Chicken Tikka
Prep Time: 20 min | Cook Time: 15 min | Serves: 4
Ingredients
- 500 g boneless chicken thighs, cut into 2 cm cubes
- 200 g plain yogurt
- 2 Tbsp ginger‑garlic paste
- 1 Tbsp lemon juice
- 1 Tbsp garam masala
- 1 Tbsp ground cumin
- 1 Tbsp paprika (or Kashmiri red chili powder)
- 1 Tbsp turmeric
- 1 Tbsp salt (adjust to taste)
- 2 Tbsp melted butter or oil
- Fresh cilantro for garnish
- Optional: 1 Tbsp roasted cumin powder for extra smokiness
Method
- In a large bowl, whisk together yogurt, ginger‑garlic paste, lemon juice, garam masala, cumin, paprika, turmeric, salt, and melted butter.
- Pour the mixture over the chicken cubes, ensuring every piece is coated. Cover and refrigerate for at least 2 hours (overnight is best for deeper flavour).
- Preheat your grill or grill pan to medium‑high heat. Skewer the marinated chicken pieces (if using wooden skewers, soak them in water for 30 min first).
- Grill the skewers for 5–7 minutes on each side, until the chicken is charred and cooked through. Baste with extra butter or oil during the last minute.
- Remove from heat, let rest for 5 min, then sprinkle with fresh cilantro and a squeeze of lemon.
- Serve hot with naan, rice, or a side of mint yogurt dip.
Pro tip: For an even smokier taste, lightly char the chicken on a charcoal grill before adding the final butter glaze.