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5.0 from 195 votes

Chicken tikka recipe

This chicken tikka kebab is marinated chicken in aromatic spices and yogurt then grilled to perfection so that you get a flavorful and succulent chicken on the skewer. Perfect for light lunch or barbecue menu.

Prep Time
10 mins
Cook Time
10 mins
Additional Time
20 mins
Total Time
1 hr 30 mins
Servings: 4 portions
Calories: 280 kcal
Course: Appetizer , Lunch
Cuisine: Indian , Pakistani

Ingredients

  • 1.5 pounds boneless chicken cut in pieces see the note
  • 2 cloves garlic minced, finely chopped, or grated.
  • ½ inch ginger minced, finely chopped, or grated.
  • 1 teaspoon cumin powder.
  • ¾ teaspoon ground coriander.
  • ¼ teaspoon turmeric powder.
  • 1 teaspoon Kashmiri red chili powder or cayenne pepper powder.
  • ½ teaspoon paprika powder.
  • ½ teaspoon ground black pepper.
  • 1 teaspoon salt.
  • 2 tablespoons natural yogurt.
  • 1-2 tablespoons lemon juice from ½ lemon.
  • 2 tablespoons cooking oil.

Instructions

    Cup of Yum
  1. Put all the ingredients except the chicken in a mixing bowl. Mix it well.
  2. Then put the chicken in the marinade and make sure all pieces are coated well with the spice mixture.
  3. Using a skewer or a fork, pierce all the poultry pieces. This little trick will ensure the meat absorbs the flavor better. So your chicken will be flavorsome and not bland. Especially when you don’t have much time to marinate it.
  4. Ideally, you leave the chicken to marinate at least for a few hours. But I’ve done so many times when I only left the marinade for 20 minutes or so. Just make sure you pierce the meat.
  5. When you’re ready to cook, you can grill your chicken tikka on a griddle pan, an oven grill, or barbecue.
  6. I often use a griddle pan. Just drizzle a teaspoon of cooking oil on your griddle pan, and preheat it to medium heat.
  7. When your pan is ready and hot, put your chicken in it. Leave it to cook at medium heat if you use boneless chicken. And if you use chicken with bones, you may have to cook at low heat so that the meat won’t get burnt before the inside gets cooked fully.
  8. After 6-7 minutes, turn the chicken and cook further on the other side for another 6-7 minutes or until light brown and it’s thoroughly cooked.
  9. To use the oven, preheat the oven to 375°F/ 190°C or at gas mark 5.
  10. Place the chicken skewers on a baking sheet lined with aluminum foil. And cook the chicken for about 20-25 minutes. Make sure you check and turn the chicken halfway through cooking time.
  11. Enjoy your chicken tikka on its own with salad. Or you can have it with pitta bread. And you can even make a chicken tikka sandwich with it.

Notes

  • As mentioned above, you can swap the paprika powder with chili powder if you prefer hot spicy chicken tikka. Or, you can mix with ½ tsp paprika powder and ½ tsp chili powder if you want moderate heat.
  • If you can not get Kashmiri red chili powder, you can substitute it with Indian/ Pakistani red chili powder or cayenne pepper powder.

Nutrition Information

Serving 150grams Calories 280kcal (14%) Carbohydrates 3g (1%) Protein 34g (68%) Fat 14g (22%) Saturated Fat 2g (10%) Polyunsaturated Fat 4g Monounsaturated Fat 7g Trans Fat 0.1g Cholesterol 162mg (54%) Sodium 742mg (31%) Potassium 492mg (14%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 381IU (8%) Vitamin C 3mg (3%) Calcium 49mg (5%) Iron 2mg (11%)

Nutrition Facts

Serving: 4portions

Amount Per Serving

Calories 280

% Daily Value*

Serving 150grams
Calories 280kcal 14%
Carbohydrates 3g 1%
Protein 34g 68%
Fat 14g 22%
Saturated Fat 2g 10%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 7g 35%
Trans Fat 0.1g 5%
Cholesterol 162mg 54%
Sodium 742mg 31%
Potassium 492mg 10%
Fiber 1g 4%
Sugar 1g 2%
Vitamin A 381IU 8%
Vitamin C 3mg 3%
Calcium 49mg 5%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.