📝 About This Recipe
Originating from the royal kitchens of the Mughal Empire, Chicken Tikka is the quintessential Indian appetizer known for its vibrant crimson hue and intoxicating smoky aroma. Succulent chunks of chicken are double-marinated in a spiced yogurt base, then seared to perfection until the edges develop a signature charred lace. This recipe delivers that authentic restaurant-style 'tandoor' flavor right in your home kitchen, balancing tangy lime with the warmth of Kashmiri chilies.
🥗 Ingredients
The Protein
- 1.5 lbs Chicken Thighs (boneless, skinless, cut into 1.5-inch cubes)
First Marinade
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1 teaspoon Kashmiri Red Chili Powder (for vibrant color without excessive heat)
- 1 teaspoon Salt (to taste)
- 1 tablespoon Ginger-Garlic Paste (freshly ground preferred)
Second Marinade
- 1/2 cup Greek Yogurt (must be thick or hung yogurt)
- 2 tablespoons Mustard Oil (provides authentic pungent aroma)
- 1 teaspoon Garam Masala (high quality)
- 1 tablespoon Kasuri Methi (dried fenugreek leaves, crushed between palms)
- 1/2 teaspoon Cumin Powder (roasted)
- 1/4 teaspoon Turmeric Powder
- 1 tablespoon Besan (gram flour, lightly toasted in a dry pan)
For Basting and Garnish
- 2 tablespoons Ghee (melted, for basting)
- 1 teaspoon Chaat Masala (for sprinkling at the end)
- 1/4 cup Fresh Cilantro (finely chopped)
- 1 small Red Onion (cut into rings)
👨🍳 Instructions
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1
Pat the chicken cubes completely dry with paper towels to ensure the marinade sticks properly.
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2
In a large glass bowl, combine the chicken with the first marinade ingredients: lemon juice, chili powder, salt, and ginger-garlic paste. Massage well and let sit for 20 minutes.
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3
While the chicken rests, prepare the second marinade. In a separate bowl, whisk the thick Greek yogurt until smooth.
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4
Stir in the mustard oil, toasted besan (gram flour), garam masala, cumin, turmeric, and crushed kasuri methi into the yogurt.
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5
Pour the yogurt mixture over the chicken. Mix thoroughly until every piece is generously coated. Cover and refrigerate for at least 4 hours, though overnight is best for maximum tenderness.
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6
If using wooden skewers, soak them in water for 30 minutes to prevent burning. If using metal, wipe them with a bit of oil.
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7
Preheat your oven to 450°F (230°C) or set your grill to medium-high heat. If using an oven, place a wire rack over a baking sheet lined with foil.
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8
Thread the chicken onto skewers, leaving a tiny bit of space between pieces so the heat can circulate and char the edges.
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9
Place the skewers on the wire rack and bake for 15 minutes. If grilling, place directly over the heat source.
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10
Remove from the heat and generously brush the chicken with melted ghee. This creates that 'sizzle' and keeps the meat moist.
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11
Turn the oven to 'Broil' (high) or increase grill heat. Cook for another 3-5 minutes until you see beautiful dark charred spots on the edges.
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12
Let the tikka rest for 5 minutes before removing from skewers. Sprinkle immediately with chaat masala and fresh cilantro.
💡 Chef's Tips
Always use chicken thighs instead of breasts; they stay juicy under high heat while breasts tend to dry out. Toasting the besan (gram flour) is a secret chef's trick that prevents the marinade from dripping off and adds a nutty depth. If you don't have a tandoor, use the 'dhungar' method: place a red-hot piece of charcoal in a small bowl inside the marinade container, drizzle with ghee, and seal the lid for 5 minutes to infuse a smoky flavor. Use Kashmiri chili powder for the classic bright red color without the mouth-burning heat of standard cayenne. Ensure your yogurt is very thick (strained) so the marinade clings to the meat like a thick paste rather than a liquid sauce.
🍽️ Serving Suggestions
Serve hot with a side of cooling Mint-Coriander Chutney. Pair with buttery Garlic Naan or Laccha Paratha to soak up the juices. Accompany with a 'Lachha Pyaaz' salad (thinly sliced red onion rings tossed with lemon, salt, and green chilies). A chilled glass of Mango Lassi or a crisp Lager beer balances the spices perfectly. Serve as a 'Tikka Wrap' inside a soft flatbread with shredded lettuce and pickled onions.