Chicken Tikka

Chicken tikka is the undisputed king of the desi BBQ platter. Tender chicken pieces marinate overnight in spiced yogurt, then char to smoky perfection on a hot grill or in your oven. Serve with naan, onion rings, and mint chutney for a feast nobody can resist.

Prep time

20 mins

Cook time

25 mins

Total time

45 mins

Servings

4 servings

Calories

320

Ingredients

• 1 kg boneless chicken, cut into 1.5-inch cubes
• 1 cup plain whole-milk yogurt
• 2 tablespoons lemon juice
• 2 tablespoons mustard oil (or neutral oil)
• 1 tablespoon ginger-garlic paste
• 1.5 teaspoons Kashmiri red chili powder
• 1 teaspoon ground cumin
• 1 teaspoon garam masala
• 1 teaspoon turmeric powder
• 1 teaspoon salt, or to taste
• 1 teaspoon dried fenugreek leaves (kasuri methi), crushed
• 2 tablespoons melted butter, for basting
• Lemon wedges and sliced red onions, to serve

Instructions

1. Pat the chicken pieces dry with paper towels and score each piece lightly with a knife so the marinade can penetrate deeply.
2. In a large bowl, whisk together the yogurt, lemon juice, oil, ginger-garlic paste, chili powder, cumin, garam masala, turmeric, salt, and kasuri methi into a smooth marinade.
3. Add the chicken and toss until every piece is well coated. Cover and refrigerate for at least 4 hours, ideally overnight.
4. Remove the chicken from the fridge 30 minutes before cooking and preheat your grill or oven to 230°C (450°F).
5. Thread the chicken onto metal skewers or lay it on a foil-lined tray, leaving space between the pieces.
6. Grill or bake for 12 minutes, turning once, until the edges begin to char.
7. Brush generously with melted butter and cook for another 10-13 minutes until the chicken is cooked through and nicely charred at the edges.
8. Rest the tikka for 5 minutes, then serve hot with lemon wedges and sliced red onions.

Pro tips

• Overnight marination makes a huge difference - do not rush this step if you can.
• Use Kashmiri chili powder for the classic deep red color without overwhelming heat.
• Pat the chicken dry before marinating so the yogurt marinade clings better instead of sliding off.

Frequently asked questions