Chicken Tikka Recipe (Murgh Tikka)

Ingredients

• 1.1 kgchicken tenderloins, or boneless skinless chicken breasts cut into 2.5 cm cubes
• 1½ tbsplemon juice
• ½ tbspred chilli powder
• ½ tbspginger paste
• ¼ tbspgarlic paste
• 1 tbspgrated onion
• to tastesalt
• 1 tsp + 1 tspajwain (carom seeds), one portion crushed with a mortar and pestle
• ½ tbspvegetable oil
• 30 gchickpea flour (besan)
• 5 tbspthick plain yoghurt
• 1½ tbspginger paste
• 1½ tbspgarlic paste
• ½ tspturmeric powder
• 2 tspred chilli powder
• 1 tspfreshly ground black pepper
• 1 pinch + 1 tbspsaffron and milk
• 2 tbspvirgin pure mustard oil
• 1 tspgaram masala
• 1 tspkasuri methi (dried fenugreek leaves), optional
• to tastered or orange food colouring, optional
• to tastesalt
• as neededvegetable oil, for basting
• to servethinly sliced onions and lemon wedges
• to servehari chutney
• to tastechaat masala, optional

Instructions

1. 1

   Start the marinade

   In a large bowl, combine the ingredients for the first marinade. Add the chicken and mix until coated, then leave it for about 30 minutes.

2. 2

   Prepare saffron milk

   Warm 1 tablespoon of milk, stir in the saffron and set it aside.

3. 3

   Toast the flour

   Warm ½ tablespoon of vegetable oil in a pan. Add 1 teaspoon of ajwain and the chickpea flour, then stir constantly with a wooden spoon over low heat until the flour darkens slightly and smells nutty. Small lumps are fine; set the mixture aside.

4. 4

   Mix second marinade

   In a large bowl, whisk together the yoghurt, ginger paste, garlic paste, garam masala, 1 teaspoon of crushed ajwain, kasuri methi, turmeric, black pepper, red chilli powder, salt and food colouring, if using.

5. 5

   Marinate the chicken

   Add the chicken to the yoghurt mixture, followed by the saffron milk and toasted chickpea flour. Mix well, add the mustard oil and mix again. Cover and marinate for at least 4 hours or overnight.

6. 6

   Thread onto skewers

   When ready to cook, thread the chicken pieces onto skewers. You can leave them off the skewers if preparing the tikka for another dish.

7. 7

   Bake the chicken

   Arrange the skewers on a baking-paper-lined or greased tray. Bake in an oven preheated to 205–215°C for about 15 minutes, or until the chicken is cooked through.

8. 8

   Baste and char

   Baste both sides generously with vegetable oil and turn the skewers a couple of times. For a charred finish, grill (broil) the chicken for a further 3–5 minutes.

9. 9

   Serve the tikka

   Serve hot with sliced red onions, lemon wedges, hari chutney and freshly made naan or garlic naan. Add chaat masala on top if you like.

What is chicken tikka?

Murgh tikka is a dish of chicken marinated with spices and yoghurt, then cooked at high heat. It belongs to the broader family of South Asian tandoor-style cooking, where intense heat gives the meat a browned, smoky edge.

This version uses two marinades: a first, sharp coating and a longer yoghurt-based one. Toasted chickpea flour thickens the second marinade so it clings to the chicken.

Nutrition and macros by portion

The nutrition label shows one serving as written: 380 calories, 68g protein, 8g carbs, 9g fat.

The chicken provides most of the protein, while chickpea flour and yoghurt contribute a little carbohydrate. The oils and yoghurt account for much of the fat, with the naan or rice served alongside adding extra carbohydrate. For a balanced plate, pair a serving with plenty of fresh salad or vegetables and choose a moderate portion of naan or rice.

Why use two marinades?

First coating: lemon juice, chilli, ginger, garlic and onion season the chicken before the longer rest. Give this stage about 30 minutes as directed.

Yoghurt coating: the second mixture brings together the main spice blend and a thicker texture. Allow at least 4 hours for its flavours to settle into the chicken, or leave it overnight.

Toast the chickpea flour gently

Low heat: stir the flour and ajwain constantly so the flour develops a nutty smell and slightly deeper colour without scorching. The small amount of oil helps it toast evenly.

Lumps: a few small lumps are expected and do not need to be removed. Once mixed into the yoghurt marinade, the flour helps make the coating substantial.

Check the chicken as it cooks

Doneness: the recipe gives about 15 minutes at 205–215°C, but pieces can vary in size. Check that the thickest piece is cooked through before serving.

Char: the final 3–5 minutes under the grill give the tikka its browned spots. Watch closely during this stage, as the coating can darken quickly.

Skewers or tray?

Skewers: thread the pieces on when you want to serve tikka as a main dish. Leave a little room between pieces so heat can reach their edges.

No skewers: the method allows you to skip threading when the chicken is destined for another dish. Spread it on the prepared tray for baking.

Serve it with contrast

Fresh sides: sliced red onion, lemon wedges and hari chutney add crispness and brightness alongside the spiced chicken. Naan, garlic naan or rice makes the meal more substantial.

Finishing touch: a light dusting of chaat masala is optional. Add it just before serving so its tangy seasoning stays distinct.

Recipe notes & tips

• Cut chicken breast into evenly sized 2.5 cm pieces so it cooks at a similar rate.
• Keep the chickpea flour moving over low heat and take it off the heat once it smells nutty.
• Marinate the chicken overnight when you want to prepare it ahead.
• If using wooden skewers, soak them before threading the chicken.
• Use the grill briefly and watch closely for the charred finish.
• Serve the lemon wedges and chutney at the table so everyone can adjust the sharpness and heat.

Variations

• Use chicken breast: Cut it into 2.5 cm cubes as an alternative to tenderloins.
• Adjust the heat: Reduce the red chilli powder for a milder marinade.
• Skip the colouring: Leave out the optional food colouring without changing the method.
• Make it without skewers: Bake the marinated chicken pieces on the prepared tray for use in another dish.
• Add chaat masala: Sprinkle it over the cooked chicken just before serving.

Common mistakes to avoid

• High heat for the flour: It can scorch before turning nutty; toast it over low heat and stir constantly.
• Short marinating time: The second marinade needs at least 4 hours; allow an overnight rest if possible.
• Crowded skewers: Pieces pressed together may cook unevenly; leave a little space between them.
• Skipping the doneness check: Cooking time can vary with piece size; check the thickest piece before serving.
• Unwatched grilling: The coating can char quickly; stay nearby during the final 3–5 minutes.

How to store

Refrigerate leftover chicken in a covered container and use within 3 days. Reheat until piping hot in the oven or a pan; a little oil can help keep the chicken from drying out.

Frequently asked questions