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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.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Marination Time 2 hours
Total Time 2 hours 35 minutes
Course BBQ & Grilled
Cuisine Pakistani
Servings 4 people
Calories 390 kcal

Ingredients
  

  • 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

Instructions
 

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).

Step 2: Cook the chicken

    Option 1 – Grill/BBQ:

    • Skewer the chicken and grill on medium heat, turning every few minutes until cooked and slightly charred.

    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.

    Option 3 – Frying Pan:

    • Heat 1 tbsp oil in a pan. Cook chicken on medium heat, turning occasionally until fully done and lightly crisped.

    Step 3: Serve

    • Brush with butter or ghee if desired.
    • Serve hot with mint chutney, lemon wedges, and naan.

    Notes

    • Chicken thigh gives juicier results than breast.
    • Use Kashmiri red chilli or paprika for colour without extra heat.
    • 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.