chicken tikka

Chicken Tikka

Chicken tikka originated in India and Pakistan. This dish is simple to make and in credibly delicious. I enjoy making them during the summer because they are so nice done on the grill. 

There are a few tricks to making this tasty dish. You can buy the garlic/ginger paste in any Asian store. As a result of it being so easy to make, I usually make my own. You can use just about any chicken parts, but I enjoy boneless, skinless breasts. To prepare them, I cut the lengthwise down the center. Then, I slice them into bit size bits. They are nice after marinating for an hour or so, but  the longer the better. Often, if you have the time, overnight is the best.  We put about 4 to 5 pieces on each skewer and fry them for about 4 to 5 minutes on each side. This seems to cook them nicely. You can using a indoor or outdoor grill. They can be done in a frying pan, but you won’t get the grill marks. Lastly, don’t forget to let your skewers soak for an hour or so. If you don’t, the will burn on you. 

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Chicken Tikka
Recipe Type: Main
Cuisine: Indian
Author: David Hood
Prep time:
Cook time:
Total time:
Serves: 10
  • 4 boneless, skinless chicken breast
  • juice for 1/2 lemon
  • 1 cup of plain yogurt
  • 1/4 tsp turmeric
  • 1 tsp red chili powder
  • salt and pepper
  • 2 tbsp of cilantro, chopped
  • To Make the Ginger and Garlic Paste:
  • 4 whole cloves of garlic
  • 1 thumb size ginger, sliced
  • 1 tbsp of olive oil
  1. Add the garlic, ginger, and olive oil to a blender and blend on medium high speed for about 1 minute. You want something that resembles a silky paste.
  2. To make the marinate, put all the ingredients, except for the chicken, into a mixing bowl. Using a whisk, mix until they are well combined.
  3. Cut the chicken breasts into bite size chunks. Put the chicken into the marinate and stir until the chicken is completely covered. Put some cling wrap over the bowl and put it in the fridge for an hour. Overnight works fine, as well.
  4. While the chicken is marinating, place the skewers in water and let them soak. This will prevent them from burning.
  5. Put about 4 or 5 pieces of chicken on a skewer and set it aside on a plate. Repeat this process for the rest of the chicken.
  6. Using a grilling pan, outdoor grill, or frying pan, put the chicken in, in batches, and fry it for about 4 to 5 minutes on each side.
  7. Serve and enjoy your chicken tikka.

David Hood+

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