Authentic Tikka Recipe India, Asia

Name: Tikka
Prep time: 15 min
Cook time: 20 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 lbs (450-500g) boneless chicken, chicken breast or thigh; 1 tsp salt, or to taste; 1/2-2 tsp Kashmiri red chili powder (for less spicy version use 1/2 tsp); 1/4 tsp turmeric; 3/4 tsp roasted cumin powder; 2 tsp coriander powder; 1 -1 1/4 tsp garam masala; 1 tsp chaat masala; 1/2 tsp black pepper, crushed or powder; 1 tbsp kasur methi (dried fenugreek leaves); 1 tbsp lemon juice (skip is the yogurt is sour); 1 1/2 tbsp ginger garlic paste; 1 tbsp mustard oil; 1/2 cup hung curd, or Greek yogurt if unavailable; 1-2 tbsp butter, for brushing; OPTIONAL; 1 1/2 - 2 cups (200g) green bell pepper, diced; 1 medium onion, diced and layers separated

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Introduction & history

Tikka is a term used in Indian cuisine to describe small pieces of meat, fish, or vegetables that have been marinated in a blend of spices and yogurt, then threaded onto skewers and cooked at high temperatures in a tandoor (a cylindrical clay or metal oven). The marinade typically includes ingredients like ginger, garlic, chili powder, cumin, coriander, mustard oil, turmeric, garam masala, and lemon juice, which impart a rich flavor and vibrant color to the food. The process of marinating and then grilling or baking ensures that the pieces become tender, flavorful, and slightly charred on the outside while remaining juicy inside. Chicken tikka is one of the most popular variations known worldwide, but variations can include lamb, fish, paneer (a type of Indian cheese), and even vegetables. Tikka dishes are often served as appetizers with dips like mint chutney or used as a base for other dishes, such as chicken tikka masala, where the tikka pieces are cooked ... Read more

Main ingredients

Home-style Tikka Chicken

PREP 15min

COOK 20min

RESTING 10h

READY IN 10h 35min

5.0

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The following is the authentic tikka chicken recipe adapted for easy preparation in home kitchens. It utilizes a rich blend of classic spices, including Kashmiri red chili powder, turmeric, roasted cumin powder, coriander powder, garam masala, chaat masala, and kasuri methi (dried fenugreek leaves), and hung curd or Greek yogurt and mustard oil for the marinade. Apart from being authentic, this recipe is versatile, as it offers four different methods to cook the marinated chicken to suit various kitchen setups and preferences. Whether you choose to bake, grill, air fry, or cook it in a pan, each method provides clear steps to achieve perfectly cooked chicken tikka. For those who enjoy the distinctive smokiness of traditional tikka, the recipe includes an innovative method to replicate this feature at home using a piece of hot coal and ghee, bringing an authentic tandoori flavor to your kitchen. The recipe is courtesy of Swasthi Shreekanth of Swasthi's Recipes, a blog about authentic and traditional Indian foods with over 1.5 million followers.

Ingredients

4 Servings

1 lbs (450-500g) boneless chicken, chicken breast or thigh

1 tsp salt, or to taste

1/2-2 tsp Kashmiri red chili powder (for less spicy version use 1/2 tsp)

1/4 tsp turmeric

3/4 tsp roasted cumin powder

2 tsp coriander powder

1 -1 1/4 tsp garam masala

1 tsp chaat masala

1/2 tsp black pepper, crushed or powder

1 tbsp kasur methi (dried fenugreek leaves)

1 tbsp lemon juice (skip is the yogurt is sour)

1 1/2 tbsp ginger garlic paste

1 tbsp mustard oil

1/2 cup hung curd, or Greek yogurt if unavailable

1-2 tbsp butter, for brushing

OPTIONAL

1 1/2 - 2 cups (200g) green bell pepper, diced

1 medium onion, diced and layers separated

Preparation

Step 1/13

Dice the chicken into 1½ inch (3.75 cm) pieces and pat the chicken dry with paper towels. This is very important!

Step 2/13

Place the chicken in a large mixing bowl. Season the chicken with chili powder, coriander, cumin powder, garam masala, chaat masala, salt, kasuri methi, and lemon juice. Mix thoroughly and let it rest for at least 10 to 15 minutes.

Step 3/13

Next, incorporate ginger garlic paste, oil, and yogurt into the chicken mixture. Ensure it's rubbed in well, then cover and let it marinate in the refrigerator for anywhere from 8 to 48 hours; the longer, the better. If short on time, a 20-minute marination can suffice.

Step 4/13

If going with bamboo skewers, soak them in water for 30 minutes and then dry them before use.

Step 5/13

If grilling in the oven, line a deep baking tray with aluminum foil. Set the oven to preheat to 240°C (460°F). Optionally, you can add bell peppers and onions to the marinade before skewering.

Step 6/13

Thread the marinated chicken, along with bell peppers and onions if using, onto the skewers.

Step 7/13

Arrange them on the prepared tray, ensuring they are not overlapping. Bake for 9 minutes in a 240°C (460°F) oven, then flip the skewers and continue baking for another 9 to 10 minutes until fully cooked. Cooking times may vary with different ovens.

Step 8/13

For a charred effect, use the broil setting of your oven for 2 minutes, or simply move the tray to the top rack.

Step 9/13

See if the chicken is fully cooked by checking its color inside; it should not be pink. If undercooked, bake a bit longer.

Step 10/13

Brush the chicken tikka with butter and serve with cilantro chutney, mint chutney, or raita. Optionally, sprinkle some chaat masala on top.

Step 11/13

For air frying, place the skewers in the basket and cook at 200°C (400°F) for 6 minutes on each side, then brush with butter and cook for an additional 2 minutes.

Step 12/13

If grilling in a pan, brush the pan with oil or butter and cook the chicken over medium heat for 4 to 5 minutes on each side until it reaches an internal temperature of 165°F (74°C). For a charred effect, briefly grill over direct flame.

Step 13/13

If you want to get those smoky tandoori flavors, after grilling, place the chicken in a deep tray and add a small steel bowl with a piece of hot coal inside (heat it over direct fire with the help of a tong) at the center of the tray. Pour 1 teaspoon of ghee over the coal to generate smoke, and cover the tray to trap the smoke. Keep it covered for 3 to 5 minutes.

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Rating And Comments

5.0