Chicken Tikka

The method

Step by step

Written for first-time cooks — every quantity, timing and cue is spelled out.

1. 01

   Step 1: Prepare Chicken and Marination Base

   First, take your 500g boneless chicken and cut it into 3 cm cubes using a knife and cutting board. In a large mixing bowl, add 1/2 cup (120ml) of thick curd. Grate or finely mince 1 tbsp of ginger and 1 tbsp of garlic, then add them to the curd. Keep your measuring spoons handy for the next steps.

2. 02

   Step 2: Add Dry Spices to Marinade

   To the curd mixture in the large mixing bowl, add 1.5 tsp of Kashmiri chilli powder, 1/2 tsp of garam masala, 1/4 tsp of turmeric powder, and 1 tsp of salt. Take 1 tsp of kasuri methi and crush it between your palms to release its flavor, then add it to the bowl. This creates a fragrant spice blend.

3. 03

   Step 3: Combine and Marinate Chicken

   Add the cut chicken cubes to the large mixing bowl with the spice mixture. Pour in 1 tbsp of mustard oil (or your preferred cooking oil). Use your hands to thoroughly mix everything together, ensuring every piece of chicken is coated evenly. The chicken should look bright orange-red from the Kashmiri chilli.

4. 04

   Step 4: Refrigerate for Marination

   Cover the mixing bowl with a lid or plastic wrap. Place the bowl in the refrigerator and let the chicken marinate for at least 2 hours. For best flavor, you can marinate it for up to 6-8 hours or even overnight. This resting time allows the flavors to soak into the chicken.

5. 05

   Step 5: Prepare for Grilling/Air Frying

   After marination, remove the chicken from the refrigerator. If using wooden skewers, soak them in water for 30 minutes beforehand to prevent burning. If using metal skewers, no soaking is needed. Preheat your grill pan on medium-high heat for 5 minutes, or preheat your air fryer to 200°C (390°F) for 5 minutes.

6. 06

   Step 6: Skewer the Chicken

   Carefully thread the marinated chicken cubes onto skewers. Don't pack them too tightly; leave a small gap between each piece for even cooking. You should get about 6-8 pieces per skewer, depending on their size. The chicken pieces will be slightly wet from the marinade.

7. 07

   Step 7: Grill the Chicken Tikka

   Place the skewered chicken on the preheated grill pan. Cook for 12-15 minutes, turning the skewers every 3-4 minutes using tongs, until the chicken is cooked through and has nice char marks on all sides. The chicken should look opaque and slightly browned. If using an air fryer, place skewers in the basket and cook for 12-15 minutes, flipping halfway through, until golden brown and cooked.

8. 08

   Step 8: Final Touches and Serving

   Once cooked, carefully remove the chicken tikka from the skewers onto a serving plate. Cut one medium lemon in half and squeeze the juice of half a lemon over the hot chicken tikka. Sprinkle 1/2 tsp of chaat masala evenly over the tikka. Serve immediately as an appetizer or with a side of naan or rice.