HOW TO MAKE CHICKEN TIKKA
Chicken Tikka Recipe (Indian Grilled Chicken Skewers)
Make restaurant-style Chicken Tikka at home with this easy and flavorful Indian grilled chicken skewers recipe. Perfect for BBQs, oven grilling, or air frying!
Ingredients
For the Marinade:
500g boneless chicken (thigh or breast, cut into 2-inch cubes)
½ cup thick yogurt (curd or Greek yogurt)
1 tbsp ginger-garlic paste
1½ tsp Kashmiri red chili powder
½ tsp turmeric powder
1 tsp garam masala
1 tsp cumin powder
1 tsp coriander powder
1 tbsp lemon juice
1 tbsp mustard oil (or any cooking oil)
Salt to taste
Optional: orange-red food color for traditional look
For Skewering:
1 onion, cut into squares
1 bell pepper (red or green), cut into squares
1 tomato, deseeded and cubed (optional)
Metal or wooden skewers (if wooden, soak in water for 30 minutes)
Instructions
Step 1: Marinate the Chicken
In a large bowl, mix yogurt, ginger-garlic paste, chili powder, turmeric, garam masala, cumin, coriander, lemon juice, mustard oil, salt, and food color (if using).
Add chicken cubes and coat well.
Cover and refrigerate for 6–8 hours or overnight.
Step 2: Assemble the Skewers
Thread chicken pieces onto skewers, alternating with onions, bell peppers, and tomatoes.
Step 3: Cook the Chicken Tikka
Option 1 – Oven Method:
5. Preheat oven to 220°C (430°F).
6. Place skewers on a wire rack with a tray underneath.
7. Bake for 20–25 minutes, turning once.
8. Broil for the last 5 minutes to char the edges slightly.
Option 2 – Grill/BBQ:
9. Preheat grill to medium-high heat.
10. Grill skewers for 15–20 minutes, turning occasionally until cooked and charred.
Option 3 – Air Fryer:
11. Preheat air fryer to 200°C (392°F).
12. Air fry chicken tikka for 15–18 minutes, flipping halfway.
Serving Suggestion
Serve hot with mint chutney, onion rings, and lemon wedges.
Also great inside wraps, naan rolls, or over a salad bowl.
Cooking Tips
Thigh meat is juicier than breast meat for tikka.
Use Hung Curd (drained yogurt) for a thick marinade.
For smoky flavor, try the charcoal dhungar method after marination.
Nutrition Facts (Per Serving – Approximate)
Calories: 260
Protein: 27g
Fat: 13g
Carbs: 5g
Fiber: 1g
Sodium: 550mg
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