📝 About This Recipe
Transport your kitchen to the bustling lanes of Old Delhi with this authentic Chicken Tikka, featuring succulent chunks of thigh meat bathed in a velvet yogurt marinade. Infused with the warmth of Kashmiri chilies, pungent mustard oil, and toasted gram flour, each bite offers a perfect balance of smoky char and tender spice. This isn't just grilled chicken; it's a masterclass in the 'Dhungaar' technique, bringing that unmistakable clay-oven aroma right to your home grill or oven.
🥗 Ingredients
The Protein
- 800 grams Chicken Thighs (boneless and skinless, cut into 1.5-inch cubes)
- 2 tablespoons Lemon Juice (freshly squeezed for the first marinade)
- 1 teaspoon Salt (to taste)
The Tikka Marinade
- 1 cup Greek Yogurt (thick or hung curd is essential)
- 2 tablespoons Ginger-Garlic Paste (freshly ground for best aroma)
- 2 tablespoons Mustard Oil (heated until smoking then cooled for authentic pungency)
- 1.5 tablespoons Besan (Gram Flour) (lightly toasted in a dry pan until fragrant)
- 1 tablespoon Kashmiri Red Chili Powder (provides deep red color without excessive heat)
- 1 teaspoon Garam Masala (high-quality spice blend)
- 1 tablespoon Kasuri Methi (dried fenugreek leaves, crushed between palms)
- 1/2 teaspoon Black Salt (Kala Namak) (for that signature street-food tang)
For Basting and Garnish
- 3 tablespoons Ghee or Melted Butter (for basting during grilling)
- 1 teaspoon Chaat Masala (for final dusting)
- 1/4 cup Fresh Cilantro (finely chopped)
- 1 small Red Onion (sliced into rings for serving)
👨🍳 Instructions
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1
Pat the chicken cubes dry with paper towels. In a large bowl, toss the chicken with lemon juice and salt. Let this 'first marinade' sit for 15-20 minutes to tenderize the meat.
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2
While the chicken rests, prepare the second marinade. In a separate bowl, whisk the thick Greek yogurt until smooth.
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3
In a small pan, dry-toast the gram flour (besan) over low heat for 2-3 minutes until it smells nutty and turns slightly golden. Add this to the yogurt.
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4
Add the ginger-garlic paste, Kashmiri chili powder, garam masala, crushed kasuri methi, black salt, and mustard oil to the yogurt mixture. Whisk vigorously until the marinade is a vibrant, uniform orange-red.
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5
Drain any excess liquid from the chicken bowl. Pour the yogurt marinade over the chicken and massage it in thoroughly, ensuring every piece is coated.
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6
Cover the bowl and refrigerate for at least 4 hours, though overnight is preferred for the deepest flavor penetration.
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7
If using wooden skewers, soak them in water for 30 minutes to prevent burning. If using metal skewers, wipe them with a bit of oil.
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8
Thread the chicken onto the skewers, leaving a tiny gap between pieces to ensure even cooking and airflow.
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9
Preheat your grill to medium-high heat (approx 400°F/200°C). If using an oven, set it to the highest grill/broil setting.
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10
Place skewers on the grill. Cook for 6-8 minutes on one side until you see charred edges.
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11
Flip the skewers and generously brush with melted ghee or butter. This creates the 'sizzle' and keeps the meat moist.
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12
Continue grilling for another 6-8 minutes until the internal temperature reaches 165°F (74°C) and the exterior has beautiful black charred spots.
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13
Optional Smoky Finish: Place a piece of glowing hot charcoal in a small metal bowl, set the bowl in the middle of your serving tray with the cooked tikka, pour a teaspoon of ghee on the coal, and cover the whole tray with foil for 3 minutes.
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14
Remove from heat, sprinkle immediately with chaat masala and fresh cilantro. Serve hot with onion rings and lemon wedges.
💡 Chef's Tips
Use chicken thighs rather than breasts; they remain juicy under high heat and have a better fat content for flavor. Always use 'Hung Curd' or thick Greek yogurt; watery yogurt will slide off the chicken and won't form that iconic crust. Toasted gram flour (besan) is the secret ingredient—it acts as a binding agent that keeps the marinade stuck to the meat. Don't skip the mustard oil; it provides a unique, sharp undertone that is characteristic of authentic street-side tikka. If you don't have a grill, use a cast-iron griddle pan to achieve those essential char marks.
🍽️ Serving Suggestions
Serve with a side of Mint-Coriander Chutney for a cooling, herbal contrast. Pair with buttery Garlic Naan or Roomali Roti to wrap the chicken pieces into a sandwich. Include a side of 'Lacha Pyaaz' (thinly sliced onion rings tossed with lemon, salt, and chili powder). A cold glass of Mango Lassi or a crisp Lager beer balances the spice perfectly. Serve atop a bed of fragrant Jeera (Cumin) Rice for a more substantial meal.