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Chicken Tikka

Best Chicken Tikka Recipe | Quick, Juicy & Flavorful 2025

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Make juicy, smoky chicken tikka at home with easy step‑by‑step instructions. Perfectly spiced, flavorful, and ideal for family dinners or weekend BBQs.
Course Appetizer, Main Course
Cuisine Indian, Pakistani
Keyword best chicken tikka, chicken tikka recipe, easy chicken tikka, juicy chicken tikka, spicy chicken tikka
Prep Time 15 minutes
Cook Time 15 minutes
Marinating Time 3 hours
Total Time 3 hours 30 minutes
Servings 4 as main course, 6 as appetizer
Calories 280

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