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Chicken Tikka Recipe with tender grilled chicken pieces coated in Indian spices and lightly charred

Chicken Tikka

Tender pieces of boneless chicken marinated in spiced yogurt and grilled to smoky perfection in the oven or on a stovetop skillet.
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Prep Time 20 minutes
Cook Time 15 minutes
Marination Time 1 hour
Total Time 1 hour 35 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: Indian
Ingredients Equipment Method Notes

Ingredients
  

First Marinate
  • 600 g boneless chicken thighs cut into 4 cm / 1.5-inch cubes
  • 1 tbsp lemon juice freshly squeezed
  • 1 tbsp ginger-garlic paste freshly ground or store-bought
  • 1 tsp salt adjust to taste
Second Marinate
  • 120 g Greek yogurt plain, full-fat
  • 1 1/2 tbsp Kashmiri chili powder for color and mild heat
  • 1 tsp garam masala ground spice blend
  • 1 tsp roasted cumin powder ground cumin seeds
  • 1/2 tsp turmeric powder ground turmeric
  • 1 tbsp mustard oil or neutral vegetable oil
  • 1 tsp kasuri methi dried fenugreek leaves, crushed
For Cooking and Garnish
  • 2 tbsp melted butter or ghee, for basting
  • 1/2 tsp chaat masala for sprinkling at the end
  • 1 whole lemon cut into wedges for serving

Equipment

  • 1 Skewers Metal skewers or wooden skewers soaked in water for 30 minutes.
  • 1 Baking Sheet with Wire Rack Essential for oven broiling so air circulates underneath the meat.

Method
 

  1. In a mixing bowl, combine the chicken cubes, lemon juice, ginger-garlic paste, and salt. Mix thoroughly until the chicken is evenly coated. Cover and let it rest at room temperature for 15 minutes.
  2. In a separate bowl, whisk together the Greek yogurt, Kashmiri chili powder, garam masala, roasted cumin, turmeric, mustard oil, and crushed kasuri methi. Add the seasoned chicken along with any juices in the bowl. Mix well to coat each piece. Cover and refrigerate for at least 45 minutes, or up to overnight.
  3. Preheat your oven's broiler (grill setting) to high (around 260°C / 500°F). Line a large baking sheet with aluminum foil for easy cleanup, and place a wire roasting rack on top of the sheet.
  4. Thread the marinated chicken cubes onto the skewers. Leave a tiny gap between each piece of chicken so they char instead of steaming.
  5. Place the skewers on the prepared wire rack. Set the baking sheet on the top rack of the oven, about 10-12 cm (4-5 inches) away from the broiler heat source. Broil for 6 to 8 minutes, until the tops of the chicken pieces show dark charred spots.
  6. Carefully pull the baking sheet out, flip the skewers over, and brush the chicken with the melted butter or ghee. Return to the broiler and cook for another 5 to 7 minutes.
  7. Check that the chicken is cooked through. The thickest piece of chicken should register an internal temperature of 74°C / 165°F on an instant-read thermometer. Remove from the oven.
  8. Let the chicken rest on the skewers for 2 minutes. Carefully slide the pieces off the skewers onto a serving platter. Sprinkle with chaat masala and serve hot with lemon wedges.

Notes

To cook on a stovetop skillet: Heat a cast-iron skillet or grill pan over medium-high heat with 1 tablespoon of oil. Cook the skewers for 4-5 minutes per side, turning occasionally and basting with butter, until charred and the internal temperature reaches 74°C / 165°F.
Ensure the yogurt used in the second marinade is completely thick to avoid a watery coating.