Homemade Chicken Tikka

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This is the classic Chicken Tikka recipe. Chicken Tikka is a hand-friendly food making it perfect for events of all types. The rich Indian spices and flavors will keep you coming back for more. Let’s learn how to make this.

Chicken Tikka

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Prep Time: 10 minutes
Cook Time: 20 minutes
Resting Time: 2 hours
Total Time: 2 hours 30 minutes
Servings: 4
Calories: 429kcal

Ingredients

  • 1 1/2 pounds chicken breast boneless and skinless, cut into chunks
  • 1 tsp butter melted
  • 1 cup red onions quartered
  • 1 cup capsicum cut into cubes
  • 1 cup baby corn

For the First Marinade:

  • 1 tsp salt
  • 2 tsp garlic-ginger paste
  • 2 tbsp lemon juice

For the Second Marinade:

  • ½ cup Greek yogurt
  • 1 tbsp cornstarch
  • ¼ cup olive oil
  • ½ tbsp Tandoori masala
  • 1 tsp kashmiri red chili powder
  • ¼ tsp turmeric powder
  • ½ tsp garam masala
  • ¼ tsp black pepper

Instructions

  • Assemble the ingredients together and make sure you have everything.
  • In a medium bowl, mix all the first marinade ingredients and marinate the chicken for 1 hour.
  • In another bowl, mix all the second marinade ingredients and marinate the chicken for another hour.
  • Preheat the oven to 400°F.
  • Meanwhile, thread the chicken, onions, capsicum, and baby corn using bamboo skewers.
  • Place the chicken on a foiled baking sheet and bake for 10 minutes per side. Brush it with melted butter while baking.

Nutrition

Calories: 429kcal | Carbohydrates: 23g | Protein: 42g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 110mg | Sodium: 794mg | Potassium: 952mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1387IU | Vitamin C: 59mg | Calcium: 53mg | Iron: 1mg

Notes & Tips

  • It’s great to serve with rice, tortilla, or pita bread, or just on a stick.
  • The richness of this recipe is balanced well with any yogurt sauce or sour cream.
  • If you have time, it is best to marinate the chicken longer (overnight or longer) so that the chicken will absorb flavors.
  • Wash and soak the bamboo skewers in water before threading the chicken. This will avoid the chicken in sticking to the bamboo skewers.
  • You can cover the chicken with another foil once baking is done to cook further.
  • For a more flavorful recipe, you can use boneless/skinless chicken thighs to amp it up a bit with the extra fat.
  • You can also use metal skewers instead of bamboo skewers but don’t bite too hard!
  • You can also thread the chicken so when you are ready, it will be faster to prepare it for your meals.
  • You can include other veggies like mushrooms, zucchini, and tomatoes if you don’t want it to be so heavy on the meat.
  • You can use regular chili powder if kashmiri red chili powder is unavailable.
  • You can also grill them if you have a grill pan.

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