Succulent, flame-kissed chicken chunks marinated in a bold yogurt-spice blend. This recipe delivers that signature smoky char and tender texture that makes Tikka an global favorite.
Prep Time⏱ 45m
Cook Time🔥 20m
Calories🥗 320
Servings👥 4
How to Make It
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1. Initial Marination: In a large bowl, toss the chicken cubes with lemon juice, 1/2 tsp salt, and 1 tbsp ginger-garlic paste. Rest for 15 minutes.
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2. Second Marination: In another bowl, whisk the yogurt with the remaining ginger-garlic paste, chili powder, garam masala, cumin powder, turmeric, salt, and mustard oil. Add the crushed kasuri methi.
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3. Combine: Add the chicken pieces to the yogurt marinade, coating every piece thoroughly. Cover and refrigerate for at least 3 hours (preferably 6 hours).
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4. Preparation: If using bamboo skewers, soak them in water for 30 minutes. Thread the chicken pieces onto the skewers, leaving a small gap between pieces.
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5. Grilling: Preheat your grill or oven to 425°F (220°C). Place the skewers on a wire rack over a baking tray.
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6. Cooking: Grill for 15-18 minutes, turning once halfway through. Baste with melted butter and cook for another 2-3 minutes until the edges are charred and the chicken is cooked through.
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7. Smoky Finish (Optional Dhungar Method): Place a small metal bowl in the center of the tikka tray. Burn a small piece of charcoal until red hot, place it in the bowl, pour a teaspoon of ghee over it, and immediately cover the tray with a lid for 2-3 minutes to infuse smokiness.
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8. Serve: Sprinkle with chaat masala and fresh cilantro. Serve hot with mint chutney and onion rings.