Chicken Tikka (Murgh Tikka)

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Juicy chicken, a thick spiced marinade, and quick cooking give Chicken Tikka its rich taste and lightly charred finish. Serve it with naan, rice, or a simple chutney on the side.

A little while ago, I shared the recipe for one of my favourite Indian appetisers, Seekh Kebab, and now I’d like to show you another meat dish I really enjoy.

Murgh tikka, or chicken tikka, is a very common dish in Indian restaurants around the world, and it works both as an appetiser and a main course. It is delicious on its own, but it also forms the base for other popular dishes such as Chicken Tikka Masala and Butter Chicken. So wouldn’t it be great to know how to make it at home?

This is a great dish to serve with hari chutney and a warm homemade naan or garlic naan. Enjoy!

Key Ingredients for Chicken Tikka

Chickpea Flour

Toasted gently with ajwain, chickpea flour adds body to the second marinade and creates a fuller, warmer flavour once cooked. Fresh chickpea flour smells clean and nutty, which makes a noticeable difference in the final taste.

Ginger and Garlic Pastes

The pastes blend easily with the yoghurt and coat the chicken evenly. Fresh paste offers a sharper, cleaner taste compared to jarred options.

Yoghurt

Keeps the chicken moist and tender as it cooks. Thick yoghurt works best since it clings to each piece and holds the spices in place. Its gentle acidity balances the heat from the red chilli powder.

Spices

Turmeric, red chilli powder, crushed ajwain, garam masala, black pepper, and kasuri methi work together to create warmth, colour, and gentle bitterness in the dish.

Saffron with Warm Milk

Adds colour and a soft aromatic note when mixed into the marinade. A small pinch is enough and blends smoothly with the yoghurt.

Find the complete list with measurements in the recipe card below.

How to Make Chicken Tikka

First Marinade

Step 1: Mix all the ingredients of the first marinade in a big bowl, add the cubed chicken, and mix well. Set it aside for about half an hour.

Second Marinade

Step 1: Heat 1 tablespoon of milk and add the saffron to it. Stir and set it aside.

Step 2: Heat the half tablespoon of vegetable oil in a pan. Add the 1 teaspoon of ajwain or carom seeds and the chickpea flour, and mix constantly with a wooden spoon over low heat until it turns a shade darker and smells nutty. Do not worry if the flour looks slightly lumpy; it is completely fine. Set it aside.

Step 3: In a big mixing bowl, whisk together the yogurt, ginger paste, garlic paste, garam masala, 1 teaspoon of crushed ajwain or carom seeds, kasuri methi, turmeric, black pepper, red chilli powder, salt, and the food colour (if you prefer to use it).

Step 4: Add the chicken pieces to this marinade, then add the saffron milk and the toasted chickpea flour, and mix well. Add the mustard oil and mix again. Set it aside for at least 4 hours or overnight.

Step 5: When you are ready to cook the chicken, thread the cubes onto skewers. You can skip this step if you are making the tikka to use in other dishes.

Step 6: Put the skewered chicken on a tray lined with baking paper or greased and bake in a preheated oven at 205°C to 215°C – 400°F to 420°F for about 15 minutes or until cooked through.

Step 7: Generously baste the chicken skewers with ghee or oil on both sides and turn them a couple of times. For a charred look and taste, broil the chicken for another 3 to 5 minutes.

Step 8: Serve the chicken tikka hot with sliced red onions, lemon wedges, Hari Chutney, and freshly made naan or garlic naan. Sprinkle some chaat masala on top if you like.

Extra Help from the Kitchen

Dry the Chicken Before Marinating – Pat the chicken cubes with kitchen paper to remove surface moisture. A dry surface helps the marinade adhere evenly and prevents diluted flavour.

Check Salt Levels Early – Taste a small spoonful of the second marinade before adding the raw chicken to adjust seasoning while it is still safe to sample. Proper seasoning at this stage improves the final result.

Use a Wide Bowl for Marinating – Spread the chicken in a broad, shallow bowl so the pieces sit in a single layer. This allows the spices and yoghurt to coat all sides without clumping.

Rotate the Skewers During Marination – Turn the chicken pieces once or twice while they rest in the fridge. Gentle movement helps the marinade reach the folds and edges of each piece.

Let Excess Marinade Drip Off – Lift each piece from the bowl and allow a brief drip before threading onto skewers. Too much marinade on the surface can slow browning and cause the coating to burn.

Variations and Twists

Make Chicken Tikka Masala – Simmer the cooked tikka in a tomato-based sauce enriched with cream or cashew cream to turn the grilled pieces into a full main dish served with rice or naan.

Add Vegetables to the Skewers – Thread bell peppers and red onion between the chicken pieces before cooking. The vegetables soften and char alongside the meat, adding sweetness and light smokiness.

Use Chicken Thighs for Extra Moisture – Replace breast meat with boneless chicken thighs, cut into even pieces. Thighs hold the marinade well and stay moist during high-heat cooking.

Add Tomato Paste to the Marinade – Mix a small amount of tomato paste into the second marinade for extra umami and a deeper cooked colour. The taste becomes slightly richer without changing the main method.

Prepare Vegetable or Paneer Tikka – Marinate paneer cubes or sturdy vegetables in a similar yoghurt mixture. Cook them alongside the chicken, but remove them earlier, as they cook faster.

Storage and Shelf Life

Store cooked Chicken Tikka in an airtight container in the fridge for up to 3 days. Freeze raw marinated chicken in a freezer-safe container for up to 2 months, keeping the pieces fully coated in the marinade to prevent drying.

Thaw the chicken overnight in the fridge before cooking. Reheat cooked Chicken Tikka in a hot oven at 180°C – 350°F for a few minutes or warm it gently in a pan until heated through.

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Chicken Tikka Recipe (Murgh Tikka)

Juicy chicken, a thick spiced marinade, and quick cooking give Chicken Tikka its rich taste and lightly charred finish. Serve it with naan, rice, or a simple chutney on the side.

Course: Main

Cuisine: Indian

Prep Time: 12 hours

Cook Time: 20 minutes

Total Time: 12 hours 20 minutes

Servings: 4

Author: Recipe adapted from eCurry

Ingredients

• 1.1 kg – 2.5 lbs chicken tenderloins OR boneless skinless chicken breasts, cubed into 2.5 cm – 1 inch pieces

First Marinade

• 1½ tablespoon lemon juice
• ½ tablespoon red chilli powder
• ½ tablespoon ginger paste
• ¼ tablespoon garlic paste
• 1 tablespoon grated onion
• salt

Second Marinade

• 1 teaspoon ajwain/carom seeds + 1 teaspoon ajwain/carom seeds – crushed with a mortar and pestle
• ½ tablespoon vegetable oil
• 30 g – ¼ cup chickpea flour (besan)
• 5 tablespoon thick plain yoghurt
• 1½ tablespoon ginger paste
• 1½ tablespoon garlic paste
• ½ teaspoon turmeric powder
• 2 teaspoon red chilli powder
• 1 teaspoon freshly ground black pepper
• 1 pinch saffron + 1 tablespoon milk
• 2 tablespoon virgin pure mustard oil
• 1 teaspoon garam masala
• 1 teaspoon kasuri methi/dried fenugreek leaves – optional
• red or orange food colour – optional
• salt

Others

• vegetable oil – for basting
• thinly sliced onions and lemon wedges – to serve
• hari chutney – to serve
• chaat masala – optional

Instructions

First Marinade

1. Mix all the ingredients of the first marinade in a big bowl, add the cubed chicken, and mix well. Set it aside for about half an hour.

Second Marinade

1. Heat 1 tablespoon of milk and add the saffron to it. Stir and set it aside.
2. Heat the half tablespoon of vegetable oil in a pan. Add the 1 teaspoon of ajwain or carom seeds and the chickpea flour, and mix constantly with a wooden spoon over low heat until it turns a shade darker and smells nutty. Do not worry if the flour looks slightly lumpy; it is completely fine. Set it aside.

3. In a big mixing bowl, whisk together the yogurt, ginger paste, garlic paste, garam masala, 1 teaspoon of crushed ajwain or carom seeds, kasuri methi, turmeric, black pepper, red chilli powder, salt, and the food colour (if you prefer to use it).

4. Add the chicken pieces to this marinade, then add the saffron milk and the toasted chickpea flour, and mix well. Add the mustard oil and mix again. Set it aside for at least 4 hours or overnight.
5. When you are ready to cook the chicken, thread the cubes onto skewers. You can skip this step if you are making the tikka to use in other dishes.
6. Put the skewered chicken on a tray lined with baking paper or greased and bake in a preheated oven at 205°C to 215°C – 400°F to 420°F for about 15 minutes or until cooked through.
7. Generously baste the chicken skewers with ghee or oil on both sides and turn them a couple of times. For a charred look and taste, broil the chicken for another 3 to 5 minutes.

8. Serve the chicken tikka hot with sliced red onions, lemon wedges, Hari Chutney, and freshly made naan or garlic naan. Sprinkle some chaat masala on top if you like.

Recipe Notes

Be careful not to overcook the chicken, as it can quickly become tough and dry.

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