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How to prepare chicken tikka recipee

How to prepare chicken tikka recipee

Chicken tikka is a popular Indian dish made with marinated and grilled chicken pieces. Here’s a simple recipe to prepare chicken tikka:


  • 500 grams boneless chicken (cut into bite-sized pieces)
  • 1 cup plain yogurt
  • 2 tablespoons lemon juice
  • 2 tablespoons ginger-garlic paste
  • 1 tablespoon paprika or Kashmiri red chili powder
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 teaspoon turmeric powder
  • 1 teaspoon garam masala
  • Salt to taste
  • 2 tablespoons vegetable oil or melted butter
  • Skewers (if using wooden skewers, soak them in water for 30 minutes to prevent burning)


  1. In a large bowl, combine the plain yogurt, lemon juice, ginger-garlic paste, paprika or red chili powder, ground cumin, ground coriander, turmeric powder, garam masala, and salt. Mix well to form a smooth marinade.
  2. Add the chicken pieces to the marinade, ensuring they are well coated. Cover the bowl and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to develop.
  3. Preheat your grill to medium-high heat. If you’re using an oven, preheat it to the highest broil setting.
  4. Thread the marinated chicken pieces onto skewers, leaving a little space between each piece.
  5. Brush the grill grates with vegetable oil to prevent sticking. Place the chicken skewers on the grill and cook for 8-10 minutes, turning occasionally, until the chicken is cooked through and slightly charred on the edges. If using an oven, place the skewers on a baking sheet lined with aluminum foil and broil for 10-12 minutes, turning once halfway through cooking.
  6. Once the chicken is cooked, remove the skewers from the grill or oven. Brush the chicken tikka with melted butter or vegetable oil for added flavor and shine.
  7. Serve the chicken tikka hot, garnished with freshly chopped cilantro and lemon wedges. You can enjoy it as an appetizer or as a main course with naan bread, rice, or your favorite side dishes.

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