Chicken Tikka Recipe


  • 250 ml Yoghurt
  • 1 tbsp Garlic Paste
  • 1 tbsp Ginger Paste
  • 1 tbsp Mustard Oil
  • 2 Green Chillies
  • 2 tsp Deghi Mirch
  • Chopped coriander
  • tsp Black Pepper
  • tsp Garam Masala
  • tsp Ground Turmeric
  • 2 tbsp Fresh Lime Juice
  • 3/4 tsp Roasted Cumin Seeds
  • 500 gms Boneless Chicken Breasts, cut into cubes
  • Oil to Taste
  • 1 tsp Salt


  1. Whisk the yoghurt. Puree all the ingredients, except chicken and yogurt, in a blender to make a fine smooth paste.

  2. Put chicken in a large bowl. Add yogurt and spice mixture. Rub the marinade well on the chicken pieces and marinate for at least 2-3 hours in the refrigerator.

  3. Prepare a medium-high (400F to 475F) gas or charcoal grill fire for direct grilling.

  4. Divide chicken among skewers leaving 1 cm space between cubes. Arrange skewers suspended across a grill. Grill chicken about 4 inches from heat, turning regularly, until browned in spots and just cooked through (9 to 12 minutes).

  5. Baste with oil at intervals to retain the juiciness of the chicken.

  6. Remove from fire and serve hot with onion rings, lemon wedges and a fresh green salad of your choice.

Tip: Before roasting a chicken store in the refrigerator for 24 hours for richer flavor.

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