Chicken tikka recipe
Chicken tikka is marinated chicken in curd with spices and cooked over smoked charcoal. The authentic and lip smacking Punjabi tandoori chicken tikka in your home at very easy steps.
Equipment
- Skewers (metal or soaked wooden skewers)
- Tandoor oven Oven rack or air fryer
Ingredients
For the Chicken Marinade
- 500 g boneless chicken thighs cut into 1.5–2 inch cubes
- 1 cup thick yogurt or hung curd strained if watery
- 1 tablespoon ginger-garlic paste
- 1 teaspoon Kashmiri red chili powder
- ½ teaspoon turmeric powder
- 1 teaspoon garam masala
- 1 teaspoon coriander powder
- ½ teaspoon cumin powder
- 1 tablespoon lemon juice
- 1 tablespoon oil mustard oil or neutral oil
- Salt to taste
- ½ teaspoon kasoori methi optional, crushed between palms
- 25 ml Melted butter
Optional for Finishing
- 1 tablespoon melted butter for brushing after cooking
- Chaat masala light sprinkle before serving
- Lemon wedges
- Sliced onions
Instructions
Prepare the Chicken
- Pat the chicken pieces dry with a paper towel.
- Evenly sized pieces ensure even cooking.
Make the Marinade
- In a large mixing bowl, combine: Yogurt, Ginger-garlic paste, Chili powder, Turmeric, Garam masala, Coriander powder, Cumin powder, melted butter, Lemon juice, Oil, Salt, Kasoori methi (if using). Mix until smooth and thick.
- The marinade should coat the back of a spoon. If it’s runny, strain your yogurt.
- Add chicken to the marinade and coat thoroughly.
- Massage gently so every piece is evenly covered.
- Cover and refrigerate. Minimum: 4 hours. Ideal: Overnight, Maximum: 24 hours. Do not exceed 24 hours, texture can turn overly soft.
Cooking Methods
Tandoor Method ( Classic Style )
- Your charcoal should be fully ignited and glowing.Internal temperature ideally above 400°C.If it’s not fully heated, the chicken will stick and cook unevenly.
- Use metal skewers.Thread chicken tightly but not compressed.Leave a little gap between pieces.
- Insert skewers vertically into the tandoor.Cook time:8–12 minutes totalRotate once midway if neededThe edges should blister and char slightly.Internal temperature must reach 74°C (165°F).
- Brush lightly with melted butter once removed.Sprinkle chaat masala. Rest 3–5 minutes before serving.Do not brush butter before inserting into tandoor , it drips and flares up.
Oven Method (Recommended for Home Kitchens)
- Preheat oven to 220°C (428°F).
- Line a tray with foil and place a rack on top.
- Thread chicken onto skewers, leaving slight space between pieces.
- Arrange skewers on the rack.
- Bake for 15–20 minutes.
- Turn on broil/grill mode for 2–3 minutes at the end for charred edges.
- Internal temperature should reach 74°C (165°F).
Air Fryer Method
- Preheat air fryer to 200°C (392°F).
- Arrange chicken in a single layer (do not overcrowd).
- Cook 12–15 minutes, flipping halfway.
- For extra char, cook an additional 1–2 minutes at high setting.
Outdoor Grill Method (Best Flavor)
- Preheat grill to high heat.
- Lightly oil grates.
- Grill chicken skewers for 8–10 minutes.
- Turn occasionally for even charring.
- Rest for 5 minutes before serving.
Notes
- Always cook at high heat for proper caramelization.
- Don’t overcrowd the tray - airflow creates char.
- Rest chicken before serving to retain juices.
- Brush butter only after cooking for shine and flavor.
- Refrigerate cooked tikka up to 3 days in an airtight container.
- Freeze raw marinated chicken up to 2 months.
- Reheat in oven at 180°C for 6–8 minutes to prevent drying.
Nutrition
Calories: 320kcal | Carbohydrates: 6g | Protein: 32g | Fat: 25g