Chicken Tikka is one of India’s most iconic dishes, loved for its tender, marinated chicken infused with bold spices and a subtle tang from yogurt and lemon. Traditionally cooked in a tandoor, this version is oven- or grill-friendly, making it accessible for home cooks while still delivering authentic flavor. Whether served as a starter, in wraps, or alongside rice, Chicken Tikka is always a crowd-pleaser.

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Recipe Overview

• Prep Time: 15 minutes

• Marination Time: 2 hours – overnight for best results

• Cook Time: 15–20 minutes

• Total Time: 2 hours 30 minutes (with marination)

• Servings: 3–4

• Difficulty: Easy-Moderate

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Ingredients

For the Chicken Tikka

• 500 g boneless chicken breast or thighs, cut into 1-inch cubes

• ½ cup thick yogurt (full-fat or Greek-style)

• 1 tbsp ginger-garlic paste

• 1 tsp red chili powder (adjust to taste)

• 1 tsp turmeric powder

• 1 tsp garam masala

• 1 tsp cumin powder

• ½ tsp coriander powder

• ½ tsp black pepper

• 1 tbsp lemon juice

• 1 tbsp mustard oil (or any neutral vegetable oil)

• Salt, to taste

For Garnish & Serving

• Fresh coriander leaves, chopped

• Sliced onions

• Lime wedges

• Optional: mint chutney or yogurt sauce

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Step-by-Step Instructions

Step 1: Prepare the Marinade

In a large mixing bowl, combine yogurt, ginger-garlic paste, red chili powder, turmeric, garam masala, cumin, coriander, black pepper, lemon juice, mustard oil, and salt. Whisk until smooth and well incorporated. The yogurt tenderizes the chicken while the spices create depth and warmth.

Step 2: Marinate the Chicken

Add the chicken cubes to the marinade, making sure each piece is fully coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours. For best results, marinate overnight to allow flavors to penetrate deeply into the meat.

Step 3: Preheat Oven or Grill

• Oven: Preheat to 200°C (400°F). Line a baking tray with foil or parchment paper.

• Grill Pan: Lightly grease a grill pan with oil. Heat over medium-high heat.

Step 4: Cook the Chicken

• Oven Method: Thread marinated chicken onto skewers. Place skewers on the prepared tray and bake for 15–20 minutes, turning once halfway through, until the chicken is cooked through and slightly charred.

• Grill Pan Method: Place skewers on the heated pan. Grill each side for 3–4 minutes until the chicken is fully cooked and has prominent grill marks.

Step 5: Serve

Remove the chicken from skewers and arrange on a platter. Garnish with chopped coriander, sliced onions, and lime wedges. Serve hot alongside mint chutney, yogurt sauce, or even in naan wraps for a complete meal.

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Tips & Tricks

• Choose the Right Cut: Thighs stay juicier than breasts, but breasts work well if cooked carefully.

• Marinate Longer: Overnight marination intensifies flavors and ensures tender chicken.

• Char Without Burning: If oven-baking, switch to broil for the last 1–2 minutes for a slightly charred exterior.

• Adjust Spice Levels: Reduce chili powder for milder flavor, or add smoked paprika for a smoky aroma.

• Alternative Cooking Methods: Air-fryer at 200°C for 12–15 minutes yields equally delicious results.

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Serving Suggestions

Chicken Tikka is versatile and can be enjoyed in multiple ways:

• As an Appetizer: Serve with mint or coriander chutney and a wedge of lime.

• With Rice: Pair with basmati rice, pilaf, or jeera rice for a wholesome meal.

• In Wraps or Sandwiches: Stuff into naan or pita bread with fresh vegetables and yogurt sauce.

• Salad Topper: Dice cooked chicken tikka and add to a Mediterranean-style salad for protein boost.

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Nutritional Information (Approximate per Serving)

• Calories: 320–350 kcal

• Protein: 40 g

• Carbohydrates: 5 g

• Fat: 15 g

• Fiber: 1 g

• Sodium: 450 mg

This makes Chicken Tikka a high-protein, low-carb option, ideal for meal prep, weight management, or high-protein diets.

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Variations

1. Paneer Tikka: Replace chicken with cubed paneer for a vegetarian option. Marinate and grill similarly.

2. Spicy Smoky Tikka: Add smoked paprika or chipotle powder for smoky depth.

3. Creamy Tikka: Stir in a little cream or cashew paste into the marinade for a richer flavor.

4. Tikka Masala: After grilling, simmer the chicken in a tomato-based curry sauce for a classic tikka masala.

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Storage & Reheating

• Refrigeration: Store cooked chicken in an airtight container for up to 3 days.

• Freezing: Freeze skewers in a single layer for up to 2 months; thaw in the fridge overnight before reheating.

• Reheating: Use an oven at 180°C (350°F) for 5–7 minutes to retain juiciness and avoid drying out.