Chicken Tikka is a delicious and flavorful, easy to make Indian dish, where the chicken is first marinated in aromatic spice mixture and then grilled on skewers to perfection. I bet this will be one of the best chicken recipes you will try. This tikka can be prepared on oven, grill or on stovetop.
Course Appetizer, Dinner, Lunch, Side Dish
Cuisine Bangladeshi, Indian, Pakistani
Keyword BBQ Recipes, chicken curry, Chicken Kebab, chicken thighs, chicken tikka marinade, chicken tikka masala, dhaba style, easy paneer recipes, Grill recipes, indian chicken recipes, Indian Recipes, kabab, naan and curry, Paneer Tikka, popular Indian recipes, Restaurant Style, slow cooker chicken tikka, summer bbq recipes, tandoori chicken, tikka chicken, Tikka kebab, Tikka Masala
Prep Time 11minutes
Cook Time 14minutes
Resting time for marination 2hours
Total Time 2hours25minutes
4Chicken Thighs, cut into at least 32 cubes or more.
2Red onions, large cubes
4Tomatoes, large cubes
2Green bell pepper/Capsicum, large cubes
For the Marinade
2 to 4Green chillies, small(check tips)
2 to 4tablespoonSour cream or Yogurt(check tips)
1tablespoonKashmiri red chilli powder(check tips)
1tablespoonLemon juice (optional)
4tablespoonOil for basting/brushing, optional
Grind all ingredients listed under "For the Marinade" into to smooth paste using a blender.
Transfer the above marinade to a bowl, and add chopped chicken thighs and mix well. Let it rest for couple of hours in refrigerator. I keep it overnight as it tastes the best.
Preheat the oven to 500F.
Skewer the marinated chicken and chopped veggies onto the skewers. I have used eight 12-inch skewers. I typically start with onion, followed by green bell pepper, tomato, onion, and chicken. I repeat this four times on each skewer.
Place the prepared skewers onto a 9 by 13 inch pan across the shorter edge. This ensures we have sufficient heat circulation around the skewers, and all the drippings are caught in the pan making for easy cleanup.
Once the oven is preheated, change to broil mode. Brush the surface of the chicken with some oil and transfer it to the ove. Broil on the highest setting available in your oven (approx 4 to 6 inches from the heating element)
The total broil time is about 14 to 16 minutes or till the chicken is cooked through. Flip the skewers half way through the cooking time and quickly brush more oil if required. This ensures the tikkas develop uniform dark spots that is signature of the yummiest tikkas.
Chicken Tikka is now ready. Serve tikkas over a bed or rice or over naan or as a side with drinks and enjoy!
If you do not have an oven, you can prepare chicken tikka on a stovetop. For this heat a nonstick pan on medium heat, and add 2 tablespoon of oil . Once the oil is hot add chicken (in two batches) to the pan and leave it undisturbed for 8 minutes, and then flip and cook for another 6 to 8 minutes.
In the stove top method you can skip adding vegetables, or if you prefer you can saute them in a similar fashion as described above.
Adjust the amount of red chile powder as per your taste.
Depending on the spiciness of the green chilies, vary it in the recipe. Feel free to add jalapenos or even Serrano pepper.
You can also substitute coriander seeds and cumin seeds with ground coriander powder and cumin powder.
Vary all the spices as per your taste.
Yogurt or Sour cream or Buttermilk or Curd tenderizes the meat as a result of which cooked meat is juicier and can be easily pulled part by hand.