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Chicken Tikka

Discover Tandoor Bliss: The Irresistible Chicken Tikka Revel

Delight yourselves with chicken tikka – imagine juicy ruby-colored chicken pieces baked in a tandoori with yummy mixture of spices.
It’s not just a food item, it’ a journey through senses, a texture and taste escapade that engages you a bit at every bite.
Fear not, aspiring home chefs! You will be shocked at how easy it is to de-code the mysteries that give your kitchen a “restaurant-like charm”.
We will also share our simple recipe on how to make delicious chicken tikka that your family will be asking for more.
Therefore, wear your apron, turn on the stove, and let’s start a culinary expedition!


How to make homemade Chicken Tikka:

Recipe by PayalCourse: Non-Vegetarian Stater, StaterCuisine: chicken tikka recipe, easy chicken tikka, tandoori chicken tikka, homemade chicken tikka, grilled chicken tikka


Prep time


Cooking time





Take a gastronomic tour with us as we explore the technique of creating mouth-watering Tandoori Chicken Tikka. Heading into the kitchen with me now, following the instructions below we’re going to prepare a culinary masterpiece that will have your mouth watering.


  • For Marination:

  • 1 kg boneless, skinless chicken breasts, cut into bite-sized cubes (approximately 2 inches)

  • 1/2 cup plain yogurt

  • 1 tablespoon lemon juice

  • 1 tablespoon ginger-garlic paste

  • 1 teaspoon turmeric powder

  • 1 teaspoon Kashmiri red chili powder (adjust to your spice preference)

  • 1 teaspoon coriander powder

  • 1/2 teaspoon cumin powder

  • 1/2 teaspoon garam masala

  • 1/4 teaspoon salt

  • 1/4 teaspoon ground black pepper

  • 2 tablespoons vegetable oil (use mustard oil for better test)

  • 1 onion, sliced

  • 1 bell pepper, sliced

  • Optional ingredients:

  • 1/4 cup kasuri methi (dried fenugreek leaves)

  • 1/2 cup fresh cilantro, chopped


  • Marination Magic:
    In a spacious bowl, blend chicken cubes, yogurt, lemon juice, ginger-garlic paste, turmeric, chili powder, coriander powder, cumin powder,
    garam masala, salt, and pepper. Ensure an even coating on all chicken pieces.
    Cover and refrigerate for at least 30 minutes, ideally 2-4 hours, for a richer flavor infusion.
  • Sizzle & Smoke:
    Heat vegetable oil in a pan or grill pan over medium-high heat.
    Add marinated chicken pieces, cook, stirring occasionally until browned and thoroughly cooked (approximately 10-15 minutes).
    Optionally, add sliced onion and bell pepper, cooking for an extra 2-3 minutes until slightly softened.
    Pro tip: For a smoky tandoor effect, briefly sear the chicken in a preheated oven on broil before pan-frying.
  • Final Flourish:
    Sprinkle your hot roast chicken Tikki with Kasuri methi and finely chopped coriander for a zest of aroma and taste.
    Immediately serve it with your preferred dip such as naan bread, roti, or rice.


  • Make the marinade creamy by mixing one to two spoons of heavy cream /cashew paste into it.
  • Avoid overcrowding the pan to ensure a sear, not steam, for more flavorful pieces.
  • A more intense spice infusion is achieved through marination for a longer period of time.
  • Add chili powder as much as you want it hot.
  • Trying out different types of vegetables for example the zucchini, mushroom or pineapple is another option.

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