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6 Votes

Chicken Tikka

Chicken Tikka
Chicken Tikka
  • Prep time
  • Cooking time
  • Serves3 Person(s)
  • CategoryNon-Veg
  • Cuisine TypeBarbecue, Homestyle Cooking, Indian, North Indian
  • Good for Lunch , Snacks , Dinner
About this Recipe

If you ever thought making Chicken tikka is going to be a tedious task - you are soo wrong!! Chicken tikka brings back some good old Dhaba memories for me - when Bangalore actually had some decent ones on the outskirts and its highways. Trip to a dhaba was like a mini weekend getaway with friends - for yummy food, some beer priced economically and served in a separate cottage like table for each guest. This is an easy peasy recipe to make this lip smacking chicken starter dish , that will leave your friends and family asking for more. Do give it a try and post your feedback here!!!

Ingredients & Quantity
  • 250gms - Boneless chicken, deskinned
  • 2 tbsp Kashmiri Red Chilli powder
  • 1tsp - Turmeric Powder
  • 2tsp - Kasuri Methi (dry fenugreek leaves)
  • 1/2 tbsp - Coriander powder
  • 1/2 tsp - Garam masala powder
  • 1 tbsp - Ginger garlic paste
  • 3 tbsp Curd
  • Salt to taste
  • Oil for cooking
  • Bell peppers & onions diced - to be placed inbetween pieces while grilling
  • Bamboo skewers soaked in water for 30mins prior to using them
  • Oil for frying
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How to cook?
  1. The trick lies in charring the meat a little bit and not overcooking or burning the outer skin with a minimum 2-3hr marination or best overnight. Ensure the chicken is well cleaned and appropriately de-skinned
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  3. In a bowl add the boneless chicken pieces - make sure the bowl is big enough for mixing all the ingredients
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  5. Add the chilli, coriander ,turmeric powder and ginger garlic paste to the chicken bowl . Stir well to coat the spice mix on to the chicken pieces
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  7. Add curd and stir to coat the pieces again. Add salt as per taste.
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  9. Finally add the Garam masala and Kasuri methi. Cling wrap the bowl and let it marinate in the refrigerator for 2-3hr or best left overnight
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  11. Place the chicken pieces, capsicum and onions in the bamboo skewer.You can apply the left over masala from the marinade liquid onto the bell pepper/onion slices.
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  13. Grease the grill pan with some oil and place the skewers and cook on a medium flame
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  15. Turn the skewers around to ensure that the chicken is thoroughly cooked - you will notice that the meat has begun to char
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  17. Once the chicken is completed cooked - serve it on a plate with some Pudina chutney and lime wedges
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  19. If you have a nice charcoal/electric grill - you can use the same recipe to bbq the chicken. The cooking time may vary though since the heat conditions also vary in a bbq set up.
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