Chicken Tikka Recipe
Tender off-bone chicken, "marinated overnight" in natural yoghurt & Kashmiri chillies (D, M)
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Ingredients
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Chicken & Marinade
Finish & Garnish
Method
Chicken & Marinade
Prepare chicken
Trim excess fat from the boneless chicken thighs and cut into 1.5-inch (3–4 cm) pieces. Pat pieces dry with paper towels — slightly drier surface helps the marinade adhere.
Make marinade
In a large mixing bowl combine the natural yogurt, ginger paste, garlic paste, Kashmiri chili powder, ground coriander, ground cumin, garam masala, turmeric, lemon juice, vegetable oil, salt, and black pepper. Whisk until smooth and well blended. If using, add finely chopped green chili and crushed kasoori methi and stir to incorporate.
Marinate chicken
Add the chicken pieces to the marinade, folding gently until every piece is thoroughly coated. Cover the bowl tightly with plastic wrap or transfer to an airtight container. Refrigerate and marinate overnight or at least 8–12 hours for best flavor and tenderizing effect.
Cook & Finish
Bring to room temperature
Remove the marinated chicken from the refrigerator 30–40 minutes before cooking so pieces come closer to room temperature; this ensures even cooking.
Preheat grill or oven
If using a grill: preheat to medium-high (around 200–230°C / 400–450°F). If using an oven: preheat to 220°C (425°F) and position a rack near the top for char. Line a baking tray with foil and place a wire rack on top to allow air circulation and slight charring under the chicken.
Thread or arrange
If grilling or using skewers, thread 4–5 pieces per skewer, leaving a little space between each piece for even heat. For oven method, arrange chicken pieces in a single layer on the wire rack, leaving space between pieces.
Cook chicken
Grill method: place skewers on preheated grill and cook for 10–12 minutes, turning every 3–4 minutes so all sides get charred edges; brush with melted butter midway. Oven method: roast for 12–15 minutes, then switch to broil/grill (top-heat) for 2–4 minutes to get charred edges, brushing with melted butter halfway through.
Check doneness
Chicken is done when internal temperature reaches 74°C (165°F) or when juices run clear and pieces are no longer pink inside. Total cook time will vary by piece size but typically 12–18 minutes.