Chicken Tikka

Chicken Kabobs

Chicken Tikka
Diet Info: DF GF F LF Na LS VG V Fa

This is an easy recipe for Chicken Tikka - Chicken marinated in yogurt and spices and then grilled or baked in Conventional Oven Or traditional Indian Tandoor. It is popular in countries all over the world.

Serve it as Appetizer with onion and Green Chutney of your choice. Chicken Tikka and Vegetarian Paneer Tikka makes an excellent platter for parties.


I recently shared one more updated Chicken Tikka Recipe which you can prepare in oven for quick and easy weekday dinner. Check the recipe here: Sheet Pan Chicken Tikka

Pairing Ideas:

Homemade No Yeast Garlic Butter Naan Mint Yogurt Dipping Sauce Loaded Raita Dip with Curry Dusted Sweet Potato Chips

Chicken Tikka

5 (1 review)
Chicken Tikka
Total Time: Prep Time: Cook Time: Cuisine: Indian () Difficulty: Easy
Yields: 2 Servings - Serves: 2



  • Step for Recipe - Chicken Tikka 1. Wash chicken and pat it dry with a paper towel. Cut it in 3" to 4" pieces. For best results, make sure that chicken is fully dry (no water dripping). Take all of the above mentioned ingredients (except chicken) in a bowl and mix well.
    Step for Recipe - Chicken Tikka 2. Add chicken pieces and make sure to coat marinade to all sides. Transfer all contents to zip lock bag, close the bag and refrigerate for 3-4 hour (preferably overnight). So that chicken absorbs flavor from marinade.
  • Step for Recipe - Chicken Tikka 3. Skew chicken pieces and grill on a charcoal grill untill done. You can also use conventional Oven (400 degree F) for about 20-25 minutes or untill fully cooked. Additional Notes: If cooking in oven, make sure to turn skewers upside down half through cooking.
    Step for Recipe - Chicken Tikka 4. Enjoy Chicken Tikaa with your choice of chutney.

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6 Responses

  1. The fenugreek, do you roast and grind?
    The recipe calls for fenugreek leaves. Leaves are pre-dried and does not need roasting/grinding.
  2. Excellent recipe
  3. Loved your recipe. Super easy with only basic spices required. I used Degi mirch (Kashmiri Paprika) and a red chilli powder to taste - that added a nice orange color yet didnt make the chicken too chili. Highly recommend the recipe.
  4. Hi, just made up some of your tikka marinade and will let you know the results. Incidentally had seekh kebabs as a starter last week at a local Indian restaurant and they were the blandest ones I've ever tasted in my life, just tasted like minced meat. so would love to try your recipe. Think I have been spoilt as many years ago I used to love going to the Kashmir in Bradford (1958) and would think nothing of travelling 25 miles for a bag full of goodies to take home
    Hi Terry, I hope you enjoyed tikka marinade. Let me know if you have any questions. Happy cooking.