Chicken Tikka
Juicy, spicy, and beautifully charred — Chicken Tikka is a Pakistani BBQ classic made from marinated chicken pieces cooked over flame or in the oven.
Prep Time 15 minutes mins
Cook Time 20 minutes mins
Marination Time 2 hours hrs
Total Time 2 hours hrs 35 minutes mins
Course BBQ & Grilled
Cuisine Pakistani
Servings 4 people
Calories 390 kcal
- 500 grams boneless chicken (thigh or breast, cut into medium chunks)
- 1/2 cup thick yoghurt
- 1 tbsp lemon juice
- 1 tbsp garlic paste
- 1 tbsp ginger paste
- 1 tsp red chilli powder
- 1 tsp Kashmiri chilli powder (for colour)
- 1 tsp paprika (optional, for extra colour)
- 1/2 tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1/2 tsp garam masala
- 1 tbsp oil or melted butter
- Salt to taste
Step 1: Marinate the chicken
In a bowl, mix yoghurt, lemon juice, garlic, ginger, and all the spices.
Add chicken pieces and coat well. Cover and marinate for at least 2 hours (overnight is even better).
Option 2 – Oven:
Preheat oven to 200°C (fan 180°C).
Place chicken on a lined tray or skewer rack. Bake for 15–18 minutes, then broil for 2–3 minutes for a charred finish.
Step 3: Serve
Brush with butter or ghee if desired.
Serve hot with mint chutney, lemon wedges, and naan.
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Chicken thigh gives juicier results than breast.
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Use Kashmiri red chilli or paprika for colour without extra heat.
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Add a piece of burning charcoal in a bowl with the cooked chicken and cover for 1 minute for a smoky restaurant-style finish.
Q: Can I use bone-in chicken?
Yes, just increase cooking time slightly. Tikka legs and thighs work great.
Q: What if I don’t have an oven or BBQ?
You can easily pan-fry the tikka in a non-stick pan or even cook it on a tawa.
Q: Is Chicken Tikka very spicy?
It’s medium by default. Adjust chilli to taste. The yoghurt balances the heat well.
Q: How can I use leftovers?
Leftover tikka is amazing in wraps, on pizza, or shredded into pasta or biryani.