Tender, Succulent, Juicy chicken tikka is just homemade and the marination is absolutely Lip-Smacking! There is one Secret tip to get a smokey chicken Tikka that makes it even better!
What does chicken Tikka mean?
Chicken Tikka is a “chicken dish” originating in Punjab region in India. This dish is quite popular in India, Pakistan, Bangladesh. It is traditionally small pieces of boneless chicken, marinated with yoghurt and spices and baked perfectly.
Why this recipe works?
Quick-to-make: This chicken Tikka is so quick to make, just marinade and grill.
Pantry-friendly: The ingredients are very simple and handy. Everything is in your pantry or easily available in local Indian grocery store.
Perfectly juicy:Chicken Tikka can’t be easier than this! Basting technique really helps to retain the juiciness in the chicken that grilled perfectly!
Charcoaled: Smokiness takes this recipe to a next level. Also, the technique for getting smokiness is an absolutely easy method to make, no fancy, simple and straightforward.
How to make chicken Tikka in the skillet?
Heat up the skillet, Add some vegetable oil, place the chicken skewers, cook for 5 to 8 mins over medium heat. Flip the skewers, again grill for 5 to 8 mins until you see the charcoal mark appears on top of the chicken.
Tips to make the best chicken Tikka:
Chicken Thigh vs Chicken Breast: Chicken thigh is more juicer than chicken breast. We are going to marinate with lovely spiced yoghurt and marinating to infuse all the flavours before grilling. Since the chicken thighs are so juicer, it takes less marinating time.
However if you would like to use chicken breast, increase the marinating time to 3 hours to overnight to give time for the yoghurt mixture to infuse.The yoghurt tenderises the chicken yielding the juicer chicken tikka.
Marination is key to get Delicious and juicer chicken. The longer you marinade it taste better.
Basting: In the oven, every 10 mins chicken is basted with butter that gives you the juiciest chicken Tikka Ever!
Charcoal– To give chicken more flavours and mild smokiness just from your favourite Restaurant, we charcoal the marinade for good 10 mins, to get smokiness completely infused. You can actually feel the flavours once you taste the chicken Tikka, that really add magic.
Soak the skewers: Soak the skewers in water for 5 to 10 mins to avoid burning in the oven.
why my chicken tikka is dry?
There are a few reasons chicken tikka could turn out dry,
The temperature of your oven might be high, that makes the chicken cook fast which ends up drying.
Not basting- we should bast the chicken with butter/oil or its own marinade juice to avoid drying up.
What to serve with chicken Tikka?
This is best served as an appetizer. Chicken Tikka can be served with coriander chutney or mint chutney with sliced onions and lemon.
It can also be served with naan bread, roti or rice.
How to store Chicken Tikka?
Refrigerator: You can store the chicken tikka marinade for 2 to 3 days in a tight air-lock container.
Freezer: This chicken tikka marinade freezes well for a couple of weeks in air-lock container or freezer friendly zip locks. Just bring down to room temperature /simply thaw the chicken pieces and grill.
How to make step by step chicken Tikka:
To get smokiness flavour to chicken tikka:
Juicy Chicken Tikka is ready to be served.
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Tender, Succulent, Juicy chicken tikka is just homemade and the marination is absolutely Lip-Smacking! There is one secret tip to get a smokey chicken Tikka that makes it even better!
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 1x
- Category: Starter
- Cuisine: Indian
- 500 grams Boneless chicken
- 1 tbs Ginger garlic paste
- 2 tbs chilli powder
- 1 tbs coriender powder
- 1 tsp turmeric powder
- 2 tbs yoghurt
- FOR GRILLING:
- 4 Wooden skewers (soaked in water for 10 mins)
- 1 tbs Butter
- Soak the wooden skewers in water for 10 minutes
- Mix all the ingredients in yoghurt and marinate the chicken for 15 mins or refrigerate them overnight.
- Pre-heat the oven at 180 degree C for 10 minutes before grilling.
- Line the aluminium foil on the baking tray/Grease some butter
- Thread the chicken on the pre-soaked skewers.
- Grill it on the oven at 180 degree C for 15 to 20 mins and keep basting the chicken with butter/ghee every 5 to 10 mins.
- Chicken Tikka is ready!! serve with mint chutney and sliced onions.
Place the baking tray in the top most rack for 5mins, so that chicken pieces will get a smokey flavour