Chicken tikka served with fresh garnishes and sauce
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Chicken Tikka Recipe (Oven or Grill)

ByZeeshan Ashiq
Jump to recipeRead the FAQ

Chicken tikka is boneless chicken marinated in yogurt, lemon and spices, then cooked at high heat until the edges char. It is smoky, juicy and quick to cook.

You do not need a tandoor. An oven on its highest setting, or a hot grill, gives very good results.

Why you will like this version

  • A simple marinade of yogurt, lemon and spices.
  • Works in a home oven, grill or air fryer.
  • Great on its own, in naan wraps or in butter chicken.

What is chicken tikka?

Tikka means pieces. The chicken is cut into chunks, marinated and cooked on skewers in a tandoor. The marinade has yogurt to tenderise, lemon for tang and spices for colour and flavour.

Ingredients that matter

  • Chicken thighs: stay juicy at high heat. Breast works if you do not overcook it.
  • Thick yogurt: hang it in a cloth for 20 minutes if it is thin.
  • Kashmiri chili powder: gives the red colour with moderate heat.

Tips for the best tikka

  • Marinate at least 2 hours, up to overnight.
  • Do not overcrowd the tray or the chicken will steam instead of char.
  • Baste with a little oil or butter halfway through.

Chicken Tikka Recipe (Oven or Grill)

Chicken Tikka Recipe (Oven or Grill)

Juicy Pakistani-style chicken tikka marinated in yogurt, lemon and spices, cooked in the oven or on a grill.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 2 hours 40 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 700 g boneless chicken thighs cut into 3 cm pieces
  • 0.5 cup thick plain yogurt
  • 2 tbsp lemon juice
  • 1 tbsp ginger garlic paste
  • 2 tsp Kashmiri red chili powder
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1 tsp garam masala
  • 0.5 tsp turmeric powder
  • 1.5 tsp salt
  • 2 tbsp oil plus extra for brushing
  • 1 tsp kasuri methi (dried fenugreek) crushed, optional

Method
 

  1. Mix the yogurt, lemon juice, ginger garlic paste, chili powder, cumin, coriander, garam masala, turmeric, salt, oil and kasuri methi.
  2. Add the chicken, coat well and marinate for at least 2 hours in the fridge.
  3. Heat the oven to 240°C (465°F) or preheat the grill. Thread the chicken onto skewers or place on a wire rack over a tray.
  4. Cook for 8 minutes, flip and brush with oil. Cook another 8 to 10 minutes until charred at the edges and cooked through.
  5. Rest 2 minutes. Serve with onion rings, lemon wedges and mint chutney.

Notes

Internal temperature should reach 74°C (165°F).

Frequently asked questions

How long should I marinate?

At least 2 hours. Overnight gives the most flavour. Do not go beyond 24 hours because the lemon makes the meat mushy.

Can I cook it in an air fryer?

Yes. Cook at 200°C (400°F) for 10 to 12 minutes, turning once.

How do I get the charred look?

Finish under the broiler for 2 to 3 minutes, or hold the tray close to the heat.

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