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Chicken tikka recipe
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5 from 3 votes

Chicken Tikka | Bestever Chicken Tikka Recipe

Chicken Tikka is a tender and juicy Indian starter , where boneless chicken pieces are marinated with yogurt and spices and then grilled to perfection.
Course Appetizer, Starters
Cuisine Indian, North Indian
Keyword Bachelor's Cooking, Chicken, Gluten Free, Healthy
Prep Time 10 minutes
Cook Time 25 minutes
Marination TIme 3 hours
Total Time 3 hours 35 minutes
Servings 5 People
Calories 264kcal
Author Muktha H S


  • 500 grams Boneless Chicken
  • ½ Cup Hung Curd
  • 1 teaspoon Ginger Paste
  • 1 teaspoon Garlic Paste
  • 1.5 tablespoon Kasuri Methi / Dried Fenugreek leaves
  • ¼ teaspoon Turmeric Powder
  • ½ teaspoon Red Chilli Powder
  • ½ teaspoon Coriander Powder
  • ½ teaspoon Garam Masala
  • ¼ teaspoon Cumin / Jeera Powder
  • ½ teaspoon Black Pepper Powder
  • 1.5 tablespoon Roasted Besan / Gram Flour
  • ½ tablespoon Mustard Oil
  • ½ tablespoon Butter
  • Lemon Juice: 1 Tbsp
  • Salt to taste

For Dungar :

  • 1 Piece of Charcoal
  • Few drops of mustard oil or ghee

For Assembly :

  • 10-12 skewers
  • 1 cup Onion Cut into cubes
  • 1 cup Capsicum Cut into cubes
  • 1 cup Tomato Cut into cubes


  • Clean chicken , allow water to drain completely and then pat dry it with a kitchen paper towel.
  • In a mixing bowl , add spices, salt , hung curd, ginger, garlic paste, roasted gram flour , mustard oil, lime juice and mix well.
  • Add chicken pieces , mix well in marination and allow to sit in refrigerator for minimum 3 hours or more. You can also keep marination overnight .
  • After 3 hours , add all the cubed vegetables to the chicken marinade , keep it aside for 10 minutes.
  • Now thread chicken and veggies alternatively on skewers.
  • You can either grill in 200 deg Celsius , preheated oven for 18 to 20 minutes. Pause at midway around 10 minutes , and baste butter on tikka and continue to grill for another 8-10 minutes.
  • If making on stove top , in a frying pan , grease ½ teaspoon of mustard oil .
  • Arrange skewers on frying pan and cook on medium heat rotating skewers at equal intervals.
  • Add ½ tablespoon of butter on top of skewers , rotate skewers and continue to cook till done. It took about 22 minutes for me to cook on medium flame. When done turn of the flame.

To infuse smokey flavour :

  • Heat a piece of charcoal until it turns red hot .
  • Place a charcoal piece inside a small bowl , drizzle few drops of oil or ghee over it.
  • Keep charcoal bowl along with chicken tikka and immediately close the lid of frying pan. Let it sit for 5 or more minutes to absorb smokey flavour.

To get charred look :

  • Place chicken skewers directly on high flame and rotate for few seconds until charred spots appear on chicken tikka.
  • Remove , sprinkle some chaat masala and serve with mint chutney , lemon wedges and onion rings.
  • Keep it inside stove top Brush with butter and grill for another 2-3 minutes to get that charred spots
  • Serve hot with Pudina Chutney / Mint Chutney and Onion rings.



  • Skewers – Try to use metal skewers to thread the chicken pieces. They get hot and cook the chicken from inside as well. If using bamboo skewers, soak them in water for 30 minutes before threading the chicken otherwise they will get burned.


Calories: 264kcal