A deliciously succulent chicken curry recipe, chicken tikka is easy to prepare and impossible not to fall head over heels in love with. Succulent chicken pieces coasted a spicy marinade, skewered, and grilled until perfectly cooked. Just divine!
It's perfect for a barbecue during the summer, a weekend party or a tasty midweek meal, plus there are so many amazing sides you can serve with it.
So, are you ready to make the ultimate chicken tikka kebab recipe? Let's get cooking!
Why you'll love this chicken tikka recipe
- It's subtly spiced for a taste bud tingling flavor
- The marinated chicken brings a texture that melts in your mouth
- Homemade chicken tikka tastes amazing!
- Make a big batch and keep the leftovers... this dish tastes even better the next day!
Equipment you'll need for this recipe
There are a few key items that you'll need to make this chicken tikka recipe:
- Skewers – metal skewers are great because they're reusable
- Heavy bottom saucepan – you'll need this or a quality frying pan to roast your spices for the best flavor and fragrance
- Spice grinder – freshly ground spices have a special elevated fragrance that takes this dish to a whole new level
How to make chicken tikka
Assemble the ingredients and get cooking!
Place the yogurt, oil, garlic, ginger and lemon juice in a large mixing bowl.
Give it a good stir.
Add all the dried spices to the mix. Alternatively, use your favorite tikka paste.
Stir until everything comes together.
Add the chicken pieces.
Stir well, ensuring the chicken pieces are completely coated in marinade.
Add the chopped peppers and onions.
Mix well. Preferably leave to marinate overnight.
Skewer the meat and vegetables on sticks.
Grill or barbecue until the meat is fully cooked. Serve with pilau rice, kachumber and raita. Enjoy!
Top Tip
Marinate the chicken in advance for extra flavor and a more succulent texture. Leave to marinate for at least 4 to 5 hours, but preferably overnight.
What to serve with chicken tikka
Naan or Roti
No Indian curry would be complete without the side of naan bread or roti. These delightful fluffy flatbreads not only taste fantastic, but they are also great for sucking up that yummy masala sauce!
Rice
Pair it with basmati rice, jeera rice (cumin rice), or biryani. The spices in the tikka complement the subtle flavors of the rice.
Salad
A fresh side salad of cucumbers, tomatoes, onions, and lemon juice works well. You can also serve it with cucumber raita or a simple yogurt dip to cool the palate.
Chutneys
Mint chutney, tamarind chutney, or a yogurt-based dip enhances the flavors and adds a tangy contrast.
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Grilled Vegetables
Serve with grilled vegetables like bell peppers, zucchini, and onions. They complement the chicken tikka and add variety to the plate.
Variations to this recipe
- Extra Heat: Add a teaspoon of red chilli powder to the dish for a little extra heat. You could also use fresh red or green chilli.
- Air fry: Cook your chicken skewers in an air fryer for a healthier way to cook.
Popular substitutes
- Yogurt: Substitute with Greek yogurt for a thicker marinade or dairy-free yogurt for a vegan option. You can also use buttermilk as an alternative, which adds a tangy flavor.
- Chicken: For a vegetarian version, substitute tofu, paneer, or large mushrooms. You can also use lamb, beef, or shrimp for a different protein option. If you prefer, you can use chicken breast instead of thigh.
- Bell Peppers: Substitute with zucchini, cherry tomatoes, or eggplant. These vegetables hold up well to grilling and add color and flavor.
- Vegetable Oil: Substitute with olive oil, coconut oil, mustard oil or any neutral oil of your choice.
- Ginger Garlic Paste: You can swap garlic and ginger paste this in for the fresh garlic and ginger if you prefer.
- Chaat Masala: You can use this spice mix in place of garam masala. You can even use other spices and powders such as amchoor (dried mango powder) red chili powder, and dried fenugreek.
- Lime Juice: Use this in place of lemon wedges if you prefer.
How to Use Chicken Tikka
- In Wraps or Rolls: Use chicken tikka as a filling for wraps or rolls. Spread chutney on a roti or tortilla, add the chicken tikka, sliced onions, and a bit of yogurt or mayo, then roll it up for a flavorful handheld meal.
- In a Salad: Chop the cooked chicken tikka into bite-sized pieces and toss it with mixed greens, cherry tomatoes, cucumbers, and a lemon vinaigrette or yogurt-based dressing for a hearty salad.
- As an Appetizer: Serve the chicken tikka on skewers as a party appetizer. Pair it with dipping sauces like mint chutney, tamarind chutney, or a spicy yogurt dip.
- In Curries: Incorporate the grilled chicken tikka into a curry sauce, such as a tomato-based masala, to create Chicken Tikka Masala. Serve with rice or naan for a complete meal.
- In Sandwiches or Burgers: Add chicken tikka to a sandwich or burger, along with lettuce, tomatoes, onions, and a dollop of raita or mayo for a spicy twist on a classic.
- Pizza Topping: Use chicken tikka as a topping for homemade pizza. Add it to a pizza base along with cheese, onions, and bell peppers, then bake until the crust is golden and the cheese is melted.
Top tip
To get maximum amount of flavour out of your dried and ground spices, you should always roast them first. It really makes a difference and takes your dish to the next level. Here's how to roast your spices the right way.
What is chicken tikka?
Chicken Tikka, also known as Murgh Tikka, has become a well-known dish all over the world, not least in Britain.
It's traditionally made from small chunks of boneless chicken that are marinated before being baked using skewers over a grill or over charcoal after marinating in Indian spices and other ingredients.
Where did chicken tikka originate?
Punjab province
Some say it is the Punjab province of India; some say it comes from an Indian restaurant in Glasgow! To this day, it's still debated where the recipe actually comes from. Whichever story is true, it is certainly a fantastic dish that brings warmth.
Tandoor ovens
The traditional dish comprises chunks of chicken, which are marinated in spices and yogurt overnight and then roasted in an Indian "tandoor" oven. Chicken tikka is believed to date back to the days when tandoor ovens first appeared 5,000 years ago.
Mughal dynasty
Emperor Babur of the Mughal dynasty ordered his servants to pick the bones out of the chicken. This technique inspired the term tikka and has been a part of Asian culture ever since.
What's the best cut of chicken for this recipe?
This recipe calls for chicken thighs, although you can also use chicken breasts if you prefer.
How do you cook chicken tikka?
There are two ways to cook chicken tikka. It can either be grilled on the barbecue or placed under the outdoor grill pan and finished in the preheated oven. Either way, it needs to be basted for that juicy appearance.
Is chicken tikka spicy?
No, it's only got a mild heat to it.
What's the difference between chicken tikka and chicken tikka masala?
Tikka masala contains more masala sauce and spices.
What's the difference between chicken tikka and tandoori chicken tikka?
Chicken tikka is a dish that features marinated chicken on a skewer. On the other hand, tandoori chicken tikka can be a whole chicken or big chicken pieces, skewered and cooked in a tandoori marinade in a special clay pot known as a tandoor.
What makes it a tikka?
What gives the dish its distinct Indian flavors is the masala spice mix. Ground cumin, ground coriander, ground turmeric, and chili powder are the basic ingredients. However, you can vary the mixture in many ways. What's more, chicken tikka is not the only dish you can use the masala mix in. For instance, check out my masala grilled aubergine recipe.
What's the best rice to serve with chicken tikka?
The number one side of your chicken tikka is, of course, rice. Almost every type of Indian curry is served with a side of rice. The most common type of Indian cuisine is basmati, an aromatic, long-grained rice that is widely grown in India.
If you can't get hold of basmati rice, you can use jasmine rice instead. Cook the rice with a few pods of green cardamom and a cinnamon stick for a fragrant rice that pairs well with chicken tikka.
What's the best naan to serve with chicken tikka?
There are different varieties. Garlic naan is a popular choice. I love peshwari naan, which is a bit sweeter and complements the spices, bringing balance to the dish.
Check out my peshwari naan recipe, or serve chicken tikka roti or paratha, brushed with butter or ghee for added richness.
What's a good topping for chicken tikka?
To finish off the dish, I enjoy topping it with some freshly chopped herbs. Coriander leaves are great, but a little sprinkle of freshly chopped parsley will also do the trick. You can also consider adding some finely sliced red onion for a bit of texture and freshness or roasted chickpeas for a bit of crunch.
How do you store chicken tikka?
Refrigeration
- Cooked Chicken Tikka: Store in an airtight container in the refrigerator for up to 3-4 days.
- Marinated Uncooked Chicken: Refrigerate for up to 24 hours in a sealed container.
Freezing
- Cooked Chicken Tikka: Cool completely, then freeze in an airtight container or freezer bag for up to 2-3 months.
- Marinated Uncooked Chicken: Freeze in a freezer-safe container for up to 2 months. Thaw in the refrigerator before cooking.
Reheating
- Microwave: Reheat in short intervals until warmed through.
- Oven: Heat at 350°F (175°C) for 10-15 minutes, covered with foil.
- Stovetop: Reheat in a pan over medium heat with a splash of water or stock.
More chicken curry recipes
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Print📖 Recipe
Chicken Tikka
- Total Time: 2 hours 30 minutes
- Yield: 5 servings 1x
- Diet: Gluten Free
Description
Chicken Tikka, also known as Murgh Masala, is a classic Indian dish that almost always features as a starter in British Indian restaurant menus.
Ingredients
- 1 cup plain yogurt
- 2 tablespoons lemon juice
- 2 tablespoons vegetable oil
- 4 garlic cloves, minced
- 1.5 inches fresh ginger, minced
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon turmeric powder
- 1 teaspoon paprika
- 1 teaspoon garam masala
- ½ teaspoon ground fenugreek (optional)
- ½ teaspoon cayenne pepper
- 1 teaspoon salt
- ¼ cup fresh cilantro, finely chopped (optional)
- 2.2lbs skinless, boneless chicken thighs
- 3 medium-sized bell peppers (about 400g), cut into bite-sized pieces
- 2 large red onions, cut into bite-sized pieces
Instructions
- In a large mixing bowl, whisk together the plain yogurt, lemon juice, and vegetable oil until smooth.
- Stir in the garlic, ginger, ground cumin, ground coriander, turmeric powder, paprika, garam masala, ground fenugreek (if using), cayenne pepper, and salt. Mix until all the ingredients are thoroughly combined, forming a smooth marinade.
- If using fresh cilantro, fold it into the marinade for an extra layer of fresh, herbal flavor.
- Add the chicken pieces, bell peppers, and red onion pieces to the marinade. Ensure that everything is evenly coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to penetrate.
- If using wooden skewers, soak them in water for at least 30 minutes to prevent them from burning during cooking. Once the chicken and vegetables are marinated, thread the chicken pieces onto the soaked skewers, alternating with pieces of bell pepper and red onion.
- You can cook the skewers on the BBQ of in the oven.
- Grilling on a Barbecue: Preheat the barbecue to medium-high heat. Place the skewers on the grill and cook for 10-15 minutes, turning occasionally, until the chicken is fully cooked and slightly charred on the edges.
- Grilling in the Oven: Preheat the oven to 400°F (200°C) and set the oven to grill/broil mode. Place the skewers on a baking sheet lined with foil. Grill for 15-20 minutes, turning the skewers halfway through, until the chicken is fully cooked and slightly charred.
Notes
If you’ve made the tikka paste: You can substitute the dry spices (ground cumin, ground coriander, turmeric powder, paprika, garam masala, ground fenugreek, and cayenne pepper) with 3 tablespoons of the tikka paste. Mix the tikka paste into the yogurt, lemon juice, vegetable oil, garlic, and ginger to create a smooth marinade, then proceed with the recipe as directed. This will give you a richer, more concentrated flavor, as the paste already contains a balanced blend of spices.
- Prep Time: 15 minutes
- Marination Time: 2 hours
- Cook Time: 15 minutes
- Category: Dinner
- Method: Grill
- Cuisine: Indian
Nutrition
- Serving Size:
- Calories: 225
- Sugar: 5.7 g
- Sodium: 554.6 mg
- Fat: 11.6 g
- Saturated Fat: 6.6 g
- Trans Fat: 0 g
- Carbohydrates: 10.6 g
- Fiber: 2.2 g
- Protein: 19.4 g
- Cholesterol: 69 mg
Helen @ family-friends-food.com
Those spices look so good - I'm sure this can easily be made vegetarian! I might try it with paneer or chunks of tofu. Yum!
Elizabeth
Oh my goodness that looks so good! I confess chicken tikka is not something I've ever tried to make at home from scratch. I really ought to remedy that - your recipe sounds amazing!
Emma @ Supper in the Suburbs
Looks like you had a fantastic time in the kitchen, I'm very jealous! Chicken Tikka is also one of my favourites but I've never actually made it at home. Thanks for the recipe!