Chicken Tikka Recipe
Smoky Pakistani chicken tikka marinated in yogurt, lemon, ginger-garlic and spices, then grilled until charred and juicy.
Ingredients for Chicken Tikka
- 800 g boneless chicken pieces
- 1 cup plain yogurt
- 2 tbsp lemon juice
- 1.5 tbsp ginger-garlic paste
- 1 tsp red chili powder
- 1 tsp roasted cumin powder
- 1 tsp coriander powder
- 0.5 tsp garam masala
- 1 tbsp oil
- Salt to taste
How to Make Chicken Tikka
- Mix yogurt, lemon juice, ginger-garlic paste, spices, oil and salt.
- Coat the chicken thoroughly and marinate for at least 2 hours.
- Thread the chicken onto skewers or place on a grill rack.
- Grill over high heat, turning regularly, until cooked through with lightly charred edges.
- Rest for a few minutes and serve with mint chutney, onion and lemon.
Helpful Notes for Chicken Tikka
Read the full method before starting, measure the ingredients, and complete any chopping, soaking or marinating first. This makes Chicken Tikka easier to cook and helps every stage finish at the right time.
Keep pieces similar in size, let excess marinade drip away, and cook over steady heat so the outside browns before the centre dries out. Rest cooked meat briefly before serving to keep it juicy.
Store cooked BBQ separately from fresh salad and chutney. Refrigerate leftovers promptly and reheat them gently in a covered pan or oven so they stay moist.
Chicken Tikka Cooking Tips
- Keep the pieces similar in size so they cook evenly on the grill or in the pan.
- Let excess marinade drip away before cooking to help the surface brown well.
- Turn the food only as needed and serve it soon after cooking for the best texture.
Questions About Chicken Tikka
Can I adjust the spice level?
Yes. Reduce or increase the chilli to suit your household, while keeping the other spices in balance so the dish remains aromatic.
What should I do before I start cooking?
Read the full method once, measure the ingredients, and prepare any chopped items first. This makes the steps easier to follow and helps the dish cook evenly.