Roast 15 minutes, then broil/grill on high for 3–4 minutes until charred at the edges.
- 6In the last 2 minutes of cooking, brush with melted butter.
- 7Sprinkle with chaat masala and a squeeze of fresh lemon. Serve immediately with thinly sliced raw onions, lemon wedges, and green chutney.
A Desi.Net original recipe · part of our Indian Cuisine library. Confirm details and adjust to taste.