Ingredients (Serves 4)
For the chicken
500 g boneless chicken (thighs or breast), cut into bite-sized cubes
First marinade
1 tsp salt
1 tbsp lemon juice
1 tsp ginger-garlic paste
Marinate for 15–20 minutes.
Second marinade
½ cup thick yogurt (Greek yogurt or hung curd)
1 tbsp ginger-garlic paste
1 tbsp Kashmiri red chili powder (for color)
½ tsp hot red chili powder (optional)
1 tsp turmeric
1 tsp coriander powder
1 tsp cumin powder
1 tsp garam masala
1 tsp kasuri methi (crushed)
1 tbsp mustard oil or vegetable oil
1 tsp paprika or a pinch of red food color (optional)
Instructions
Mix all the ingredients for the second marinade.
Add the chicken and coat well.
Cover and refrigerate for at least 2 hours, preferably overnight.
Thread the chicken onto skewers.
Cook using one of these methods:
Oven: Bake at 220°C (425°F) for 20–25 minutes, turning halfway. Broil for 2–3 minutes at the end for slight charring.
Air fryer: Cook at 200°C (390°F) for 12–15 minutes, shaking or turning halfway.
Grill or BBQ: Grill over medium-high heat for 12–15 minutes, turning occasionally until lightly charred and fully cooked.
Pan: Cook on a lightly oiled grill pan over medium-high heat for 10–12 minutes, turning frequently.
Brush with a little melted butter during the last few minutes of cooking for extra flavor.
Serve with
Mint-coriander chutney
Sliced onions
Lemon wedges
Naan, roti, or basmati rice
Tips for the best chicken tikka
Chicken thighs stay juicier than breast meat.
Use hung curd or Greek yogurt to prevent a watery marinade.
Marinating overnight gives the best flavor.
A final brush of butter or ghee makes the tikka taste more like restaurant-style.