Aug 29 2026
Restaurants›AANGARA INDIAN CUISINE 2›Aangara Chicken Tikka Recipe

Aangara Chicken Tikka Recipe

Inspired by AANGARA INDIAN CUISINE 2
Time3h
Serves4

Make Aangara Chicken Tikka Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Chicken & Marinade

For Basting & Finishing

Optional Serving Accompaniments

Method

Chicken & Marinade

  1. 1

    Prepare the chicken

    Trim excess fat from the chicken thighs and cut into 1.5-inch (3–4 cm) cubes. Pat dry with paper towels so the marinade will adhere.

  2. 2

    Make the marinade

    In a bowl combine 3 tbs plain yogurt, 1 tbs lemon juice, 1 tsp ginger paste and 1 tsp garlic paste. Add 1 tsp Kashmiri red chili powder, 1 tsp ground coriander, 0.5 tsp ground cumin, 0.5 tsp garam masala, 0.25 tsp turmeric and 1 tsp salt. Stir in 1 tbs neutral oil. If you want the classic deep color, add 1 drop red food coloring and mix until smooth.

  3. 3

    Marinate

    Add the chicken pieces to the marinade, toss to coat evenly, pressing marinade onto the surface. Cover and refrigerate at least 2 hours, ideally 6–8 hours or overnight for best flavor and tenderness.

Cooking & Basting

  1. 4

    Preheat

    If using an oven, preheat to 450°F (230°C) and set a rack in the middle or upper-middle position. If using a grill, preheat to medium-high heat and oil the grates. If using a heavy skillet or grill pan, preheat it until very hot.

  2. 5

    Thread or arrange

    If using skewers, thread 3–4 pieces per skewer leaving small gaps for even heat. If roasting directly on a rack or tray, arrange pieces in a single layer on a parchment-lined tray or on an oiled wire rack so air circulates.

  3. 6

    Cook

    Place skewers or tray in the oven or on the grill. Cook 12–15 minutes, turning once halfway through, until the outside is charred at the edges and the internal temperature reaches 165°F (74°C). In a hot skillet, cook 3–4 minutes per side until nicely charred and cooked through.

  4. 7

    Baste

    Melt 1 tbs butter. In the last 2 minutes of cooking, brush the melted butter over the chicken to glaze and add shine. Return to heat briefly to set the glaze.

Finishing & Serving

  1. 8

    Rest

    Remove the chicken from heat and let rest 3–4 minutes to allow juices to redistribute.

  2. 9

    Garnish and serve

    Transfer to a serving platter. Sprinkle with 2 tbs chopped fresh cilantro and scatter 1/2 cup thinly sliced red onion. Serve with lemon wedges, mint-cilantro chutney and yogurt or raita on the side.

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