DISH RESEARCH · Main dish

Chicken Tikka

Chicken tikka is boneless chicken marinated in spiced yogurt and cooked on skewers; this home oven version adds selected peppers and onion.

About Chicken Tikka

Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.

Chicken tikka consists of boneless chicken pieces coated in spiced yogurt and cooked on skewers. Swasthi Shreekanth’s selected home oven version uses chicken breast, mustard oil and Greek yogurt, with optional green and red bell peppers and onion.

The chicken is cut into pieces and mixed first with pink salt, Kashmiri chilli powder, turmeric, roasted cumin powder, ground coriander, ready garam masala and chaat masala, selected optional black pepper, dried fenugreek leaves and lemon juice.

Ready ginger-garlic paste, mustard oil and Greek yogurt are added next. After the marinated chicken rests, the selected diced peppers and separated onion layers are coated in the same marinade.

Chicken and vegetables are threaded in alternating patterns onto metal skewers above the selected foil-lined tray. The skewers bake on one side, are turned to finish the other and are briefly broiled for a slightly charred surface.

The cooked tikka is brushed with butter. Shreekanth recommends serving this oven preparation hot with chutney; this selected presentation uses ready mint chutney and the offered optional extra chaat masala.

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Dish type: Main dish
Preparation: Read the preparation
The chicken is cut into pieces and mixed first with pink salt, Kashmiri chilli powder, turmeric, roasted cumin powder, ground coriander, ready garam masala and chaat masala, selected optional black pepper, dried fenugreek leaves and lemon juice. Ready ginger-garlic paste, mustard oil and Greek yogurt are added next. After the marinated chicken rests, the selected diced peppers and separated onion layers are coated in the same marinade. Chicken and vegetables are threaded in alternating patterns onto metal skewers above the selected foil-lined tray. The skewers bake on one side, are turned to finish the other and are briefly broiled for a slightly charred surface. The cooked tikka is brushed with butter. Shreekanth recommends serving this oven preparation hot with chutney; this selected presentation uses ready mint chutney and the offered optional extra chaat masala.
Serving presentation: Hot in the selected oven recipe.

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Ingredients in Chicken Tikka

Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.

Chickenprotein
Gingerseasoning
Lemonseasoning
Tandoori Spice Blendseasoning
Vegetable Oilcooking medium
Saltother
Dried Red Chili Pepperseasoning
Corianderseasoning
Cuminother
Yogurtother
Garlicother

Ingredient connections awaiting review. Versions and preparation vary.

Origins & food traditions

Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.

Countries

Cuisines & regions

Associations in the cited sources

These describe source-specific cultural or geographic connections. Catalogue links may still need review.

Cooking traditions: North Indian

AI-generated illustration of one possible presentation. Recipes and ingredients vary; the image does not establish allergen content.

Sources & references

Chicken Tikka Recipe (Tandoori Tikka Kabab)