Chicken Tikka

Chicken Tikka (15)

Chicken Tikka

  • Servings: 6-8
  • Difficulty: Average
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A succulent and boneless kabab, the most popular after the infamous Tandoori chicken. Perfect as an appetizer or cocktail snack. I used chicken thighs and cut each thigh into two pieces.


  • 1 Kg. Chicken legs or thighs
  • Butter for basting


  • 1/2 cup yoghurt
  • 6 tbsp. ginger garlic paste
  • ½ tsp white pepper powder
  • ½ tsp. cumin powder
  • 1 tsp. mace-nutmeg-green cardamom powder
  • ½ to 1 tsp. red chillie powder (to taste)
  • ½ tsp turmeric powder
  • 4 tbsp. lemon juice
  • 2 tbsp. gramflour
  • Salt
  • 2 to 5 tbsp. oil (optional)
  1. Clean, remove skin and debone chicken.
  2. Cut each leg/thigh into 2 to 4 pieces.
  3. Whisk yoghurt in a large bowl, add the remaining ingredients and mix well.
  4. Rub the chicken pieces with this mixture.
  5. Keep aside for 3 hours.
  6. Pre-heat oven to 350 deg F
  7. Skewer the marinated tikka at least an inch apart.
  8. Keep a try underneath to collect the drippings.
  9. Roast in a moderately hot tandoor for about 6-7 minutes, on each side, basting at least once.
  10. In a charcoal grill, for about the same time, basting once.
  11. In a pre-heated oven, roast the tikka for 8-10 minutes each side, basting at least twice, till brown and surface gets glossy (oily)


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