Degchi
Chicken Tikka
Serves 4 · Total 45 min · Prep 20 min · Cook 25 min
Chicken Tikka is skinless, bone-in chicken marinated in yogurt, ginger-garlic, ground spices and a touch of food colour, then grilled or roasted over high heat until the edges char. Traditionally cooked in a clay tandoor, it is a favourite at Pakistani barbecues and weddings, served with sliced onions, lemon wedges and green chutney.
Quick answer: 45 min in total · serves 4 · main ingredients: Chicken, Yogurt, Ginger, Garlic · amounts in metric and US
Ingredients
- 1000 g 2.2 lb Chicken, bone-in, cut into curry-size pieces, skin removed
- 200 g 0.75 cup Yogurt
- 1 tbsp 1 tbsp Ginger, made into a paste
- 1 tbsp 1 tbsp Garlic, made into a paste
- 1 pc 1 pc Lemon, juiced
- 1 tbsp 1 tbsp Red chilli powder
- 0.5 tsp 0.5 tsp Turmeric
- 1 tsp 1 tsp Coriander powder
- 1 tsp 1 tsp Garam masala
- to taste to taste Salt
- 2 tbsp 2 tbsp Cooking oil, for basting
- 0.25 tsp 0.25 tsp Food colour (orange/red), orange or red, optional (Optional)
Steps
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- Wash the chicken, pat it completely dry with paper towels, and cut two or three deep slits in each piece so the marinade can reach the meat.
- Whisk the yogurt with ginger-garlic paste, lemon juice, red chilli powder, turmeric, coriander powder, garam masala, food colour and salt into a smooth marinade.
- Coat the chicken thoroughly with the marinade, cover and refrigerate for at least 3 hours (overnight is better), turning the pieces once.⏱ Marinating · 180 min
- Thread the marinated chicken pieces onto skewers.
- Preheat the oven to 240°C (465°F) with a rack in the upper third, or heat a grill until the coals are ash-grey. If using the oven, set the skewers over a tray to catch drips.
- Cook for 18–20 minutes, turning halfway and brushing with oil, until the edges are charred and a thermometer reads 74°C (165°F) in the thickest piece. Finish for 1–2 minutes under the broiler for extra char.⏱ Grilling · 20 min
- Rest the skewers for a couple of minutes off direct heat before serving.⏱ Resting · 2 min
- Serve hot with sliced onions, lemon wedges and green chutney.
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Frequently asked questions
How long does Chicken Tikka take?
45 minutes in total: about 20 minutes of prep and 25 minutes of cooking.
Is Chicken Tikka hard to make?
Degchi rates it medium. The method has 8 steps, and 3 of them have a timer you can start on this page.
How many people does Chicken Tikka serve?
This recipe serves 4. Use the toggle above the ingredient list to see the amounts in metric or US measures. For more or fewer portions, scale every amount in the same proportion, or use the servings control in the Degchi app.
Is Chicken Tikka halal, vegetarian or eggless?
It is marked halal in our recipe data. It is not vegetarian. It has no egg. It has no beef. Check the labels on any packaged ingredients for your own needs.
What will I probably need to buy for Chicken Tikka?
Everyday staples that Degchi counts as pantry basics: red chilli powder, turmeric, salt, cooking oil. Spice-box items: coriander powder, garam masala. Fresh items you will probably need to buy: chicken, yogurt, ginger, garlic, lemon.
Any tips for making Chicken Tikka?
For deeper flavour, marinate overnight (up to 24 hours) in the fridge instead of just a few hours. If using wooden skewers, soak them in water for 30 minutes first so they don't burn on the grill.
Notes and questions
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This recipe in other languages
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Cooking terms in this recipe: Dahi marinade
