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Chicken Tikka
Smoky, charred boneless chicken pieces marinated in spiced yogurt - perfect appetizer or kebab.
4 hours
20 mins
4 people
North Indian
Boneless chicken thighs
Cut into 2-inch pieces
800g
Yogurt
1 cup
Ginger-garlic paste
3 tbsp
Kashmiri chili
2 tbsp
Tandoori masala
1 tbsp
Lemon juice
2 tbsp
Mustard oil
2 tbsp
Chaat masala
1 tsp
Butter
Melted, for basting
3 tbsp
🍽️ Tandoor
→ Oven broiler or charcoal grill
Similar high-heat charring
🍽️ Mustard oil
→ Any neutral oil
Mustard oil adds pungency but isn't essential
First marination: Rub chicken with lemon juice, salt, and chili powder. Rest 30 mins.
💡 Pro Tip: This draws out moisture for better second marinade absorption
Second marination: Coat in yogurt, ginger-garlic paste, tandoori masala, mustard oil. Refrigerate 4 hours.
💡 Pro Tip: Overnight marination gives deepest flavor
Thread onto skewers. Grill at highest heat (260°C) for 12-15 minutes.
💡 Pro Tip: Intense heat creates char while keeping inside juicy
Baste with melted butter halfway through cooking.
💡 Pro Tip: Butter basting prevents drying and adds richness
Sprinkle chaat masala and lemon juice before serving.
💡 Pro Tip: Chaat masala right before serving adds that tangy kick
- ✓Double marination is the restaurant secret
- ✓Use chicken thighs, never breast
- ✓Highest possible heat for charring
- ✓Baste with butter during cooking
- ✓Finish with chaat masala and lemon
- ✓Serve immediately while hot
- →With mint chutney and onion rings
- →In a wrap with salad
- →As appetizer with drinks