Chicken Tikka
Chicken tikka is a chicken dish originating in the Punjab region of the Indian Subcontinent made by baking chicken which has been marinated in spices and yoghurt. It should not be confused with Chicken Tikka Masala (of which it is an ingredient). It is traditionally cooked on skewers in a tandoor and is usually boneless. It is tasty when served with yellow rice and a spicy salad.
Ingredients
- 675 g (1.5 lb) skinless and boneless chicken breast, diced into cubes
- 1 tbsp mustard seed oil (see notes)
- 50 ml (2 fl oz) milk
- 150 ml (5 fl oz) natural yoghurt
- 2 tbsp lemon juice
- 1 tbsp tomato paste
- 2 tbsp chopped fresh cilantro (coriander leaves)
- 4 large cloves of garlic, finely chopped
- 1–4 chopped fresh red chillis (depending on strength of the chillis and the desired strength of the marinade)
- 2 tsp paprika
- 2 tsp garam masala
- 1 tsp cumin powder
- ½ tsp turmeric
- 1 tsp salt (use rock salt for best results)
Steps
- Add all ingredients except chicken to non-metallic mixing bowl. Mix well.
- Add chicken. Mix until fully coated.
- Ideally, marinate chicken in refrigerator at least 24 hours. Previously frozen chicken should not be left longer than 24 hours; fresh chicken is best at 48 hours. Skip marinating if desired.
- Place on skewers. Cook in tandoor or ceramic pot oven, or under medium grill 5–8 minutes per side, or barbecue. Cook chicken throughout before serving; it should come apart easily when pressed with side of fork.
- Serve with naan, rice, or use in Chicken Tikka Masala.
Notes from the original
- Mustard seed oil is considered unfit for human consumption in many parts of the world and is therefore not readily available. A poor alternative can be made by crackling 1 tsp of mustard seeds in approximately 2 tbs of very hot vegetable or olive oil. Allow to cool then use in place of mustard seed oil.
- It is possible to make a tikka with almost any meat, the most commonly used other than chicken being lamb and mutton.
- Tikka can be served either as main meal or as an appetiser.
- Powdered or dried ingredients can be substituted for fresh, but at the expense of taste.
- Some people prefer to make tikka with meat on-the-bone for improved flavour.
Source. Adapted from “Cookbook:Chicken Tikka” by Wikibooks contributors, revision of 2026-02-03, licensed under CC BY-SA 4.0.
Changes. Steps rewritten into short commands. Introduction shortened. Wiki formatting removed. This adapted recipe is shared under CC BY-SA 4.0.
Photo. Chicken Tikka with some salad.jpg by Shubhamcr7, CC BY-SA 4.0, via Wikimedia. Resized; otherwise unchanged.