Nature Fresh

Chicken Tikka

Back to Recipes
  • Preparation time: 20 minutes
  • Cooking time: 15 minutes
  • Total time: 35 minutes
  • Serves: 4

One of the best appetizers of the Indian cuisine, chicken tikka is wonderfully tasty and can easily add life to any party or gathering! It is both delicious and healthy. So for all those times when you feel healthy food is not tasty, here's the exception.

Try this lovely recipe at home. Trust us, although it might seem difficult, it is very simple and easy. Just make sure that you keep all the ingredients ready before you start cooking. Once that's done, your tikkas are already half prepared.


  • 1 kg skinless, boneless chicken breasts

First marinade

  • 1 ½ tablespoons lime juice
  • Salt
  • ½ tablespoon red chili powder
  • ½ tablespoon ginger paste
  • 1 tablespoon grated onion
  • ¼ tablespoon garlic paste

Second marinade

  • 2 teaspoon ajwain/carom seeds, crushed
  • ½ tablespoon oil
  • ¼ cup chickpea flour (besan)
  • 5 tablespoon thick, drained plain yogurt
  • 1 ½ tablespoon ginger paste
  • 1 ½ tablespoon garlic paste
  • Salt
  • ½ teaspoon turmeric powder
  • 2 teaspoons red chili powder
  • 1 teaspoon freshly ground black pepper
  • A pinch of saffron soaked in 1 tablespoon warm milk
  • 2 tablespoons pure mustard oil
  • 1 teaspoon garam masala
  • 1 teaspoon kasuri methi/dried fenugreek leaves


  • Skewers
  • Some more oil to baste
  • Thinly sliced onions and lemon/lime slices to serve
  • Chaat Masala


  • Soak the bamboo skewers in water for about 20-30 minutes.
  • Cut the chicken into 1 inch cubes. Wash and pat dry.
  • Add all the ingredients of the first marinade and rub them well into the chicken pieces; let it sit for 30 minutes.
  • Heat ½ tablespoon mustard oil in a pan. Tip 1 teaspoon ajwain into the oil.
  • Add the chickpea flour and stir constantly on low heat until it turns a shade darker. You will also get a nutty smell.
  • In a mixing bowl, whisk the yogurt.
  • Add the ginger paste, garlic paste, garam masala, 1 teaspoon crushed ajwain, kasuri methi, turmeric, black pepper, red chili powder and salt. Add the saffron milk.
  • Add the toasted chickpea flour.
  • Whisk everything together until you get a smooth lump free mix.
  • Now add this marinade to the bowl with chicken and toss well. Every chicken cube should get coated nicely.
  • Let it sit for at least 4 hours; overnight is better.
  • After 4 hours or the next day, rub the skewers with some of the marinade. Skewer the chicken cubes in the sticks – about 6-8 in eachs.
  • Pre-heat the oven to about 400–420 F.
  • Place the skewers side by side on a lightly greased tray. Bake for about 10-15 minutes. The pieces should be cooked but still soft and tender. (While cooking, keep basting the chicken with oil on both sides and turn them over at least twice.)

If you like your tikkas charred, broil them for another 3-5 minutes.
The lovely succulent tikkas are ready! Serve them hot with sliced onions, lemon slices, some chaat masala and mint chutney.