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Chicken tikka recipe | How to make chicken

tikka in oven
BY SWASTHI , ON APRIL 29, 2017, 61 COMMENTS,

Chicken tikka recipe Tandoori chicken tikka is one of the most popular chicken starter or appetizer
from Indian Cuisine and is popular across the world. Tikka means a cube or a piece and chicken tikka is
a cube of chicken that is marinated in spiced yogurt mixture called the chicken tikka marinade. Chicken
is left to soak up for few to several hours to tenderize naturally and absorb the avors. Then the chicken
cubes are grilled in tandoor oven or barbecued.
Learn how to make chicken tikka recipe in oven
For a home preparation, making chicken tikka recipe in an oven is convenient, the way I made them
here. If the chicken tikka is made to enjoy as an appetizer, we use gram our / besan and if the tikka is
made to prepare a chicken tikka masala gravy, then gram our should not be used since it alters the
taste of the gravy entirely.

To make chicken tikka recipe, food color is often used which I have not. If you are particular about the
color, I suggest using a good Kashmiri red chili powder or paprika which yields a good vibrant color.

Adding too much of garam masala or spice powder, leaves a bitter taste to the tikkas. So adjust the
quantity slightly to suit the taste. To make the best chicken tikka, always use hung curd or thick curd
that has been drained o well otherwise the tikka doesnt turn out good.

For more Indian Tandoori recipes you can check

Chicken kabab
Tandoori chicken
Tandoori chicken sandwich
Butter chicken
Chicken tikka masala
Tandoori chicken tikka recipe below

Chicken tikka recipe | How to make chicken tikka 4.9 from 16 reviews
recipe in oven
Prep time Cook time Total time
5 mins 30 mins 35 mins

chicken tikka recipe, to yield the world popular grilled Indian

chicken tikka

Author: Swasthi
Recipe type: Appetizer
Cuisine: Indian
Yield / Serves: 3

Ingredients (240 ml cup used)

400 to 500 grams of boneless chicken cubes
1 to 1 tbsp. besan / chickpea flour (optional, refer notes 1)
1 cup regular thick curd or cup of hung curd or greek yogurt (refer the instruction
1, how to make)
Veggies (at room temp, using from the fridge right away makes them soggy)
green bell pepper
red bell pepper or tomatoes (remove the seeds and pulp)
1 large onion cubed
chicken tikka masala marinade (skip, if using readymade tikka masala powder)
to 1 tsp. Kashmiri red chili powder or paprika
tsp. pepper powder
1 tsp. ginger garlic paste
tsp. turmeric
tbsp. kasuri methi / dried fenugreek leaves (crushed)
1 to 2 tbsp. lemon juice (adjust, if your curd is sour, you can skip this)
 tsp biryani masala powder or teaspoon of good garam masala
tsp coriander powder (optional, refer notes 3)
Salt to taste
1 tbsp. oil

How to make the recipe

1. to make the best chicken tikka, we need drained yogurt/ curd or greek yogurt works
fine. If you are using regular yogurt, then add it to a cheese or muslin cloth and then
drain off the excess water. You must have a thick consistency curd. you can also leave
the yogurt to drain off for several hours in the refrigerator, after placing it in a muslin
cloth.
2. Wash and cut chicken fillet to equal sized cubes, remove the moisture from them
using disposable tissues. Or set them side for a while to take away the dripping water.
3. Mix all the ingredients under chicken tikka masala marinade with yogurt, lemon juice,
gram flour. Marinate the chicken for at least an hour. 12 tastes the best. You will have
to refrigerate if marinating for longer than an hour.
4. Soak the wooden skewers for at least 30 mins in water to prevent them from burning.
5. Just before you begin to grill, cube the veggies and marinate in the left over
marination. 5. Put them on to skewers, alternating veggies and chicken.
6. Pre heat the oven to 240 C for at least 15 minutes, bake for 20 to 30 mins or till fully
done. I suggest checking after 20 mins. This depends on the size of your chicken
pieces and how tender it is.

Notes
1.If chicken tikka is made to prepare a chicken tikka masala gravy, then do not use besan
/gram flour.
2.Meat tenderizer is needed if the chicken is not tender, follow the instructions on the
pack for the quantity.
3.Coriander powder is used to bring down the spice levels in garam masala, use it if your
garam masala is pungent or very strong.

how to make chicken tikka recipe in oven with step by

step pictures
1. Add curd, lemon juice, ginger garlic paste and all other spice powders to a plate and mix well.

2. Add oil to the marinade. Oil helps to tenderize the chicken when used along with yogurt or lemon
juice.
3. Add the chicken that is drained completely. Make sure there is no water dripping from the chicken
before you add it to the marinade.
4. Mix everything well. Set this aside for at least an hour to over night in the fridge. If you have meat
tenderizer, you can use it. But that is optional.
5. When you are about to grill them, soak the skewers for 30 minutes in water to prevent burning.
Preheat the oven to 240 C. Set aside the chicken removing excess marinade. To the excess marinade
add the cubed veggies. Toss them to coat the marinade well.
6. Skew them alternately chicken , onion and capsicum. Grill this for about 20 to 30 minutes.
Serve chicken tikka with mint raita.


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Comments

Natcha says

AUGUST 25, 2017 AT 5:50 AM

Hi Swasthi,
I have not been able to get any dried fenugreek leaves near where I live. Do u think it
would be ok to use the seeds instead? Thank you.

Reply

swasthi says

AUGUST 25, 2017 AT 8:31 AM

 Welcome Natcha
Actually there is no substitute for fenugreek leaves, it lends a unique aroma.
However yes you can use 1/4 tsp of seeds powder for every 500 grams as it is
done for some tandoori dishes. The seeds need to be roasted and then nely
powdered.

Reply

Haris says

JUNE 20, 2017 AT 9:10 AM

which oil we use during marination process?

Reply

swasthi says

JUNE 20, 2017 AT 9:38 AM

Mustard oil is best for avor, but you can use any cooking oil

Reply
ruhi says

JUNE 8, 2017 AT 9:19 AM

i jstd wanted to ask if we are making these kabab dishes on induction completely then
how should we fry themits di cult to hav oven in hostels so plzzzz let me how to
make kababs.ty

Reply

swasthi says

JUNE 8, 2017 AT 1:41 PM

Hi Ruhi
Yes you can make these on tawa on the induction stove. Just heat 1 to 2 tbsps of
oil on a tawa. when it is hot place the chicken on the tawa and cook on a medium
to low ame. Flip and fry them. Intially chicken will release lot of water, just
continue to ip and fry until lightly charred. You will have to use a non stick pan
otherwise masala will stick up to the tawa.

Reply

Lalita Ghosh says

APRIL 2, 2017 AT 11:21 PM

This recipe is amazing. The only change I made was to use a combination of mustard
oil and vegetable oil, I also marinated it overnight.

Reply

swasthi says

APRIL 3, 2017 AT 2:40 PM

Thanks for trying Lalita

Glad to know you liked it.
Yes mustard oil adds avor.

Reply

reena says

JANUARY 10, 2017 AT 10:03 AM

Excellent n eazi

Reply
 swasthi says

JANUARY 10, 2017 AT 1:27 PM

Thank you

Reply

reena says

JANUARY 10, 2017 AT 10:02 AM

Perfect rst try thanx

Reply

swasthi says

JANUARY 10, 2017 AT 1:27 PM

Thanks for trying Reena

Reply
Mobin Shaikh says

NOVEMBER 17, 2016 AT 5:37 AM

When I want learn make new dishes I will choose u r website.

I m very Thankful to you and team
THANKING YOU

Reply

swasthi says

NOVEMBER 21, 2016 AT 2:14 PM

Welcome Mobin
Glad to know the recipes are helpful. Thanks for the comment

Reply

Shanthamurugan says

OCTOBER 12, 2016 AT 12:33 PM

Followed your receipe step by step. Came very well. Thanks.

Reply
 swasthi says

OCTOBER 14, 2016 AT 11:59 PM

Welcome Shantha
Thanks for feedback

Reply

Anonymous says

SEPTEMBER 16, 2016 AT 10:34 PM

All your recipes are easy to follow and always delicious,

Can we see more recipes for healthy Indian greens and South Indian greens . See
several varieties at the store.

Reply

swasthi says

SEPTEMBER 18, 2016 AT 10:50 AM

Thank you. There are lot of healthy recipes made with greens on the blog. You can
check these
Palak paratha
 Palak chole
Palak paneer
Palak paratha rolls
Palak rice
Palak pakoda
If you like to know the recipe of any particular leafy greens then you can let me
know. I would suggest you something. Thank you

Reply

Selverani Naidoo says

SEPTEMBER 11, 2016 AT 4:44 PM

Tasty great & easy to follow.

Thank you SWASTHI?

Reply

swasthi says

SEPTEMBER 14, 2016 AT 8:20 AM

Welcome Selverani
Thanks for the feedback
 Reply

Babu says

JULY 26, 2016 AT 6:50 PM

This is the most easy way to learn. Very simple to make and very testy to eat. You work
a lot to make it easier to learn . Thank you very much.

Reply

swasthi says

JULY 28, 2016 AT 2:00 AM

Welcome Babu
Glad to know you liked it.

Reply

Babu says
JULY 26, 2016 AT 6:40 PM

This is the most easy way to learn. Very simple to make and very testy to eat

Reply

swasthi says

JULY 28, 2016 AT 2:00 AM

Thank you

Reply

Nikita says

JUNE 30, 2016 AT 5:47 PM

How many table spoons of tikka masala is needed if I use ready made masala?

Reply

swasthi says

JULY 1, 2016 AT 1:50 AM

 You have to use as mentioned on the pack. How much to use depends on the
brand used

Reply

Sowmi says

FEBRUARY 11, 2016 AT 2:30 PM

Completely awesome work swasthi.I can understand how much e ort you would
have put in it.step by step clicks are really helpfulit is a one stop for all chicken
recipes

Reply

swasthi says

FEBRUARY 12, 2016 AT 4:53 AM

Hi Sowmi,
Thanks a lot for the compliments. Yes it takes lot of time and have to be patient
enough.
Thanks again. Have a nice day

Reply
Azima says

DECEMBER 24, 2015 AT 10:02 AM

Hi very nice method to teach recipes. Thanks a lot!

Reply

asmita says

DECEMBER 24, 2015 AT 2:09 AM

Hi swasthi,

Whats the di erence between malai chakka( used to make shrikhand) and yogurt? Can
it be used instead of yogurt or curd?
What is the purpose of adding besan?

Reply

swasthi says

DECEMBER 24, 2015 AT 3:33 PM

 Hi Asmita,
chakka is strained yogurt or hung yogurt. Yes you can use it. Besan gives a very
unique avor and taste like in restaurants. It is optional, you can also skip it.

Reply

SMRITI DEY says

NOVEMBER 14, 2015 AT 11:50 AM

I want your recipe book. Thank u for share this recipe

Reply

swasthi says

NOVEMBER 14, 2015 AT 2:24 PM

Welcome Smriti,
I havent made any recipe book yet.
thanks for the feedback

Reply
Amila Wickramarachchi says

AUGUST 6, 2015 AT 12:55 AM

Came across this recipe when I was searching for it.Thanks for sharing and this look so
yummy.And thanks for the idea of using red chili powder or paprika instead of red
coloring.

Reply

swasthi says

AUGUST 6, 2015 AT 1:12 AM

Welcome Amila,
Happy to see you here. Hope you are good. Do share with us how it turned out if
you try. Thank you

Reply

aparba says

MAY 26, 2015 AT 3:04 AM

Chicken tikka came out fab.. Loved and surprised friends and family.thank u
 Reply

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