Easy Chicken Tikka Recipe – Homemade Delight

There’s something deeply comforting about the aroma of spices wafting through the kitchen, a reminder of home and cherished moments. For me, Chicken Tikka has always been more than just a dish — it’s a journey back to family gatherings, where the sizzle of marinated chicken on the grill brought us together.

Each bite tells a story of warmth, love, and tradition. And there’s nothing quite like the satisfaction of creating that magic at home.

Today, I’m sharing my cherished recipe for a delicious homemade Chicken Tikka, a recipe that’s sure to fill your kitchen with joy and your heart with comfort.

What Makes Chicken Tikka So Special?

Chicken Tikka holds a special place in Indian cuisine, celebrated for its succulent, spiced chicken pieces marinated in a yoghurt-based mixture. Traditionally cooked in a tandoor (a clay oven), the dish gets its name from the Hindi word ‘tikka,’ meaning bits or pieces. What sets Chicken Tikka apart is its unique blend of spices — a delicate balance of heat, tang, and smokiness that creates a taste sensation.

Unlike other chicken dishes, Chicken Tikka combines the richness of Indian spices with a tender, juicy texture that makes every bite unforgettable.

Essential Ingredients for the Perfect Chicken Tikka

To create a truly authentic and delicious Chicken Tikka, it’s important to use the right combination of ingredients. Here’s a detailed breakdown of what you’ll need:

• 500 grams of Boneless Chicken (Breast or Thighs)
• 1 cup of Thick Plain Yoghurt (Greek Yoghurt Preferred)
• 2 tablespoons of Ginger-Garlic Paste
• 1 tablespoon of Lemon Juice
• 1 tablespoon of Vegetable Oil or Mustard Oil
• 2 teaspoons of Ground Cumin
• 2 teaspoons of Ground Coriander
• 1 teaspoon of Turmeric Powder
• 1 teaspoon of Garam Masala
• 1 teaspoon of Paprika
• 1/2 teaspoon of Chilli Powder
• 1 teaspoon of Salt (or to taste)
• 1/2 teaspoon of Black Pepper
• Fresh Coriander Leaves (for Garnish)
• A Pinch of Red Food Colouring

By using these essential ingredients, you’ll achieve a balanced and authentic Chicken Tikka with the perfect blend of spices and aromas.

Step-by-Step Guide to Preparing Chicken Tikka at Home

1. In a large mixing bowl, whisk together the yoghurt, ginger-garlic paste, lemon juice, and vegetable oil until smooth.

2. Add the cumin, coriander, turmeric, garam masala, paprika, chilli powder, salt, and pepper. Mix thoroughly to create a smooth, thick marinade. The marinade should be a vibrant orange-red colour with a creamy consistency.

3. Taste the marinade and adjust the salt, lemon juice, or chilli powder according to your preference.

4. Cut the chicken into bite-sized chunks, approximately 1.5 inches each. This size allows the chicken to cook evenly and absorb the marinade thoroughly.

5. Add the chicken pieces to the marinade bowl. Use your hands or a spatula to coat each piece of chicken thoroughly with the marinade. Make sure every piece is well covered, and the marinade reaches all parts of the chicken.

6. Cover the bowl with cling film or transfer the chicken and marinade to a zip-lock bag. Marinate in the refrigerator for at least 2 hours, but ideally overnight (8-12 hours). The longer the chicken marinates, the more intense the flavour will be.

7. Preheat your grill to a high temperature. If using a grill, ensure the grates are clean and lightly oiled to prevent sticking.

8. If using wooden skewers, soak them in water for about 30 minutes to prevent them from burning. Thread the marinated chicken pieces onto the skewers, leaving a small space between each piece to ensure even cooking.

9. Place the skewers directly on the grill grates. Brush the chicken lightly with vegetable oil to keep it moist and enhance the charring process.

10. Grill the chicken over direct heat for about 5-7 minutes per side. Turn the skewers occasionally to ensure even cooking and achieve a nice charred exterior.

11. The chicken is done when it reaches an internal temperature of 75°C (165°F) and has a golden-brown, slightly charred exterior. You can use a meat thermometer to check the temperature.

12. Once cooked, let the chicken rest for a few minutes before serving. This helps the juices redistribute, keeping the chicken tender and juicy.

13. Transfer the chicken pieces from the skewers to a serving plate. Garnish with freshly chopped coriander leaves and a few wedges of lemon or lime for an extra burst of freshness.

14. Serve the Chicken Tikka hot with naan, roti, or basmati rice. Accompany with a side of mint chutney or raita (yoghurt dip) to balance the spices.

Expert Tips for Making Authentic Chicken Tikka

• Use Fresh Ingredients: Fresh spices and ingredients make a significant difference in flavour.
• Marinating Time: The longer you marinate the chicken, the better the flavour. Overnight marination is ideal.
• High Heat Cooking: Cooking at high heat helps achieve that signature charred look and taste without drying out the chicken.
• Don’t Overcrowd the Grill: Leave space between chicken pieces to cook evenly.

Famous Chicken Tikka Variations

Slimming World Chicken Tikka

Instructions:

1. Prepare the Marinade: Mix 200g fat-free yogurt, 2 tablespoons of lemon juice, 2 crushed garlic cloves, 1 teaspoon grated ginger, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1 teaspoon paprika, and 1 teaspoon garam masala in a bowl.
2. Marinate the Chicken: Cut 4 skinless chicken breasts into chunks, add to the marinade, and mix well. Cover and marinate in the fridge for at least 2 hours.
3. Cook the Chicken: Preheat the grill to high. Thread the chicken pieces onto skewers and grill for 10-12 minutes, turning occasionally, until cooked through.
4. Serve: Serve with salad, rice, or Slimming World-approved sides.

Difference: This recipe focuses on a low-fat version using fat-free yogurt and avoids oils or butter, suitable for those following the Slimming World plan.

Red’s Chicken Tikka Masala

Instructions:

1. Make the Marinade: Mix 200ml of yogurt, 1 tablespoon of ginger-garlic paste, 1 teaspoon of chili powder, 1 teaspoon of turmeric, 1 teaspoon of garam masala, and salt in a bowl.
2. Marinate the Chicken: Cut 4 chicken breasts into chunks and marinate for at least 4 hours or overnight.
3. Prepare the Sauce: In a pan, heat 1 tablespoon of oil, add 1 chopped onion, and cook until golden. Add 1 tablespoon of tomato paste, 200ml of cream, and 100ml of chicken stock. Stir in 1 teaspoon of garam masala and simmer until thickened.
4. Cook the Chicken: Grill the chicken for 10-12 minutes until charred and cooked. Add the chicken to the sauce and simmer for 5 minutes.
5. Serve: Garnish with coriander and serve with naan or rice.

Difference: Red’s version uses cream for richness, a stock-based sauce, and a longer marinating time for depth of flavor.

Jamie Oliver Chicken Tikka Masala

Instructions:

1. Prepare the Marinade: Mix 200g of natural yogurt, 1 tablespoon of ground cumin, 1 tablespoon of ground coriander, 1 tablespoon of paprika, and 1 minced garlic clove in a bowl.
2. Marinate the Chicken: Add 4 chicken breasts cut into chunks to the marinade, cover, and refrigerate for at least 2 hours.
3. Prepare the Sauce: In a large pan, heat 1 tablespoon of oil, add 1 chopped onion, and cook until soft. Add 2 teaspoons of grated ginger, 2 crushed garlic cloves, 1 teaspoon of chili powder, and 400g of canned tomatoes. Simmer for 15 minutes.
4. Cook the Chicken: Grill the chicken for 10 minutes until lightly charred. Add the chicken to the sauce and cook for another 5-10 minutes.
5. Serve: Serve hot with rice or naan.

Difference: Jamie Oliver’s recipe emphasizes a straightforward approach with canned tomatoes and uses fewer spices for a milder flavor.

Malai Chicken Tikka

Instructions:

1. Make the Marinade: Mix 200g of cream, 1 tablespoon of ginger-garlic paste, 1 teaspoon of white pepper, 1 teaspoon of cardamom powder, 1 tablespoon of grated cheese, and 1 tablespoon of lemon juice in a bowl.
2. Marinate the Chicken: Add 4 chicken breasts, cut into chunks, to the marinade and let sit for at least 2 hours.
3. Cook the Chicken: Preheat the oven to 200°C (400°F). Thread the chicken onto skewers and bake for 15-20 minutes until cooked.
4. Serve: Serve hot with mint chutney or salad.

Difference: Malai Chicken Tikka uses cream, cheese, and cardamom for a milder, creamier flavor profile.

Subway Chicken Tikka

Instructions:

1. Prepare the Marinade: Mix 200g of yogurt, 1 tablespoon of tikka masala spice mix, 1 tablespoon of lemon juice, and 1 minced garlic clove in a bowl.
2. Marinate the Chicken: Cut 4 chicken breasts into thin slices and marinate for at least 1 hour.
3. Cook the Chicken: Preheat a skillet over medium heat and cook the chicken slices for 5-7 minutes until fully cooked.
4. Serve: Use in a sandwich with lettuce, tomatoes, and your choice of sauces.

Difference: This recipe is designed for sandwiches, with a quick marinade and easy skillet cooking.

Makhani Chicken Tikka

Instructions:

1. Prepare the Marinade: Mix 200g of yogurt, 1 tablespoon of lemon juice, 2 tablespoons of ginger-garlic paste, 1 teaspoon of garam masala, and salt in a bowl.
2. Marinate the Chicken: Add 4 chicken breasts, cut into chunks, and marinate for 2 hours.
3. Cook the Chicken: Grill the chicken until charred, about 10-12 minutes.
4. Prepare the Sauce: In a pan, melt 2 tablespoons of butter, add 1 cup of tomato puree, 1 teaspoon of fenugreek leaves, 1 teaspoon of chili powder, and 100ml of cream. Simmer until thick.
5. Combine and Serve: Add the chicken to the sauce and simmer for 5 minutes. Serve with naan or rice.

Difference: This version incorporates a butter-based sauce with cream and fenugreek for a rich, aromatic flavor.

Patak’s Chicken Tikka Masala

Instructions:

1. Use Patak’s Paste: Mix 4 tablespoons of Patak’s Tikka Masala Paste with 200ml of yogurt in a bowl.
2. Marinate the Chicken: Add 4 chicken breasts, cut into chunks, and marinate for 1 hour.
3. Prepare the Sauce: In a pan, heat 1 tablespoon of oil, add 1 sliced onion, and cook until soft. Add 400g of canned tomatoes, 100ml of cream, and the marinated chicken. Simmer for 20 minutes.
4. Serve: Serve with rice or naan.

Difference: This recipe relies on Patak’s ready-made paste for convenience and consistency.

BBC Good Food Chicken Tikka Masala

Instructions:

1. Prepare the Marinade: Mix 200g of yogurt, 2 teaspoons of ground cumin, 2 teaspoons of ground coriander, 1 teaspoon of turmeric, and salt in a bowl.
2. Marinate the Chicken: Add 4 chicken breasts, cut into chunks, and marinate for at least 1 hour.
3. Prepare the Sauce: In a pan, heat 1 tablespoon of oil, add 1 chopped onion, 2 crushed garlic cloves, and 2 teaspoons of grated ginger. Cook until soft, then add 1 teaspoon of chili powder, 400g of canned tomatoes, and 100ml of cream. Simmer for 20 minutes.
4. Cook the Chicken: Grill the chicken for 10 minutes until charred. Add to the sauce and simmer for another 5 minutes.
5. Serve: Serve with rice or naan.

Difference: BBC Good Food’s version includes a balance of spices with cream for a rich yet mildly spiced dish.

Marks and Spencer Chicken Tikka Masala

Instructions:

1. Prepare the Marinade: Mix 200g of yogurt, 1 tablespoon of tikka masala paste, 1 tablespoon of lemon juice, and salt in a bowl.
2. Marinate the Chicken: Add 4 chicken breasts, cut into chunks, and marinate for 30 minutes.
3. Prepare the Sauce: In a pan, heat 1 tablespoon of oil, add 1 chopped onion, and cook until golden. Add 200ml of cream, 100ml of chicken stock, and the marinated chicken. Simmer for 15-20 minutes until thickened.
4. Serve: Serve with basmati rice or naan.

Difference: Marks and Spencer’s recipe uses tikka masala paste for flavor and adds chicken stock for a slightly lighter sauce.

Hairy Bikers Chicken Tikka

Instructions:

1. Prepare the Marinade: Mix 200g of yogurt, 1 tablespoon of lemon juice, 2 tablespoons of garam masala, and 1 teaspoon of chili powder in a bowl.
2. Marinate the Chicken: Add 4 chicken breasts, cut into chunks, and marinate for at least 2 hours.
3. Cook the Chicken: Thread the chicken onto skewers and grill for 10-15 minutes until cooked.
4. Serve: Serve with a salad or flatbread.

Difference: Hairy Bikers’ recipe focuses on simplicity with a quick marinade and grilling method.

Madhur Jaffrey Chicken Tikka

Instructions:

1. Prepare the Marinade: Mix 200g of yogurt, 1 tablespoon of lemon juice, 2 teaspoons of ground cumin, 1 teaspoon of ground coriander, 1 teaspoon of turmeric, and 1 teaspoon of chili powder in a bowl.
2. Marinate the Chicken: Add 4 chicken breasts, cut into chunks, and marinate for at least 4 hours or overnight.
3. Cook the Chicken: Grill the chicken pieces for 10-12 minutes until cooked and charred.
4. Serve: Serve with a side of rice or naan.

Difference: Madhur Jaffrey’s recipe uses a longer marinating time for deeper flavor absorption and a balanced mix of spices for an authentic taste.

Chicken Tikka Recipe

Freya

Chicken Tikka holds a special place in Indian cuisine, celebrated for its succulent, spiced chicken pieces marinated in a yoghurt-based mixture.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Marinating 2 hours hrs

Total Time 2 hours hrs 40 minutes mins

Course Main Course

Cuisine Indian

Servings 4 people

Ingredients

  

• 500 grams of Boneless Chicken Breast or Thighs
• 1 cup of Thick Plain Yoghurt Greek Yoghurt Preferred
• 2 tablespoons of Ginger-Garlic Paste
• 1 tablespoon of Lemon Juice
• 1 tablespoon of Vegetable Oil or Mustard Oil
• 2 teaspoons of Ground Cumin
• 2 teaspoons of Ground Coriander
• 1 teaspoon of Turmeric Powder
• 1 teaspoon of Garam Masala
• 1 teaspoon of Paprika
• 1/2 teaspoon of Chilli Powder
• 1 teaspoon of Salt or to taste
• 1/2 teaspoon of Black Pepper
• Fresh Coriander Leaves for Garnish
• A Pinch of Red Food Colouring

Instructions

 

• In a large mixing bowl, whisk together the yoghurt, ginger-garlic paste, lemon juice, and vegetable oil until smooth.
• Add the cumin, coriander, turmeric, garam masala, paprika, chilli powder, salt, and pepper. Mix thoroughly to create a smooth, thick marinade. The marinade should be a vibrant orange-red colour with a creamy consistency.
• Taste the marinade and adjust the salt, lemon juice, or chilli powder according to your preference.
• Cut the chicken into bite-sized chunks, approximately 1.5 inches each. This size allows the chicken to cook evenly and absorb the marinade thoroughly.
• Add the chicken pieces to the marinade bowl. Use your hands or a spatula to coat each piece of chicken thoroughly with the marinade. Make sure every piece is well covered, and the marinade reaches all parts of the chicken.
• Cover the bowl with cling film or transfer the chicken and marinade to a zip-lock bag. Marinate in the refrigerator for at least 2 hours, but ideally overnight (8-12 hours). The longer the chicken marinates, the more intense the flavour will be.
• Preheat your grill to a high temperature. If using a grill, ensure the grates are clean and lightly oiled to prevent sticking.
• If using wooden skewers, soak them in water for about 30 minutes to prevent them from burning. Thread the marinated chicken pieces onto the skewers, leaving a small space between each piece to ensure even cooking.
• Place the skewers on a baking tray if using an oven or directly on the grill grates. Brush the chicken lightly with vegetable oil to keep it moist and enhance the charring process.
• Grill the chicken over direct heat for about 5-7 minutes per side. Turn the skewers occasionally to ensure even cooking and achieve a nice charred exterior.
• The chicken is done when it reaches an internal temperature of 75°C (165°F) and has a golden-brown, slightly charred exterior. You can use a meat thermometer to check the temperature.
• Once cooked, let the chicken rest for a few minutes before serving. This helps the juices redistribute, keeping the chicken tender and juicy.
• Transfer the chicken pieces from the skewers to a serving plate. Garnish with freshly chopped coriander leaves and a few wedges of lemon or lime for an extra burst of freshness.
• Serve the Chicken Tikka hot with naan, roti, or basmati rice. Accompany with a side of mint chutney or raita (yoghurt dip) to balance the spices.

Keyword chicken tikka