A yoghurt-marinated grilled chicken
Boneless chicken thigh marinated in spiced yoghurt and lemon, then charred on skewers over the highest heat you have.
Two things decide how good tikka is: how long the chicken sits in the marinade, and how hot the heat source is. The yoghurt needs hours to work into the meat, and the grill needs to be hot enough to char the coating before the chicken dries out.
What is chicken tikka?
Tikka means small pieces, and chicken tikka is boneless chicken marinated in spiced yoghurt and grilled on skewers. In Pakistan it is a barbecue staple sold from charcoal grills in the evening, and it also appears on bone-in pieces, called chicken tikka leg or chest pieces at many grills. It is the starting point for many other dishes, from tikka rolls in paratha to tikka biryani.
Ingredient notes and substitutions
Thigh meat stays juicier than breast under high heat; if you use breast, cut larger pieces and take them off the grill as soon as they reach temperature. Thick yoghurt clings better than thin; strain runny yoghurt in a sieve for 20 minutes first. Kashmiri chilli gives a deep red colour without much heat.
Common mistakes
Crowding the skewers or leaving loose marinade on the chicken makes it steam rather than char. Cooking over moderate heat for a long time dries the chicken before it colours. Use the highest heat you have and turn the skewers often.
What to serve with it
Serve with naan, sliced onion, lemon and green chutney or raita. Leftover tikka is excellent rolled in a paratha with chutney and onion.
Storage and reheating
Raw marinated chicken keeps in the fridge for up to 24 hours. Cooked tikka keeps for two days in the fridge; reheat in a hot pan or under the grill rather than the microwave so it does not turn rubbery.
Frequently asked questions
How long should chicken tikka marinate?
At least 4 hours, and ideally overnight in the fridge. Avoid going much beyond 24 hours, as the yoghurt and lemon can make the surface mushy.
Can I cook chicken tikka in the oven?
Yes. Use the grill on its highest setting with the skewers on a rack about 10 cm from the element, turning every few minutes, or bake at 240°C for 15–18 minutes and finish under the grill to char.
