Best Chicken Tikka Recipe | Quick, Juicy & Flavorful 2025

Listen, tikka sounds like some fancy restaurant thing right? But it’s not. It’s chicken, yogurt, some spices you probably have at home, and heat. That’s it. Seriously. The reason people think it’s hard is because restaurants make it seem complicated. They’re not.

You’re gonna marinate chicken in yogurt for a bit. Then you throw it on fire. Then it’s done. In like an hour you’ve got something that tastes like you went to culinary school. Your family’s gonna think you’re secretly a chef. You’re not. You just know how to wait and not mess with it while it cooks.

The best part? Once you make it twice, you don’t even think about it anymore. You just do it. And it comes out good every time.

Why People Actually Love Chicken Tikka

Tikka shows up everywhere because people crave it. Like actually crave it. There’s something about that smoky char and the juicy meat that just hits different. When you bite into a piece, you get this outside that’s crispy and caramelized, then inside that’s soft and tender. That contrast is addictive. Plus the yogurt and spices soak into every bite so it’s flavorful all the way through, not just on the surface.

People love it because it’s not fussy. It doesn’t need gravy or sauce. It doesn’t need a ton of sides. Just eat it. It’s filling, it’s satisfying, it tastes like real food. And honestly? It makes you feel full and happy. That’s why it’s at every wedding, every party, every gathering. People want it.

Why This Will Actually Work for You

Here’s the thing—this isn’t some complicated French technique. You’re not gonna mess it up in a way that makes it inedible. The yogurt keeps the chicken forgiving. Even if you overcook it a little, it’s still tender because of the marinade. Even if your heat isn’t perfect, it still tastes good because the spices are balanced. There’s no real way to fail here.

The other thing is, it works with what you probably already have. Yogurt, lemon, spices that exist in Indian cooking. You’re not buying weird specialty ingredients. It’s stuff that’s easy to find at any grocery store or any desi shop. The equipment is stuff you definitely have—a bowl, a knife, an oven or a pan.

Once you make it, you’ll realize it’s actually faster than ordering takeout. Thirty minutes of marinating (which you’re not actively doing anything during), then 10-15 minutes of actual cooking. That’s it. You can watch TV during the marinade. Do whatever. Then cook it while you’re getting plates ready. It’s simple.

And here’s the real reason it’ll work—once you make it once, it becomes something you can always make. Bad day? Make tikka. Dinner guests coming? Make tikka. Want to impress someone? Make tikka. You’ve got a go-to dish that tastes restaurant quality but costs way less. That’s powerful.

Ingredients You’re Gonna Need

The Actual Chicken

• 800g chicken breasts – Just cut them into chunks about 2 inches big. Not tiny pieces, not giant chunks. Medium. That’s it. They cook faster than thighs and they get that nice char without being weird and chewy inside.

The Yogurt Marinade (The Important Part)

• 1 cup yogurt – Full-fat. Thick kind. Greek yogurt is good if you have it. The thin watery stuff doesn’t stick to the chicken as well.
• 3 tablespoons ginger-garlic paste – You can buy the ready-made stuff or blend it yourself. Either works. This is what gives that warm spiced smell.
• 2 tablespoons lemon juice – Fresh. Not the bottled thing from a plastic bottle. The acid is what makes the chicken actually soft instead of tough.
• 1 tablespoon red chili powder – Get the Pakistani or Indian kind from a desi shop if you can. It’s milder than cayenne. It’s heat but it’s also flavor.
• 1 tablespoon paprika – The sweet kind. Gives color and tastes smoky and a tiny bit sweet.
• 1 teaspoon turmeric – Golden color, earthy taste. You need it.
• 1 tablespoon garam masala – This is like the base of everything. It’s got cumin and coriander and cinnamon and other stuff mixed together. Buy it or make it.
• 1 teaspoon cumin powder – Warm flavor. Different from paprika or turmeric. You need all three.
• 1 teaspoon coriander powder – A little sweet, a little citrusy. Works with the cumin.
• 2 green chilies – Slice them. Fresh ones from the produce section. If you don’t like spicy, use less. Simple.
• 2 tablespoons fresh cilantro – Chop it up. Fresh. Not dried.
• 1 tablespoon fresh mint – Same thing. Chop it. Fresh.
• 2 cloves garlic (minced) – On top of the paste. Extra garlic helps.
• 1 tablespoon ginger (minced) – Fresh ginger. Grated works too.
• Salt – Half teaspoon usually. Taste as you go.

For Cooking

• 2 tablespoons oil – Whatever you’ve got. Vegetable oil, coconut oil, even ghee if you’re feeling it.

For Eating

• 1 onion – Slice it into rings. Eat it on the side.
• Lemon wedges – For squeezing on top.
• Fresh cilantro – For putting on top.

How to Actually Make This

Step 1: Cut the Chicken

Take your chicken breasts. Put them on a cutting board. Cut them into chunks. Think about the size of dice or a little bigger. Not super tiny, not huge. Medium. That matters because tiny pieces cook too fast and dry out. Big pieces don’t cook through properly.

Once you’ve got all the chunks cut, throw them in a bowl.

Step 2: Make the Marinade

Get a bowl. Dump in yogurt. Add ginger-garlic paste and mix it in really well. Add lemon juice. Now add all the powders—chili powder, paprika, turmeric, garam masala, cumin, coriander. Mix it all together till it’s smooth and red-orange colored.

Add the sliced green chilies. Add cilantro and mint. Add the minced garlic and minced ginger. Stir it up. Taste it. It should taste good. Spicy, a little tangy, warm from the spices. If it tastes boring, add a bit more salt. If it’s too salty, you waited too long to taste it. Add salt slowly and taste after each time.

Step 3: Marinate the Chicken

Dump your chicken in the marinade. Use your hands or a spoon and coat every single piece. Make sure the red mixture gets everywhere. Every side of every piece.

Now leave it alone. Minimum 30 minutes. But if you’ve got time, leave it for hours. Or overnight in the fridge. The longer it sits, the softer the chicken gets. Overnight is honestly the best. But 30 minutes works if you’re in a hurry.

Step 4: Get Your Heat Ready

You’ve got options. You can use an oven broiler. You can use a grill. You can use a pan on the stove.

Oven: Turn the broiler on. Get it hot. Line a baking tray with foil. Put a rack on it if you have one.

Grill: Turn it on. Get it hot. Medium-high heat. Clean the grates.

Stove: Heat a cast iron pan on the stove. Medium-high heat. Takes a few minutes to get hot.

Step 5: Arrange the Chicken

Skewer it if you want—it looks cool and it’s easier to flip. Or just spread it on the tray. Single layer. Don’t pile it up. Don’t crowd it.

Brush it with a little oil. This helps it brown and keeps it from sticking.

Step 6: Cook It Till It’s Brown and Charred

This is where the flavor happens.

Broiler: Stick it under the broiler on the top rack. Wait 8-10 minutes. You want golden brown with some dark spots on it. Flip halfway if you can. After 10 minutes check if it’s done. Chicken should be white all the way through if you cut into the thickest piece.

Grill: Stick it on the grates. Don’t touch it for 4-5 minutes. You want dark lines and brown spots. Flip it. Cook another 4-5 minutes.

Pan: Put it in the hot pan. Cook 4-5 minutes on one side without moving it. You want a brown crust. Flip and cook another 4-5 minutes.

Total time is usually 10-15 minutes. The chicken’s done when it’s white inside and has brown/dark spots on the outside. Use a thermometer if you want—165 degrees F inside is cooked through.

Step 7: Rest and Eat

Take it off the heat. Wait 5 minutes. Seriously. Just wait. This keeps it juicy.

Put it on a plate. Sliced onion on the side. Squeeze lemon all over it. Cilantro on top. Eat it.

Stuff That Actually Matters

Fresh lemon is not optional. The bottled stuff tastes different and weird. Fresh lemon. That’s it.

Don’t use old spices. If your turmeric or garam masala has been sitting around forever, it tastes musty and gross. Get fresh spices if you’ve had them for years.

Pat the chicken dry. Takes 30 seconds. The yogurt sticks better to dry chicken. Makes a real difference.

Overnight marinating is better than one hour. The chicken gets softer and tastier. If you’ve got time, do it.

Don’t cram the chicken together. Give each piece space. Crowded chicken steams instead of getting brown. That’s not what you want.

Make sure your heat is actually hot. Cold heat just cooks the chicken. Hot heat cooks it and gives it color and flavor. Preheat for a few minutes.

Five minutes of resting is real. It’s not a waste of time. The juice stays inside the chicken instead of running out all over your plate. Try it once and you’ll see the difference.

Fresh herbs at the end matter. The cilantro and lemon right before eating makes it taste fresh instead of just spiced. Don’t skip it.

Best Chicken Tikka Recipe | Quick, Juicy & Flavorful 2025

Make juicy, smoky chicken tikka at home with easy step‑by‑step instructions. Perfectly spiced, flavorful, and ideal for family dinners or weekend BBQs.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Marinating Time 3 hours hrs

Total Time 3 hours hrs 30 minutes mins

Course Appetizer, Main Course

Cuisine Indian, Pakistani

Servings 4 as main course, 6 as appetizer

Calories 280 kcal

Equipment

• Mixing bowl
• Knife
• Cutting board
• baking tray or grill or pan
• foil (optional)
• Thermometer optional
• skewers (optional)

Ingredients

  

Chicken:

• 800 g boneless skinless chicken breasts cut into 2-inch chunks
• 1 cup full-fat yogurt
• 2 tbsp oil for brushing

Marinade:

• 3 tbsp ginger-garlic paste
• 2 tbsp fresh lemon juice
• 1 tbsp red chili powder
• 1 tbsp paprika
• 1 tsp turmeric powder
• 1 tbsp garam masala
• 1 tsp cumin powder
• 1 tsp coriander powder
• 2 green chilies sliced
• 2 tbsp fresh cilantro
• 1 tbsp fresh mint
• 2 cloves garlic minced
• 1 tbsp fresh ginger minced
• salt to taste

Serving:

• 1 onion sliced
• lemon wedges
• fresh cilantro

INSTRUCTIONS

• 1. Cut chicken into medium chunks about 2 inches. Pat dry if possible. Mix yogurt with ginger-garlic paste. Add lemon juice, chili powder, paprika, turmeric, garam masala, cumin powder, coriander powder. Stir till smooth.
• 2. Add green chilies, cilantro, mint, minced garlic, minced ginger. Taste and add salt. Should taste warm, spicy, tangy.
• 3. Add chicken to marinade. Coat every piece. Marinate minimum 30 minutes, ideally overnight in the fridge.
• 4. Preheat oven broiler to 450°F and line a tray with foil, OR heat grill to medium-high, OR heat a cast iron pan on stove to medium-high. Arrange marinated chicken on skewers or tray in single layer.
• 5. Brush lightly with oil. Broiler: cook 8-10 minutes till golden brown, flipping halfway. Grill: cook 4-5 minutes per side till charred. Pan: cook 4-5 minutes per side till golden brown. Chicken is done when internal temp is 165°F or no pink inside.
• 6. Rest 5 minutes. Serve with sliced onion, lemon wedges, and fresh cilantro on top. Eat with rice, naan, or raita.

Notes

• Yogurt is what makes this work. Don’t skip it.
• Fresh lemon juice matters. Bottled doesn’t taste right.
• Overnight marinating is better than rushing it.
• Don’t rest after cooking is dumb advice. Actually rest for 5 minutes. The chicken stays juicy.
• Hot heat is necessary. Make sure it’s actually hot before cooking.
• Use a meat thermometer if you’re worried. 165°F inside is the target.
• Fresh herbs at the end (cilantro and lemon) brighten everything up.
• Tastes better on day two after sitting in the fridge overnight. Reheats well.
• Freezes for up to 3 months. Cool completely first.
• Adjust spice to what you like. More or less chili powder. More or less green chilies.

NUTRITION (Per Serving – 4 servings as main): Calories: 280-320
Protein: 42g
Carbs: 4g
Fat: 12g
Fiber: 0g

Keyword best chicken tikka, chicken tikka recipe, easy chicken tikka, juicy chicken tikka, spicy chicken tikka

What to Eat With It

Tikka by itself is good. But with stuff on the side it’s better.

Rice – Plain rice is perfect. Just rice with a pinch of salt. Nothing fancy.

Naan or roti – Warm bread to wrap around it or eat on the side. Either one works.

Raita – Yogurt mixed with cucumber, mint, cumin, salt. Takes two minutes and tastes amazing. Cools your mouth down from the spices.

Onion salad – Sliced onions with salt, lemon, cilantro. That’s it. Takes like 30 seconds.

Cucumber and tomato – Diced up with salt and lemon juice. Fresh and simple.

You don’t need all of it. Even just tikka with plain rice and some onion on the side is a full meal. But these sides make it feel more like you actually cooked.

Keeping It Fresh

In the fridge: Put leftovers in a container with a lid. Lasts 3-4 days. Actually tastes better on day two. Reheat it in the oven at low heat or in a pan. Don’t microwave it—makes it dry.

Freezing: It freezes fine for like 3 months. Let it cool first. Use a freezer bag or container. Thaw it overnight in the fridge before reheating.

Reheating: Use the oven or a pan. Low heat. Add a little water or oil so it doesn’t dry out. Takes about 10 minutes.

Other Stuff You Should Cook

Seekh Kebab – Ground chicken mixed with onions, cilantro, spices. Shaped on sticks. Grilled. Kind of like tikka but ground meat. Takes 20 minutes.

Malai Tikka – Same as regular tikka but with cream mixed in. Richer. Milder. A little sweet. Still takes 30 minutes.

Paneer Tikka – Same idea but cheese instead of chicken. Gets really charred on the edges. Takes 15 minutes.

Fish Tikka – Same marinade, fish instead of chicken. Cooks faster—like 8-10 minutes. Lighter than chicken.

Tandoori Chicken – Whole chicken or big pieces. Same marinade basically. Takes longer but tastes really good.

Chicken Biryani – Marinated chicken cooked with rice. Takes way longer but it’s a complete meal in one pot.

Chicken Karahi – Chicken in a tomato-based curry with peppers. Takes about 30 minutes. Uses some of the same spices.

Bottom Line

Tikka is one of those things that looks fancy but takes zero skill. You marinate chicken. You cook it hot. That’s it. First time you make it might not be perfect. Second time is better. Third time you’ve got it.

The whole point is that you don’t need fancy restaurant equipment or secret techniques. You just need yogurt, spices, and heat. Everyone’s got that.

Make this once. See how easy it is. Then you’ll make it again. Because once you know how to do it, why would you order it from a restaurant? Your version’s better. Cheaper. Exactly how you like it.

So go buy chicken. Grab yogurt. Dig your spices out. Make this thing. That’s really all there is to it.