Easy-to-Make Chicken Tikka Recipe | Grill, Eat, Repeat

Chicken Tikka is a popular dish in India and all around the world, known for its flavorful and tender grilled chicken. The origins of Chicken Tikka can be traced back to the Punjab region of India, where it is believed to have originated.

The word "tikka" in Hindi and Urdu means "bits" or "pieces," referring to the small chunks of boneless chicken used in the dish. While the exact origin of Chicken Tikka is debated, it is believed to have emerged during the Mughal era, which lasted from the 16th to the 19th century. The Mughals were known for their rich and diverse culinary traditions, and their influence on the cuisine of the region is significant.

Chicken Tikka is traditionally prepared by marinating chicken pieces in a mixture of yogurt and a variety of spices, such as cumin, coriander, turmeric, ginger, and garlic. The marinated chicken is then skewered and grilled over high heat or in a tandoor, a traditional clay oven.

Try Our Easy-to-Make Chicken Tikka Recipe

Ingredients For Marination:

• 500 gms chicken
• 2 tsp lime juice
• 3 tsp ginger paste
• 3 tsp garlic paste
• Salt to taste
• 1/4 cup of mustard oil
• 1 tbsp roasted cumin powder
• 1 tsp red chillies, roasted and crushed
• 1 cup hung curd
• 1 tsp red chilli powder
• 1 tsp black pepper powder
• 1 tbsp dried fenugreek leaves, crushed

Ingredients For Serving

• Mint leaves, for serving
• Lemon wedges, for serving
• Mint chutney, for serving

Final Process 

• Mix together roasted cumin powder and crushed red chillies. Combine with hung curd, red chilli powder, black pepper powder, and dried fenugreek leaves. Set aside for later use.
• In a bowl, place the chicken and add salt, ginger paste, garlic paste, and lime juice. Mix well and marinate in the refrigerator for 2 hours.
• After 2 hours, add the prepared yogurt marinade to the chicken and mix thoroughly.
• Thread the marinated chicken pieces onto skewers.
• Heat oil in a grill pan and grill the chicken skewers, ensuring they are cooked thoroughly and acquire grill marks.
• Finish by garnishing with mint leaves and sliced onion.
• Serve the hot grilled chicken skewers with mint chutney.