Sunday, 28 May 2017

Homemade Chicken Tikka


Chicken Tikka is a very popular dish across the world. This is one of my favorite recipes. It is normally served with green chutney and some sliced onion rings. The aromatic flavor and the tender,
juicy taste which comes from yogurt and the mixture of spices makes it so special. The secret behind the taste lies in the marination and resting time after the marination.juicy taste which comes from yogurt and the mixture of spices makes it so special. The secret behind the taste lies in the marination and resting time after the marination.

I'll suggest after marination keep it in the refrigerator for at least 6 to 7 hours or an overnight.The longer it 'll be there the more tender it 'll become. Though color can be used i have used Kashmiri red chili powder and turmeric powder to get this vibrant color. Here I have used regular curd. You can use yogurt too. Here in the second marination, I have used mustard oil, black salt and homemade garam masala which gave it a distinct flavor. Try this recipe the way I did you and your guest will love this.


   300 gm boneless chicken cut in cubes
   1 tbsp lime juice
   1/2 tbsp ginger n garlic paste 
   1 tsp salt
   1 tsp turmeric powder
   1 tsp red chili powder ( optional)
   1 tbsp Kashmiri red chili powder
   1 tsp homemade garam masala powder
   1 tsp cumin powder
   1 tsp coriander powder
   2 tbsp mustard oil
   1/2 cup curd
   2 tbsp cooking oil
   1 tbsp gram flour
   1 tsp carom seed ( ajwain seed )
   1 tsp butter /ghee
   1 tsp black salt
   1 tsp chat masala powder
   1 piece of charcoal


   Here I have followed two types of marination process.

  • For the first marination, add salt, lime juice, ginger n garlic paste, turmeric powder, red chili powder to the chicken. Mix it properly with the help of your hand. Then keep it aside and leave it for 1/2 an hour.
  • For the second marination, heat a pan add a little bit of cooking oil . Then add the carom seeds ( ajwain ) and gram flour. Fry it for 1 to 2 min on low flame till you get the aroma but careful don't burn the gram flour. Turn off the gas and Set it aside. Now take a bowl add curd, Kashmiri red chili powder, garam masala powder, cumin powder, coriander powder, black salt, mustard oil n the gram flour carom seed mixture. Mix it properly till it becomes smooth. Then mix chicken with it and mix it well with the help of the hand.
  • Now cover it and keep it in the fridge for overnight.
  • Heat a nonstick pan. Add ghee/butter n a very little amount of oil. 
  • carefully place one by one chicken pieces over the pan. Cover the lid. Then cook it on a low flame for 7 to 10 min or till it becomes golden brown.
  • Open the lid.  Carefully turn each piece to the other side. Again cover the lid and cook till these become slightly brown in color.
  • Turn off the gas. 
Now for the smokey flavor

Put a small bowl over the chicken.
  • Heat a charcoal over the flame till it becomes red. Then put it in the bowl. Add 1/2 tsp butter/ghee over it. Then immediately cover the lid. Leave it there for 5 to 7 min. 
  • Now the tender, juicy, most flavorful chicken tikka is ready to be served. Sprinkle some chat masala over it. Then serve it with green chutney and some sliced onion rings.

Thanks for reading!

Watch the video to know how exactly I did this.



  1. This looks so delicious!! Thank you for sharing!

  2. I don't know if my acid reflux would allow me to enjoy this but it looks so good!

  3. This sounds a great recipe to try. I think I might have to try it.

  4. Yum....Can't wait to try this. My husband will love this recipe.

  5. Looks like an interesting dish I will give it a go! I will post the results after we try it!

  6. This looks sooo good -- and maybe even straight-forward enough for me to handle! Thanks.

  7. This really looks delicious and makes me want to try out the recipe.

    1. Glad you liked it ! Please to hear this ! Thanks for connecting with me !