Grilled Chicken Tikka Recipe

Serves: 4-6 people
Prep Time: 20 minutes (plus 4-8 hours marinating time)
Cook Time: 15 minutes
Total Time: 4+ hours

Ingredients

For the Chicken

• 2 pounds boneless, skinless chicken breasts or thighs, cut into 1.5-inch cubes
• 1 teaspoon salt (for initial seasoning)

For the Marinade

• 1 cup plain Greek yogurt (full-fat preferred)
• 2 tablespoons fresh lemon juice
• 2 tablespoons ginger-garlic paste (or 1 tbsp each minced ginger and garlic)
• 2 teaspoons garam masala
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon turmeric
• 1/2 teaspoon cayenne pepper (adjust to taste)
• 1/2 teaspoon ground fenugreek (kasoori methi), optional but recommended
• 1 teaspoon salt
• 2 tablespoons vegetable oil
• 1 tablespoon tomato paste
• 1/2 teaspoon red food coloring (optional, for traditional color)

For Serving

• Warm naan bread or basmati rice
• Sliced red onions
• Fresh cilantro, chopped
• Mint chutney or yogurt raita
• Lemon wedges
• Pickled onions or cucumber

Equipment Needed

• 8-10 metal skewers or wooden skewers soaked in water for 30 minutes
• Grill or grill pan

Instructions

Preparing the Chicken

1. Cut and season: Cut chicken into uniform 1.5-inch cubes. Season with 1 teaspoon salt and let sit for 10 minutes while you prepare the marinade.

Making the Marinade

1. Combine marinade ingredients: In a large bowl, whisk together Greek yogurt, lemon juice, ginger-garlic paste, garam masala, coriander, cumin, paprika, turmeric, cayenne, fenugreek (if using), salt, oil, tomato paste, and food coloring (if using) until smooth and well combined.
2. Taste and adjust: The marinade should be well-spiced and slightly salty. Adjust spices to your preference.

Marinating the Chicken

1. Add chicken to marinade: Add the seasoned chicken cubes to the marinade and mix thoroughly, ensuring every piece is well coated.
2. Marinate: Cover and refrigerate for at least 4 hours, but preferably 6-8 hours. For best results, marinate overnight. The longer marination develops deeper flavors and more tender chicken.

Preparing for Grilling

1. Remove from fridge: Take chicken out of refrigerator 30 minutes before grilling to come to room temperature.
2. Thread onto skewers: Thread the marinated chicken onto skewers, leaving small spaces between pieces for even cooking. Reserve any excess marinade for basting.

Grilling Instructions

1. Preheat grill: Heat grill to medium-high heat (about 400-450°F). Clean and oil the grates well to prevent sticking.
2. Grill the tikka: Place skewers on the grill and cook for 12-15 minutes total, turning every 3-4 minutes to ensure even cooking on all sides.
3. Baste occasionally: Brush with reserved marinade during cooking for extra flavor and to prevent drying out.
4. Check doneness: Chicken should reach an internal temperature of 165°F (74°C) and have nice char marks. The exterior should be slightly charred while the interior remains juicy.

Alternative Cooking Methods

Oven Method

1. Preheat oven to 450°F (230°C)
2. Line baking sheet with foil and place a wire rack on top
3. Arrange skewers on the rack
4. Bake for 20-25 minutes, turning once halfway through
5. Optional broil: Broil for 2-3 minutes at the end for extra char

Stovetop Method

1. Heat grill pan or cast iron skillet over medium-high heat
2. Cook skewers in batches, turning frequently, for 12-15 minutes total

Serving

1. Rest: Let tikka rest for 2-3 minutes after cooking.
2. Garnish: Remove chicken from skewers if desired and arrange on a platter. Garnish with fresh cilantro, sliced red onions, and lemon wedges.
3. Serve hot: Serve immediately with warm naan, basmati rice, and your choice of chutneys or raita.

Tips for Perfect Chicken Tikka

• Don’t skip the yogurt: The acidity tenderizes the chicken while keeping it moist
• Fresh spices: Use fresh, high-quality spices for the best flavor
• Proper marination time: Minimum 4 hours, but overnight is ideal
• High heat: This creates the characteristic char while keeping interior juicy
• Don’t overcrowd: Leave space between chicken pieces on skewers

Spice Blend Variations

Mild Version

• Reduce cayenne to 1/4 teaspoon
• Add 1 teaspoon honey for subtle sweetness

Extra Spicy

• Increase cayenne to 1 teaspoon
• Add 1/2 teaspoon black pepper

Smoky Version

• Add 1 teaspoon smoked paprika
• Include 1/4 teaspoon ground cloves

Restaurant Style

• Add 1 tablespoon cashew paste for creaminess
• Include orange food coloring along with red

Make-Ahead Tips

• Marinate in advance: Chicken can marinate up to 24 hours
• Prep spices: Mix all dry spices ahead and store in airtight container
• Skewer early: Thread chicken onto skewers up to 4 hours before grilling

Accompaniment Ideas

Traditional Sides

• Basmati rice pilaf
• Warm naan or roti
• Cucumber raita
• Mint chutney
• Pickled onions

Modern Pairings

• Quinoa pilaf
• Grilled vegetables
• Mediterranean salad
• Hummus and pita

Storage and Leftovers

• Refrigerate cooked tikka for up to 3 days
• Reheat gently in oven at 350°F to maintain moisture
• Use in other dishes: Great in salads, wraps, or curry
• Freeze cooked tikka for up to 3 months

Nutritional Benefits

This dish is high in protein and the yogurt marinade adds probiotics and calcium. The variety of spices provides antioxidants and anti-inflammatory compounds, making it both delicious and nutritious.

Troubleshooting

Chicken is dry

• Marinate longer next time
• Don’t overcook – use a meat thermometer
• Baste more frequently during cooking

Not enough flavor

• Increase salt in marinade
• Marinate longer
• Use fresher spices

Marinade won’t stick

• Pat chicken dry before marinating
• Score the surface lightly with a knife