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You are here: Home / Recipes / Appetisers / MURGH TIKKA – CHICKEN TIKKA

MURGH TIKKA – CHICKEN TIKKA

September 5, 2012 By Manu 15 Comments

Chicken Tikka

A little while ago I shared with you the recipe of one of my favourite Indian appetisers: Seekh Kebab and today is the turn of another one of my favourite meat dishes.  Murgh tikka, or chicken tikka is a very common dish at Indian restaurants around the world and it can be served both as an appetiser and a main dish.  It is delicious on its own, but it is also the base for other popular dishes such as Chicken Tikka Masala and Butter Chicken, so wouldn’t it be great to know how to make it at home?  This is a great dish to eat with Hari Chutney and a warm home-made Naan or Garlic Naan!  Enjoy!

 

Recipe adapted from eCurry

Ingredients:
1.1 kg – 2.5 lbs tenderloins or skinless and boneless chicken breasts, cubed into 2.5 cm – 1 inch pieces

Marination:

First marinade:
1 ½ tbsp lemon juice
½ tbsp red chili powder
½ tbsp ginger paste
¼ tbsp garlic paste
1 tbsp onion, grated
Salt

Second marinade:
1 tsp ajwain/carom seeds + 1 tsp ajwain/carom seeds, crushed with a mortar pestle
½ tbsp vegetable oil
30 gms – ¼ cup chickpea flour (besan)
5 tbsp thick plain yogurt
1 ½ tbsp ginger paste
1 ½ tbsp garlic paste
½ tsp turmeric powder
2 tsp red chili powder
1 tsp black pepper, freshly ground
1 pinch saffron + 1 tbsp milk
2 tbsp virgin pure mustard oil
1 tsp garam masala
1 tsp kasuri methi/dried fenugreek leaves (optional)
Red or orange food colour (optional)
Salt

Others:
More vegetable oil to baste
Thinly sliced onions and lemon wedges, to serve
Hari Chutney, to serve
Chaat Masala (optional)

 

Mix all the ingredients of the first marinade in a big bowl, add the cubed chicken and mix well.  Keep it aside for about half an hour.

In the meantime, start preparing the second marinade.

Heat 1 tablespoon of milk and add the saffron to it.  Stir and keep it aside.

Heat the half tablespoon of vegetable oil in a pan. Add the 1 teaspoon of ajwain/carom seeds and the chickpea flour and mix constantly with a wooden spoon at low heat, until it turns a shade darker.  It should smell nutty. Do not worry if it looks like the flour is lumping up, it is okay.  Keep it aside.

In a big mixing bowl, whisk together the yogurt, ginger paste, garlic paste, garam masala, 1 teaspoon of crushed ajwain/carom seeds, kasuri methi, turmeric, black pepper, red chili powder, salt and the food color (if you are using it).  Put the chicken pieces into this marinade, add the saffron milk and the toasted chickpea flour and mix well.  Add the mustard oil and mix well.  Keep it aside for at least 4 hours to overnight.

When you are ready to cook the chicken, thread the cubes in the skewers.  You can also skip this part, if you are making the tikka to use in other dishes.

Put the skewered chicken on a tray covered with baking paper (or greased) and bake the chicken in a pre-heated oven at 205°C – 215°C (400°F – 420°F) for about 15 minutes or until cooked through.

Make sure to generously baste the chicken skewers with some ghee/oil on both sides and turn them over a couple of times.  To get the charred look and taste, broil the chicken for another 3 to 5 minutes.

NOTE: Do not over cook the chicken or it will become tough and dry.

Chicken Tikka

Serve the chicken tikka hot with sliced red onions, lemon wedges, Hari Chutney and some freshly made Naan or Garlic Naan.  You can sprinkle some Chaat Masala on it too if you like.  Enjoy!

Chicken Tikka
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Chicken Tikka

The recipe for an iconic and delicious Indian dish: Chicken Tikka!
Course Main
Cuisine Indian
Prep Time 12 hours
Cook Time 20 minutes
Total Time 12 hours 20 minutes
Servings 4
Author Recipe adapted from eCurry

Ingredients

  • 1.1 kg – 2.5 lbs tenderloins or skinless and boneless chicken breasts cubed into 2.5 cm – 1 inch pieces

First marinade:

  • 1 ½ tbsp lemon juice
  • ½ tbsp red chili powder
  • ½ tbsp ginger paste
  • ¼ tbsp garlic paste
  • 1 tbsp onion grated
  • Salt

Second marinade:

  • 1 tsp ajwain/carom seeds + 1 tsp ajwain/carom seeds crushed with a mortar pestle
  • ½ tbsp vegetable oil
  • 30 gms – ¼ cup chickpea flour besan
  • 5 tbsp thick plain yogurt
  • 1 ½ tbsp ginger paste
  • 1 ½ tbsp garlic paste
  • ½ tsp turmeric powder
  • 2 tsp red chili powder
  • 1 tsp black pepper freshly ground
  • 1 pinch saffron + 1 tbsp milk
  • 2 tbsp virgin pure mustard oil
  • 1 tsp garam masala
  • 1 tsp kasuri methi/dried fenugreek leaves optional
  • Red or orange food colour optional
  • Salt

Others:

  • More vegetable oil to baste
  • Thinly sliced onions and lemon wedges to serve
  • Hari Chutney to serve
  • Chaat Masala optional

Instructions

  1. Mix all the ingredients of the first marinade in a big bowl, add the cubed chicken and mix well. Keep it aside for about half an hour.
  2. In the meantime, start preparing the second marinade.
  3. Heat 1 tablespoon of milk and add the saffron to it. Stir and keep it aside.
  4. Heat the half tablespoon of vegetable oil in a pan. Add the 1 teaspoon of ajwain/carom seeds and the chickpea flour and mix constantly with a wooden spoon at low heat, until it turns a shade darker. It should smell nutty. Do not worry if it looks like the flour is lumping up, it is okay. Keep it aside.
  5. In a big mixing bowl, whisk together the yogurt, ginger paste, garlic paste, garam masala, 1 teaspoon of crushed ajwain/carom seeds, kasuri methi, turmeric, black pepper, red chili powder, salt and the food color (if you are using it). Put the chicken pieces into this marinade, add the saffron milk and the toasted chickpea flour and mix well. Add the mustard oil and mix well. Keep it aside for at least 4 hours to overnight.
  6. When you are ready to cook the chicken, thread the cubes in the skewers. You can also skip this part, if you are making the tikka to use in other dishes.
  7. Put the skewered chicken on a tray covered with baking paper (or greased) and bake the chicken in a pre-heated oven at 205°C – 215°C (400°F – 420°F) for about 15 minutes or until cooked through.
  8. Make sure to generously baste the chicken skewers with some ghee/oil on both sides and turn them over a couple of times. To get the charred look and taste, broil the chicken for another 3 to 5 minutes.
  9. Serve the chicken tikka hot with sliced red onions, lemon wedges, Hari Chutney and some freshly made Naan or Garlic Naan. You can sprinkle some Chaat Masala on it too if you like.

Recipe Notes

Do not over cook the chicken or it will become tough and dry.

Chicken Tikka

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Related Posts:

  • CHICKEN TIKKA MASALA
  • ROAST BRINED CHICKEN
  • One Pot Chicken and Lemon Rice
  • Chicken with Black Olive Tapenade
  • Sticky Chinese 5 Spice Wings

Filed Under: Appetisers, Baking, Indian, Mains, Meat Tagged With: appetiser, baked, baking, chicken, grill, India, Indian, main dish, meat, poultry, tandoori

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Comments

  1. Suzanne Perazzini says

    September 6, 2012 at 2:42 pm

    Despite the long list of ingredients, this doesn’t look too hard. It could be worth trying. I will pass this one to my husband – he’s the curry maker so it falls into his camp.

    Reply
  2. indugetscooking says

    September 6, 2012 at 2:43 pm

    Looks so succulent!

    Reply
  3. Michelle @Amourbeurre says

    September 7, 2012 at 10:14 am

    Have to try this! Thanks for the recipe.

    Reply
  4. mjskit says

    September 7, 2012 at 2:21 pm

    Fabulous looking chicken! Love, love, love the seasoning!

    Reply
  5. poorna says

    October 14, 2012 at 5:21 pm

    Oh what a wonderfully easy recipe! And I actually have all the ingredients at home!!

    Reply
  6. Your Image is used says

    November 22, 2013 at 6:31 am

    https://www.facebook.com/photo.php?fbid=725030394191101&set=a.269783889715756.78399.252317124795766&type=1&theater

    Your image is used on the site above.

    Reply
    • Manu says

      November 22, 2013 at 9:44 am

      Thank you so much for letting me know! Manu

      Reply
  7. PreethiMagesh says

    December 13, 2013 at 1:43 pm

    Mouth watering!!!

    Reply
  8. sameen khan says

    December 24, 2013 at 4:18 pm

    Vry esy recipe .my husband like this one

    Reply
  9. Paromita says

    October 28, 2014 at 2:14 am

    I was looking for a crowd pleaser chicken kebab recipe. Found yours and I must say, it is one of the best!! I made this for 30 people. I had over 10 lbs of boneless and skinless chicken breasts and thighs. All of it is gone! I am storing this recipe as my favorites. Will surely make it many more time. Thanks for sharing.

    Reply
  10. Imran says

    August 6, 2015 at 10:34 pm

    Definitely going to try your recipie and thank you for sharing. I could tell it will be awesome.

    Two additions I might do and want your feedback
    1) brine the chicken breast.
    2) keep chicken in white vinegar for 20 mins post brining

    Reply
    • Manu says

      August 7, 2015 at 8:04 am

      Hi Imran
      You can definitely brine the chicken breast… it will make it moist and delicious! Go for it!
      I would not keep it in vinegar though as I am afraid it would interfere with the flavour in the end. 🙂
      Let me know how it goes!

      Reply
  11. Alonna says

    February 14, 2019 at 9:53 am

    This looks like a great recipe! Question: what is the purpose of gram flour in your marinade?

    Thanks!

    Reply
    • Manu says

      February 15, 2019 at 8:04 am

      The gram flour is used to thicken the marinade. It also adds a little nutty flavour to the chicken and it’s a great gluten-free option. 🙂

      Reply

Trackbacks

  1. Chicken Tikka Masala says:
    September 25, 2012 at 8:23 am

    […] it requires.  The key is to have some chicken tikka at home.  I usually make a little extra of my chicken tikka so that, the next day, I can make chicken tikka masala with it… clever eh?  It is a rather mild […]

    Reply

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Hi! I am Manu, the author of Manu's Menu. I was born and brought up in Italy and my blog can show you how to create authentic Italian food in your own home! Read More…

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