Main CourseDinner

Chicken Tikka

Name: Chicken Tikka
Prep time: 25 min
Cook time: 15 min
Total time: 3 h 40 min
Yield: 4 servings
Cuisine: pakistani, indian
Ingredients: 600 g boneless, skinless chicken thigh cut into 1-inch cubes; 120 ml plain yogurt; 1 tbsp ginger paste; 1 tbsp garlic paste; 1 tbsp lemon juice; 0.5 tsp turmeric powder; 1 tsp red chili powder; 1 tsp cumin powder; 1 tsp coriander powder; 1 tsp garam masala; 1 tsp salt; 0.5 tsp black pepper; 1 tbsp mustard oil; 2 tbsp fresh cilantro chopped (optional)

Experience the vibrant flavors of South Asia with this classic Chicken Tikka. Tender, succulent chicken pieces are marinated in a rich, spiced yogurt blend, then grilled to smoky perfection, offering a delightful balance of tang, spice, and char. This aromatic dish is a cornerstone of Pakistani and Indian cuisine, perfect for a flavorful main course.

An original recipe by Forkin

Total time: 3 hr 40 min
Serves: 4
Difficulty: Medium
Per serving: 380 kcal

Gluten-free

Allergen information: may contain milk and mustard. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

600 gboneless, skinless chicken thigh, cut into 1-inch cubes
120 mlplain yogurt
1 tbspginger paste
1 tbspgarlic paste
1 tbsplemon juice
0.5 tspturmeric powder
1 tspred chili powder
1 tspcumin powder
1 tspcoriander powder
1 tspgaram masala
1 tspsalt
0.5 tspblack pepper
1 tbspmustard oil

garnish

2 tbspfresh cilantro, chopped(optional)

Equipment

Large mixing bowl · Whisk · Plastic wrap · Grill (charcoal or gas) · 8× Skewers (metal or wooden) · Tongs · Basting brush · Cutting board · Chef's knife · Instant-read thermometer (optional)

The method

Step by step

1
Cut the boneless, skinless chicken thighs into 1-inch (2.5 cm) cubes, ensuring uniform size for even cooking.
About 5 min
Cook’s note: Uniformly sized chicken pieces will cook at the same rate, preventing some from drying out while others are still undercooked.
2
In a large mixing bowl, combine the plain yogurt, ginger paste, garlic paste, lemon juice, turmeric powder, red chili powder, cumin powder, coriander powder, garam masala, salt, and black pepper.
About 2 min
3
Whisk the marinade ingredients together thoroughly until a smooth, well-combined paste forms.
About 1 min
Cook’s note: Ensure there are no lumps of spices to guarantee an even coating and flavor distribution on the chicken.
4
Add the cubed chicken to the prepared marinade, tossing gently to ensure every piece is fully coated.
About 2 min
Cook’s note: Use your hands (wearing gloves if preferred) to really work the marinade into the chicken for maximum flavor absorption.
5
Cover the bowl tightly with plastic wrap and refrigerate for a minimum of 3 hours, or ideally overnight (up to 24 hours), to allow the chicken to tenderize and absorb the rich flavors.
About 3 hr
Cook’s note: Marinating for a longer duration, especially overnight, significantly enhances the tenderness and depth of flavor in the chicken.
6
If using wooden skewers, submerge them in water for at least 30 minutes before grilling to prevent them from burning during cooking.
About 30 min
Cook’s note: Soaking wooden skewers prevents them from catching fire on the grill and ensures your chicken stays securely threaded.
7
Preheat your grill to medium-high heat (approximately 200-230°C / 400-450°F) and lightly oil the grill grates to prevent sticking.
About 10 min
Cook’s note: A well-oiled, preheated grill ensures beautiful char marks and prevents the chicken from sticking, making it easier to turn.
8
Thread the marinated chicken pieces onto the prepared skewers, leaving a small space (about 1/4 inch) between each piece to ensure even cooking and proper charring.
About 5 min
Cook’s note: Don't overcrowd the skewers; leaving a little space allows heat to circulate around each piece, promoting even cooking and browning.
9
Lightly brush the skewered chicken with mustard oil before placing them on the grill.
About 1 min
Cook’s note: Mustard oil adds a distinct pungent flavor characteristic of authentic tikka and helps in achieving a nice crust.
10
Place the skewers on the preheated grill and cook for 10-15 minutes, turning them every 3-4 minutes, until the chicken is cooked through, tender, and exhibits attractive char marks.
About 15 min
Cook’s note: The internal temperature of cooked chicken should reach 74°C (165°F) when checked with an instant-read thermometer. Avoid overcooking to keep the chicken juicy.
11
Carefully remove the chicken tikka from the grill and transfer it to a clean plate or platter.
About 1 min
12
Allow the chicken tikka to rest for 3-5 minutes before serving to allow the juices to redistribute, ensuring a more tender and flavorful bite.
About 5 min
Cook’s note: Resting meat is crucial; it prevents the juices from escaping immediately after cutting, resulting in a juicier final product.
13
Garnish generously with freshly chopped cilantro, if desired, and serve hot.
About 1 min
Cook’s note: Fresh cilantro adds a bright, herbaceous note that beautifully complements the rich spices of the tikka.

Per serving

Nutrition

76%Score

Calories: 379.9kcal
Protein: 40.7g
Carbs: 3.6g
Fat: 21.8g
Fibre: 1g
Sugar: 1.6g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Cook’s note:

This Chicken Tikka is fantastic served with warm naan bread, fluffy basmati rice, or a refreshing cucumber raita. For a complete meal, consider adding a side of grilled vegetables or a simple green salad. A light, crisp white wine like Sauvignon Blanc or a cold lager would pair wonderfully with the spicy flavors.

Storage

Store leftover Chicken Tikka in an airtight container in the refrigerator.

Reheating

Reheat in a preheated oven at 150°C (300°F) for 10-15 minutes until warmed through, or gently in a microwave, covered, to retain moisture. Avoid high heat to prevent drying out.