📝 About This Recipe
Originating from the royal kitchens of Northern India, Chicken Tikka is a masterpiece of marination and high-heat roasting. Succulent chunks of chicken are bathed in a spiced yogurt marinade, then seared to perfection to achieve that signature smoky char and tender interior. This naturally gluten-free dish is a celebration of aromatic spices and bold, vibrant flavors that will transport your senses to the streets of Old Delhi.
🥗 Ingredients
The Protein
- 2 lbs Chicken Thighs (boneless, skinless, cut into 1.5-inch cubes)
The First Marinade
- 2 tablespoons Lemon Juice (freshly squeezed)
- 1 teaspoon Kashmiri Red Chili Powder (for vibrant red color without excessive heat)
- 1 teaspoon Salt (to taste)
The Second Marinade
- 1 cup Greek Yogurt (thick, hung yogurt is preferred)
- 2 tablespoons Ginger-Garlic Paste (freshly ground preferred)
- 1.5 teaspoons Garam Masala (high quality)
- 1/2 teaspoon Ground Turmeric
- 1 teaspoon Cumin Powder (toasted and ground)
- 1 tablespoon Kasuri Methi (dried fenugreek leaves, crushed between palms)
- 2 tablespoons Mustard Oil (provides authentic pungent aroma; substitute with vegetable oil if needed)
- 1 tablespoon Gram Flour (Besan) (lightly toasted to help the marinade stick (naturally gluten-free))
For Garnish and Serving
- 1/4 cup Fresh Cilantro (finely chopped)
- 1 teaspoon Chaat Masala (for a tangy finishing touch)
- 1 small Red Onion (sliced into rings)
- 4 pieces Lemon Wedges
👨🍳 Instructions
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1
Pat the chicken cubes dry with paper towels to ensure the marinade adheres properly. Place them in a large glass mixing bowl.
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2
Apply the 'First Marinade': Rub the chicken with lemon juice, salt, and Kashmiri chili powder. Let this sit for 20 minutes; this step tenderizes the meat and allows the color to penetrate deep.
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3
In a separate bowl, whisk the Greek yogurt until smooth. Ensure there is no excess water in the yogurt.
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4
Add the ginger-garlic paste, garam masala, turmeric, cumin powder, and crushed kasuri methi to the yogurt.
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5
In a small pan, lightly toast the gram flour (besan) over low heat for 2 minutes until fragrant, then whisk it into the yogurt mixture along with the mustard oil.
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6
Pour the yogurt mixture over the chicken and massage it in thoroughly. Cover with plastic wrap and refrigerate for at least 4 hours, though overnight is best for maximum flavor development.
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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
Preheat your oven to its highest setting (usually 500°F/260°C) or prepare an outdoor grill for medium-high direct heat.
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9
Thread the marinated chicken onto the skewers, leaving a tiny bit of space between each piece to ensure even cooking and airflow.
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10
Place a wire rack over a baking sheet lined with foil. Arrange the skewers on the rack so they are elevated.
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11
Roast in the oven for 12-15 minutes. Halfway through, carefully flip the skewers and baste with a little melted butter or oil.
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12
Switch the oven to 'Broil' for the final 2-3 minutes. Watch closely as the edges of the chicken develop those beautiful, dark charred spots that mimic a tandoor oven.
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13
Remove from the oven and check that the internal temperature has reached 165°F (74°C). Let the meat rest for 5 minutes to lock in the juices.
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14
Carefully slide the chicken off the skewers onto a serving platter. Sprinkle generously with chaat masala and fresh cilantro.
💡 Chef's Tips
Always use chicken thighs instead of breasts for the juiciest results; breasts dry out quickly at high heat. Don't skip the double marination—the first step with lemon and salt is crucial for deep seasoning. If you can't find mustard oil, use any neutral oil with a drop of sesame oil for a hint of that pungent depth. For an authentic 'smoky' flavor without a grill, use the Dhungar method: place a piece of red-hot charcoal in a small bowl inside the marinade container, drizzle with ghee, and seal the lid for 5 minutes. Ensure your yogurt is as thick as possible (like labneh) so the marinade doesn't slide off during cooking.
🍽️ Serving Suggestions
Serve with a side of cooling Mint-Cilantro Chutney and sliced red onions. Pair with fluffy Basmati rice or gluten-free flatbreads to soak up the juices. A crisp, cold Indian lager or a refreshing Mango Lassi balances the spices perfectly. Serve as an appetizer with a fresh kachumber salad (cucumber, tomato, and onion). For a low-carb option, serve over a bed of lightly sautéed bell peppers and cabbage.