How to Make Chicken Tikka in Detail

If you want to try making Chicken Tikka, we recommend reading this article because it contains everything you need. Chicken Tikka is one of the most delicious dishes served in Indian restaurants. This dish consists of boneless chicken pieces marinated in a rich blend of Greek yogurt and Tawabel India, then grilled until they develop a beautiful golden color with a smoky, irresistible flavor.

This dish stands out because of its special marinade, which makes the chicken tender and bursting with flavor. Traditionally, Chicken Tikka is cooked in a Tandoor oven, a clay oven that uses charcoal or wood to impart a unique smoky taste. However, you can easily prepare it at home using a grill, oven, pan, or air fryer, with the option to add a smoky touch to achieve the authentic flavor.

What is Tandoori Chicken Tikka?

Chicken Tikka consists of boneless chicken pieces marinated in Greek yogurt and spices, skewered on metal or wooden sticks, and then grilled over charcoal or in an oven. This dish is typically cooked in a Tandoor, a traditional cylindrical clay oven that reaches extremely high temperatures. During cooking, the chicken’s juices drip onto the hot charcoal, creating an amazing smoky aroma that gives Chicken Tikka its irresistible taste. (Fun fact: the word “Tikka” means “pieces”).

But don’t worry if you don’t have a Tandoor oven! You can make this dish at home in several ways, such as using a grill, oven, pan, or air fryer. You can also use a home smoking method to achieve a flavor similar to what you get in restaurants (we explained the method in this article).

How to Prepare Chicken Tikka

To achieve the best quality, there are three key factors for success:

1. Choosing the right ingredients
2. Using a two-step marination process
3. Allowing enough time for the chicken to absorb the flavors

Essential Ingredients

🔹 Type of Chicken: Chicken breast is preferred for firm pieces, but chicken thighs provide more tenderness. 🔹 Key Spices: Turmeric, cumin, coriander powder, black pepper, cardamom, cinnamon, cloves, nutmeg, Kashmiri red chili or smoked paprika, garlic powder, and ginger powder. 🔹 Additional Flavors: Dried fenugreek leaves, lemon juice, and Greek yogurt (strained yogurt). 🔹 Added Vegetables: Bell peppers and onions add a sweet flavor and balance the taste.

First Marinade (To Remove Raw Meat Flavor)

1. 500g chicken breast, cut into 2.5 to 4 cm cubes
2. 1 tsp salt (adjust to taste)
3. ½ to 2 tsp Kashmiri red chili powder (adjust to taste)
4. ¼ tsp turmeric
5. ¾ tsp roasted cumin powder
6. 2 tsp ground coriander
7. 1 tsp Garam Masala (which usually includes cumin, coriander, cardamom, black pepper, cinnamon, cloves, and nutmeg)
8. ½ tsp black pepper powder
9. ½ tsp black pepper powder
10. 1 tbsp lemon juice (skip if yogurt is very sour)

Mix all ingredients together and let the chicken rest for 10-15 minutes.

Second Marinade (For Texture and Tenderness)

1. ½ tsp garlic powder + ¼ tsp ground ginger
2. 1 tbsp oil (preferably mustard oil)
3. ½ cup Greek yogurt or strained yogurt (not too sour)

🌟 Mix everything well until thick and coats the chicken completely. Cover and refrigerate for 8 to 48 hours.

Cooking Methods

1. Cooking in the Oven

1. Preheat the oven to 240°C (460°F).
2. Thread the chicken, onions, and bell peppers onto metal skewers
3. Place them on a baking tray lined with parchment paper.
4. Bake for 9-10 minutes, then flip and bake for another 9-10 minutes.
5. Brush with butter after removing from the oven.
6. For a perfect grilled look, broil (grill mode) for an extra 2 minutes.

2. Cooking on a Grill or Pan

1. Preheat the grill or a grill pan over medium-high heat
2. Brush with oil, then place the chicken pieces directly.
3. Grill each side for 5-7 minutes until fully cooked and charred.

3. Cooking in an Air Fryer

1. Place chicken pieces in the air fryer basket at 240°C (460°F) for 12 minutes, flipping halfway.
2. Brush with butter after cooking for extra tenderness.

Pro Tips for the Best Taste

• Use fresh chicken, not frozen, for the best texture.
• Don’t skip marination time—the longer, the deeper and richer the flavor.
• Use metal skewers for even cooking. If using wooden skewers, soak them in water for 30 minutes before grilling.
• For an authentic smoky flavor, place a hot charcoal piece in the center of the tray, pour 1 tsp oil over it, and cover immediately for a few minutes.

Now that you’ve learned how to make Chicken Tikka, are you ready to try it from our restaurant, “Tawabel India Restaurant,” or will you cook it yourself? Or maybe both?