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Cooked chicken tikka skewers served with chutney, lemon, and onions.

Chicken Tikka Recipe (Murgh Tikka)

Juicy chicken, a thick spiced marinade, and quick cooking give Chicken Tikka its rich taste and lightly charred finish. Serve it with naan, rice, or a simple chutney on the side.

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 chicken tenderloins OR boneless skinless chicken breasts, cubed into 2.5 cm – 1 inch pieces

First Marinade

  • 1½ tbsp lemon juice
  • ½ tbsp red chilli powder
  • ½ tbsp ginger paste
  • ¼ tbsp garlic paste
  • 1 tbsp grated onion
  • salt

Second Marinade

  • 1 tsp ajwain/carom seeds + 1 tsp ajwain/carom seeds – crushed with a mortar and pestle
  • ½ tbsp vegetable oil
  • 30 g – ¼ cup chickpea flour (besan)
  • 5 tbsp thick plain yoghurt
  • 1½ tbsp ginger paste
  • 1½ tbsp garlic paste
  • ½ tsp turmeric powder
  • 2 tsp red chilli powder
  • 1 tsp freshly ground black pepper
  • 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

  • vegetable oil – for basting
  • thinly sliced onions and lemon wedges – to serve
  • hari chutney – to serve
  • chaat masala – optional

Instructions

First Marinade

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

Second Marinade

  1. Heat 1 tablespoon of milk and add the saffron to it. Stir and set it aside.
  2. Heat the half tablespoon of vegetable oil in a pan. Add the 1 teaspoon of ajwain or carom seeds and the chickpea flour, and mix constantly with a wooden spoon over low heat until it turns a shade darker and smells nutty. Do not worry if the flour looks slightly lumpy; it is completely fine. Set it aside.

  3. In a big mixing bowl, whisk together the yogurt, ginger paste, garlic paste, garam masala, 1 teaspoon of crushed ajwain or carom seeds, kasuri methi, turmeric, black pepper, red chilli powder, salt, and the food colour (if you prefer to use it).

  4. Add the chicken pieces to this marinade, then add the saffron milk and the toasted chickpea flour, and mix well. Add the mustard oil and mix again. Set it aside for at least 4 hours or overnight.
  5. When you are ready to cook the chicken, thread the cubes onto skewers. You can skip this step if you are making the tikka to use in other dishes.
  6. Put the skewered chicken on a tray lined with baking paper or greased and bake in a preheated oven at 205°C to 215°C – 400°F to 420°F for about 15 minutes or until cooked through.
  7. Generously baste the chicken skewers with ghee or oil on both sides and turn them a couple of times. For a charred look and taste, broil the chicken for another 3 to 5 minutes.

  8. Serve the chicken tikka hot with sliced red onions, lemon wedges, Hari Chutney, and freshly made naan or garlic naan. Sprinkle some chaat masala on top if you like.

Recipe Notes

Be careful not to overcook the chicken, as it can quickly become tough and dry.