Tikka Recipe

Prepare chicken

Trim excess fat from the chicken and cut into 1–1.5 inch bite-sized pieces. Pat dry with paper towels.

Make marinade

In a large bowl, combine 1 cup plain yogurt, 1 tablespoon ginger paste, 1 tablespoon garlic paste, 2 tablespoons lemon juice, 1 tablespoon vegetable oil, 1.5 teaspoons kosher salt, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1 teaspoon garam masala, 1 teaspoon paprika, 1/2 teaspoon turmeric, 1/4 teaspoon cayenne, and (if using) one drop red food coloring. Whisk until smooth and well blended.

Marinate chicken

Add the chicken pieces to the marinade and toss thoroughly to coat every piece. Cover the bowl with plastic wrap or a lid and refrigerate for at least 4 hours, ideally overnight (8–12 hours) to develop flavor. If short on time, marinate for 1 hour.

Preheat and thread

If using wooden skewers, soak them in water for 30 minutes to prevent burning. Preheat your grill to medium-high (about 425°F / 220°C) or preheat an oven broiler. Thread the marinated chicken onto skewers, leaving a little space between pieces for even cooking.

Cook the tikka (grill method)

Brush the grill grates with oil. Grill the skewers over direct heat for 10–12 minutes, turning every 3–4 minutes so all sides get a little char. Chicken is done when internal temperature reaches 165°F (74°C) and juices run clear. Baste lightly with oil or leftover marinade during cooking if desired (discard any unused raw marinade).

Cook the tikka (oven/broiler method)

Arrange skewers on a wire rack set over a rimmed baking sheet. Broil on high, placing skewers about 6 inches from the element, for 8–10 minutes, turning once halfway through, until edges are lightly charred and internal temperature reads 165°F (74°C). For a more roasted finish, roast at 425°F (220°C) for 12–15 minutes, turning once.

Rest

Remove cooked chicken from skewers and let rest for 5 minutes to allow juices to redistribute.

Transfer the rested tikka to a serving platter. Sprinkle chopped cilantro over the top, scatter sliced red onion, and serve with lemon or lime wedges for squeezing just before eating.

Make the sauce by combining 1/2 cup plain yogurt, 2 tablespoons mint leaves, 2 tablespoons cilantro leaves, 1 tablespoon lemon juice, 1/2 teaspoon salt, and half a seeded green chili (if using) in a blender or food processor. Blend until smooth. Taste and adjust salt or lemon. Chill until serving. Serve alongside tikka as a cooling dip.