Chicken Tikka

Introduction

Chicken Tikka is a marinated and grilled Indian dish that relies on yogurt, spices, and time to develop deep, complex flavor. The marinade—yogurt, garam masala, paprika, cumin, and fresh garlic—penetrates the chicken over 24 to 48 hours, making it tender and intensely seasoned. You’ll grill or barbecue the skewered chicken until it chars lightly and pulls apart easily with a fork.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes (plus 24–48 hours marinating)
• Servings: 4

Ingredients

• 675 g (1.5 lb) skinless and boneless chicken breast, diced into cubes
• 1 tbsp mustard seed oil (see notes)
• 50 ml (2 fl oz) milk
• 150 ml (5 fl oz) natural yoghurt
• 2 tbsp lemon juice
• 1 tbsp tomato paste
• 2 tbsp chopped fresh cilantro (coriander leaves)
• 4 large cloves of garlic, finely chopped
• 1-4 chopped fresh red chillis (depending on strength of the chillis and the desired strength of the marinade)
• 2 tsp paprika
• 2 tsp garam masala
• 1 tsp cumin powder
• ½ tsp turmeric
• 1 tsp salt (use rock salt for best results)

Instructions

1. Add all of the ingredients except the chicken to a non-metallic mixing bowl, and mix well.
2. Add the chicken and mix until fully coated.
3. Ideally, the chicken should now be left in a refrigerator to marinate for at least 24 hours. It may not be safe to leave chicken which has previously been frozen for longer than 24 hours, but fresh chicken should be left to marinate for 48 hours for best results. If you do not wish to leave the chicken to marinate, simply continue to the next step.
4. For best results, place on skewers and cook in a tandoor or ceramic pot oven. The chicken can also be cooked on skewers under a medium grill for 5-8 minutes on each side or barbecued (cooking times depend on the temperature of the barbecue). Always ensure the chicken is cooked throughout before serving. It should come apart easily when pressed down with the side of a fork.
5. Serve with naan, with rice or use in a Chicken Tikka Masala.

Variations

More heat: Add 3–4 fresh red chillis instead of 1–2 to intensify the spice level without changing other flavors.

Yogurt-forward marinade: Increase yogurt to 200 ml and reduce milk to 25 ml for a thicker, more tangy coating that clings better to the chicken.

Coconut milk swap: Replace the milk with coconut milk (50 ml) to add subtle sweetness and richness; this works especially well if you plan to use the cooked tikka in a curry.

Skewer-free cooking: If you don’t have skewers, arrange the marinated chicken pieces on a lined baking tray and cook under a medium-high grill for 6–8 minutes per side, turning once.

Oven baking: Preheat your oven to 200°C (400°F), thread the marinated chicken onto skewers, and bake on a lined tray for 12–15 minutes, turning halfway through, for a gentler cooking method.

Tips for Success

Use fresh chicken if possible: The recipe allows up to 48 hours of marinating for fresh chicken but only 24 hours for previously frozen chicken. This time difference matters—longer marinating builds deeper flavor, so buy fresh when you can.

Don’t skip the non-metallic bowl: The yogurt and lemon juice in the marinade are acidic and react with metal, which can discolor the marinade and affect flavor. Use glass, ceramic, or plastic.

Check doneness with a fork: The recipe tells you exactly when the chicken is ready: it should pull apart easily when pressed with the side of a fork. If it resists, it needs another 1–2 minutes on the grill or under the heat source.

Pat the chicken dry before grilling: If your marinating time is short, the chicken surface may be wet. Blot it gently with paper towels before placing on skewers—this helps it char and cook evenly rather than steam.

Marinate in a covered container: Cover the bowl or transfer the chicken to a sealed bag to prevent the yogurt marinade from drying out and to avoid cross-contamination in the fridge.

Storage and Reheating

Cooked tikka: Place in an airtight container and refrigerate for up to 3 days. It does not freeze well—freezing breaks down the texture and makes the chicken dry.

Reheating: Warm cooked tikka gently on the stovetop over medium heat in a covered skillet with 1–2 tablespoons of water, stirring occasionally, for 3–5 minutes until heated through. Avoid the microwave, which dries it out further.

FAQ

Can I marinate the chicken overnight instead of 24–48 hours?

Yes. Overnight (8–12 hours) will still flavor the chicken, but you’ll miss some of the depth and tenderness that longer marinating develops. If time is short, this is acceptable.

What’s the best way to cook this if I don’t have a grill or barbecue?

A ceramic pot oven (tandoor) is traditional, but an oven grill (broiler) works well—place skewered chicken 10–15 cm from the heating element and cook for 5–8 minutes per side. Check that the thickest pieces are cooked through before serving.

Can I use chicken thighs instead of breast?

Thighs are fattier and stay moister, so they work well. Dice them into the same-sized cubes as breast meat and use the same marinade and cooking times. The result will be more tender and richer.

What should I serve with this?

Naan bread, basmati rice, or cucumber and tomato raita (yogurt salad) are traditional sides. You can also shred the cooked tikka and use it in Chicken Tikka Masala.