Chikken Tikka Recipe | How to make Chicken Tikka | The Best Chicken Tikka recipe

  • Servings : 10-12
  • Prep Time : 4:00 h
  • Cook Time : 10m
  • Ready In : 4:10 h

Chicken Tikka, undoubtedly the king of all appetizers, has its origin in Punjab, India.

Tikka which literally means small, bite-sized pieces, are marinated in a mixture of spices and yoghurt, sometimes overnight and then cooked to perfection in a hot oven.

Traditionally  it is made with leg meat, and meat on the bone, as it is more flavourful and can stand the heat of the tandoor oven without going rubbery.

Of course, you can try this with boneless chicken- breast meat or leg meat, the choice is endless- the taste- Laajawaab (incomparable).

This simple recipe does not have any added colour and gives you the same restaurant quality.

A party hit, always.



  • Chicken - 800-900 gm (diced into 1 1/2 inch pieces)
  • Yoghurt- 1/4 cup
  • Ginger paste- 2 1/2 tbsp
  • Garlic- 2 1/2 tbsp
  • Pepper powder- 1/2 tsp
  • Cumin (Jeera) powder- 1/2 tsp
  • Mace powder- 1/8 tsp
  • Nutmeg powder- 1/8 tsp
  • Cardamom powder- 1/4 tsp
  • Red chilli powder- 1/2 to 3/4 tsp
  • Turmeric powder- 1/4 tsp
  • Lemon juice- 2-3 tsp
  • Besan (chickpea flour)- 2 tbsp
  • Salt- to taste
  • Oil- 4 tbsp
  • Chaat masala- to sprinkle
  • Coriander leaves- for garnish
  • Sliced onions- for garnish

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Step 1

Whisk the yoghurt till smooth.

Step 2

Mix in all the other spices, pastes and salt. If you don't have nutmeg and all the other exotic spices, add garam masala.

Step 3

Apply the paste liberally on the chicken pieces and marinate for at least 6 hours or overnight in the refrigerator. I find it easiest to pop it into a large ziploc bag. Makes everything spread so uniformly and easier to store in the fridge as well.

Step 4

Preheat the oven to 180C or 350F.

Step 5

Skewer the meat and keep an inch apart. You could keep a tray underneath for collecting the drippings. I always find it handy to line the bottom with aluminium foil, makes cleaning so much easier.

Step 6

Roast the tikka for 8-10 minutes, basting twice. If marinated overnight it will certainly cook in 10 minutes. If not marinated for as long, you might need to roast it for a further 5-10 minutes.

Step 7

Increase the oven temperature to 220C and grill for 3 minutes, to get that perfect roasted look.


Sprinkle chaat masala on top and serve hot garnished with chopped coriander and finely sliced onions.

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