Chicken tikka is usually made with marinated boneless chicken chunks with salt and lemon juice. It is then coated with thick hung curd, oil, and mint, along with a blend of warm spices, working into every part during the second marination. Charcoal fire brings out the very best of the chicken tikka – charred edges, golden spots, and softness. Once off the flame, a glossy coat of melted ghee runs down their sides. Try following my recipe to learn how I put mine together and every step at a time to make chicken tikka or murg tikka at home.
KEY TAKEAWAYS
- Chicken tikka is one of the most loved and widely prepared grilled chicken starters across India.
- It is best served with onion rings, lemon wedges, green chutney, and fresh pudina leaves.
- Chicken tikka offers a smoky, spicy, and mildly tangy taste with soft and juicy chicken pieces.
- Other similar recipes are chicken malai tikka, hariyali chicken tikka, Afghani chicken tikka, and tandoori chicken.
The Ingredients:
For the first marination of the chicken pieces:
- 500 grams chicken (breast pieces, cut into medium size boneless pieces)
- lemon juice (half lemon)
- 1 tsp salt
For the second marination of the chicken pieces:
- 2 tbsp mustard oil (heated for a minute on medium flame)
- 1 tbsp Kashmiri red chili powder
- ¼ cup curd (moisture-free hung curd)
- ½ tsp black pepper powder
- 1 tsp cumin seeds powder
- 1 tsp red chili powder
- ½ tsp chaat masala powder
- ½ tsp garam masala powder
- ¼ tsp nutmeg and mace powder
- Mint leaves (a fistful)
- ¼ tsp red food color
- 1 tbsp ginger garlic paste
- ¼ tsp salt
For greasing the chicken tikka while grilling:
- Butter or ghee (clarified butter) – as required
A long time ago, one evening, I visited my cousin’s home for dinner, and she offered this to us as a starter. That flavor stuck around in my mind far past dinner time. After the plates emptied, I asked how she made them so tender. A smile crossed her face before she began describing every part of the method, slowly. Every word went into my handwritten cooking notebook, including little hints about soaking meat and fire timing. Slow changes happened later just to match what my household likes more. Still, its heart never changed from what she showed me that night.
I recreated it in my kitchen in the following weekend, hoping to surprise my husband and two kids. The smoky aroma filled my kitchen as well as my mind. It turned out nice and juicy with a touch of smoky flavor that attracted everyone eating it. My husband explained how the tastes lined up so well together, while the kids ate every bite, not once grumbling – something close to praise coming from them. Standing there, plate in hand, I realized how good it was to stumble upon something like this and then learn to make it right.
How to Make Chicken Tikka? (Step by Step Guide with Images)
Step 1: Take 500 grams of chicken, preferably breast pieces, and cut them into medium-sized boneless pieces in a bowl. Squeeze the juice of half a lemon, add 1 tsp of salt, and mix them nicely. Cover the bowl and keep it in the fridge for half an hour to marinate properly.
(Pro tip: Marinating the boneless chicken pieces with salt and lemon juice will make them juicier.)
Step 2: While the meat marinates, take a fistful of mint leaves and spread them on a plate. Put it in a microwave for about 2 minutes to dry properly. Crush them with your hand to make a fine powder.
Step 3: For the second marination, take 2 tbsp of mustard oil (heated for a minute on medium flame) in a plate. Then, one by one, add 1 tbsp of Kashmiri red chili powder, ¼ cup of curd (moisture-free hung curd), ½ tsp of black pepper powder, 1 tsp of cumin seeds powder, 1 tsp of red chili powder, ½ tsp of chaat masala powder, ½ tsp of garam masala powder, and ¼ tsp of nutmeg and mace powder. Also add the mint leaves powder along with ¼ tsp of red food color (optional), 1 tbsp of ginger garlic paste, and ¼ tsp of salt to it. Mix everything very nicely with your hand to make a smooth paste.
Step 4: Now, put the marinated boneless chicken pieces in and mix to coat each of them nicely with this paste. Cover the tray and keep it aside to marinate for another 30 minutes or so.
Step 5: After 30 minutes of marination, insert the marinated chicken pieces into a skewer. Put in 5 to 6 pieces in each skewer, rubbing a bit of the masala paste all over.
Step 6: Place them on a charcoal grill. Flip them after some time.
Step 7: Now, grease them with a generous amount of butter or ghee (clarified butter). Remove them on a plate from the grill and the skewers when done.
Step 8: Your tasty and spicy homemade chicken tikka is now ready to enjoy. Serve them hot with onion rings and lemon wedges with a bit of fresh pudina leaves alongside.
Recipe Card
Chicken Tikka
Ingredients
For the first marination of the chicken pieces:
- 500 grams chicken breast pieces, cut into medium size boneless pieces
- lemon juice half lemon
- 1 tsp salt
For the second marination of the chicken pieces:
- 2 tbsp mustard oil heated for a minute on medium flame
- 1 tbsp Kashmiri red chili powder
- ¼ cup curd moisture-free hung curd
- ½ tsp black pepper powder
- 1 tsp cumin seeds powder
- 1 tsp red chili powder
- ½ tsp chaat masala powder
- ½ tsp garam masala powder
- ¼ tsp nutmeg and mace powder
- Mint leaves a fistful
- ¼ tsp red food color
- 1 tbsp ginger garlic paste
- ¼ tsp salt
For greasing the chicken tikka while grilling:
- Butter or ghee clarified butter – as required
Instructions
- Take 500 grams of chicken, preferably breast pieces and cut into medium size boneless pieces in a bowl. Squeeze the juice of half a lemon, add 1 tsp of salt, and mix them nicely. Cover the bowl and keep it in the fridge for half an hour to marinate properly. (Pro tip: Marinating the boneless chicken pieces with salt and lemon juice will make them juicier.)
- While the meat marinates, take a fistful of mint leaves and spread them on a plate. Put it on a microwave for about 2 minutes to dry properly. Crush them with your hand to make a fine powder.
- For the second marination, take 2 tbsp of mustard oil (heated for a minute on medium flame), in a plate. Then, one by one, add 1 tbsp of Kashmiri red chili powder, ¼ cup of curd (moisture-free hung curd), ½ tsp of black pepper powder, 1 tsp of cumin seeds powder, 1 tsp of red chili powder, ½ tsp of chaat masala powder, ½ tsp of garam masala powder, and ¼ tsp of nutmeg and mace powder. Also add the mint leaves powder along with ¼ tsp of red food color (optional), 1 tbsp of ginger garlic paste, and ¼ tsp of salt to it. Mix everything very nicely with your hand to make a smooth paste.
- Now, put the marinated boneless chicken pieces and mix to coat each of them nicely with this paste. Cover the tray and keep it aside to marinate for another 30 minutes or so.
- After 30 minutes of marination, insert the marinated chicken pieces into a skewer. Put in 5 to 6 pieces in each skewer rubbing a bit of the masala paste all over.
- Place them on a charcoal grill. Flip them after some time.
- Now, grease them with a generous amount of butter or ghee (clarified butter). Remove them on a plate from the grill and the skewers when done.
- Your tasty and spicy homemade chicken tikka is now ready to enjoy. Serve them hot with onion rings and lemon wedges with a bit of fresh pudina leaves alongside.
