Restaurant-Style Chicken Tikka

Ingredients

• 500 g Chicken Breast (boneless, skinless, cut into 1.5‑inch cubes)
• 200 g Plain Yogurt (full‑fat, room temperature)
• 2 tbsp Ginger‑Garlic Paste (store‑bought or homemade)
• 1 tbsp Lemon Juice (freshly squeezed)
• 1 tsp Red Chili Powder (adjust to heat preference)
• 0.5 tsp Turmeric Powder
• 1 tsp Garam Masala
• 1 tsp Cumin Powder
• 1 tsp Coriander Powder
• 1 tsp Kasuri Methi (crush between palms)
• 1 tsp Salt (or to taste)
• 1 tbsp Vegetable Oil
• 2 tbsp Unsalted Butter (melted)
• 1 tsp Chat Masala
• 2 tbsp Fresh Cilantro (chopped, for garnish)

Instructions

1. Cut the Chicken

   Place the chicken breast on a clean cutting board and cut into uniform 1.5‑inch cubes.

   Time: PT5M

2. Prepare the Marinade

   In a large mixing bowl combine yogurt, ginger‑garlic paste, lemon juice, red chili powder, turmeric, garam masala, cumin, coriander, kasuri methi, salt, and oil. Whisk until smooth.

   Time: PT10M

3. Marinate the Chicken

   Add the chicken cubes to the yogurt mixture, toss to coat evenly, cover the bowl with cling film and refrigerate for at least 2 hours (or overnight for best flavor).

   Time: PT2H

4. Preheat the Grill

   When ready to cook, preheat a grill pan on medium‑high heat or set the oven broiler to 200°C (400°F). Lightly oil the grill surface.

   Time: PT10M

   Temperature: 200°C

5. Grill the Chicken

   Arrange the marinated chicken pieces in a single layer on the grill pan. Cook for 6‑8 minutes on each side, turning once, until the exterior is nicely charred and the internal temperature reaches 165°F (74°C).

   Time: PT15M

   Temperature: 200°C

6. Baste with Butter Chat Masala

   While the chicken is still hot, brush each piece with melted butter mixed with chat masala. This adds shine and a tangy finish.

   Time: PT5M

7. Garnish and Serve

   Transfer the tikka to a serving plate, sprinkle chopped cilantro, and serve with lemon wedges and onion rings.

   Time: PT5M

Nutrition Facts

Calories

250

Protein

25g

Carbohydrates

5g

Fat

12g

Fiber

1g

Ingredient Substitutions

• Instead of Chicken Breast: Chicken Thighs
• Instead of Plain Yogurt: Greek Yogurt, dairy‑free yogurt
• Instead of Ginger‑Garlic Paste: minced ginger + minced garlic
• Instead of Lemon Juice: lime juice
• Instead of Red Chili Powder: paprika
• Instead of Garam Masala: curry powder
• Instead of Cumin Powder: ground cumin
• Instead of Coriander Powder: ground coriander
• Instead of Kasuri Methi: fenugreek seeds
• Instead of Salt: sea salt
• Instead of Vegetable Oil: mustard oil, ghee
• Instead of Unsalted Butter: ghee
• Instead of Fresh Cilantro: parsley

Equipment Needed

• Cutting Board
• Sharp Knife
• Large Mixing Bowl
• Whisk or Spoon
• Grill Pan or Oven Broiler Tray
• Tongs
• Basting Brush (optional)
• Serving Plate

Critical Steps — Do Not Skip

• Marinate the chicken for at least 2 hours to develop flavor and tenderness.
• Grill until the chicken is charred and reaches an internal temperature of 165°F (74°C).

Chef Tips from the Video

• For authentic smoky flavor, finish the tikka on a charcoal grill or add a few drops of liquid smoke.
• Use bone‑in thigh pieces for extra juiciness if you prefer dark meat.
• Serve with a side of mint‑coriander chutney for added freshness.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Freeze in a freezer‑safe bag for up to 2 months; thaw before reheating.

Room temperature: Do not keep at room temperature for more than 2 hours.

Make-Ahead Tips

• Marinate the chicken overnight for deeper flavor.
• Prepare the butter‑chat‑masala mixture in advance and keep refrigerated.
• Pre‑heat the grill or oven while the chicken finishes marinating.