chickenTikka on Tawa recipe
Authentic Chicken Tikka Recipe : A Professional Chef's guide to Perfect Results
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What is Chicken Tikka?
Chicken Tikka is a distinguished North Indian dish with
roots tracing back centuries to the Mughal era. The term "tikka"
literally means "pieces" or "chunks" in Hindi, referring to
the boneless chicken pieces marinated in a complex blend of yogurt, spices, and
aromatics before being cooked at high heat. Unlike its cousin Chicken Tandoori,
which uses bone-in pieces, Chicken Tikka exclusively features boneless meat,
making it more accessible and faster to cook.
What sets exceptional chicken tikka apart is the double
marinade technique—a professional method rarely explained in home recipes. The
first marinade tenderizes and flavors the chicken at a molecular level, while
the second builds layers of complexity that penetrate deep into the meat. This
two-stage process, combined with the ancient dhungar smoking method,
creates the signature smoky flavor that defines authentic chicken tikka.
Ingredient Selection: Where Quality Begins
Choosing the Right Chicken Cut
The single most important decision in your chicken tikka
journey is selecting the proper cut. After testing both options extensively, I
recommend boneless, skinless chicken thighs over breast meat for
three compelling reasons
Superior Fat Content: Chicken thighs contain 9 grams of fat
per serving compared to only 3 grams in breasts, which translates directly to
juiciness and flavor.
Forgiving Texture: The dense muscle structure of thighs
requires slightly longer cooking but remains tender even when cooked past the
minimum safe temperature. Breasts, being leaner, turn dry and rubbery within
minutes of overcooking.
Deeper Flavor Profile: Dark meat naturally carries more
robust, savory notes that complement the bold spice blend in tikka marinades.
Professional chefs overwhelmingly prefer thighs for Indian cuisine because the
meat doesn't just carry spices—it integrates with them.
If you must use chicken breasts due to dietary preferences,
cut them into slightly smaller pieces (slices) about 1-inch, avoid cube size
and reduce cooking time by 2-3 minutes to prevent moisture loss.
Essential Spices :
- Kasuri Methi (Dried Fenugreek Leaves)
- Kashmiri Red Chili Powder or kashmiri Red chili Paste (restaurant style)
- Hung Curd (Thick Yogurt)
- Mustard Oil
The Professional Chef's Double Marinade Method
First Marinade: Foundation of
Flavor (Minimum 1-2 Hours)
This crucial step creates the
flavor base and begins the tenderization process. Mix the following for 500g
(approximately 1 lb) boneless chicken thighs cut into 1½-inch pieces:
- 2 teaspoons salt
- 2 teaspoons ginger-garlic paste (freshly made, not jarred)
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon Kashmiri red chili powder (Deggi Red Chili Powder)
Pat the meat completely dry with paper towels before marinating, as excess moisture dilutes the marinade and prevents proper flavor penetration. Cover and refrigerate for a minimum of 1-2 hours, though overnight marination yields superior results as the acids and salt work to break down muscle fibers.
Second Marinade: Building
Complexity (Minimum 2 - 3 hours )
After the first marinade has
tenderized the chicken, drain any excess liquid and apply the second marinade.
This layer introduces the aromatic complexity that defines restaurant-quality
tikka:
- 4 tablespoons hung curd (thick yogurt)
- 4 tablespoons mustard oil (or neutral cooking oil)
- 2 tablespoons tandoori masala powder
- 3 teaspoons Kashmiri red chili powder or red chili paste
- ½ teaspoon turmeric powder
- ½ teaspoon garam masala powder
- ½ teaspoon freshly ground black pepper (optional)
- 1 teaspoon ground cumin
- 1 tablespoon crushed kasuri methi (dried fenugreek leaves)
- 1 teaspoon chaat masala (optional but highly recommended)
Chef's Insight: For restaurant quality use Kashmiri Red Chili Paste compare to powder.
Mix the second marinade
ingredients in a separate bowl first, then coat the pre-marinated chicken
pieces thoroughly. Refrigerate for at least 2-3 hours or overnight for the best results.
Cooking Methods: Choosing Your
Technique
- Oven Method (Most Consistent Results)
- Stovetop Grill Pan Method (Best for Char)
- Air Fryer Method (Fastest and Healthiest)
- Outdoor Grill Method (Most Authentic Flavor)
Critical Mistakes to Avoid: Professional Insights
Through years of teaching this recipe, I've
identified the most common errors that compromise results:
- Under-marinating: Rushing the marinade produces bland, tough chicken. The minimum 3-4 hour marinade is genuinely necessary for both flavor penetration and tenderization.
- Low-fat yogurt: Using reduced-fat yogurt prevents proper flavor development and results in dry chicken. The fat in full-fat yogurt is essential for moisture retention and flavor carrying capacity.
- Overcrowding during cooking: Whether in an oven, air fryer, or pan, overcrowded chicken steams instead of developing the crucial char and crust. Leave space between pieces and cook in batches if necessary.
- Ignoring internal temperature: Relying on visual cues alone leads to undercooked or overcooked chicken. Invest in an instant-read thermometer and always verify the internal temperature reaches 165°F (74°C) in the thickest part.
- Not toasting spices: When using whole spices for homemade tandoori masala, toast them first for 2-3 minutes to release essential oils and intensify flavors. Untoasted spices taste flat by comparison.
- Cooking immediately after marination: Allow marinated chicken to sit at room temperature for 15-20 minutes before cooking. Cold chicken takes longer to cook and browns unevenly, potentially burning on the outside while remaining undercooked inside.
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Steps to make chicken tikka
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Make sure the chicken pieces are cleaned properly. Trim any excess fats from the chicken pieces. Pat them dry using a kitchen towel or tissue paper.
Take the chicken cubes in a mixing bowl, add half of the ginger garlic paste, red chilli powder ( cayenne powder), salt, turmeric powder and lemon juice. Mix them evenly so that all parts of the Chicken pieces are well coated with the spices. Keep refrigerated for at least 1 hour to absorb all the flavors.
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This marination process helps to make the chicken pieces become juicy and soft . Lemon juice play an important part to marinate the chicken pieces quickly.
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Tandoori masala has a distinct red colour appearance due to the use of Kashmiri red chilly paste. If not available you can use paprika or Kashmiri red chili powder.
After this, bring the first marinated chicken pieces out of the refrigerator and mix with this tandoori masala paste. Cover and keep refrigerated for 3- 4 hours or overnight. Chicken pieces will absorb all the flavors of the ingredients while in marination . The longer you keep , the more flavor you get from it.
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After the marination period is over, bring the chicken pieces out of the fridge and keep in room temperature.
Using Tandoor
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Now put the Shewer inside the preheated tandoor and cook for 8 - 10 minutes. While cooking, keep rotating the Shewer to cook the chicken pieces from all sides at a regular intervals.
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When the chicken pieces become crisp and golden , brush them with clarified butter and cook for more 2 minutes. Now remove the chicken pieces out of the Shewer using a towel and serve hot topping with some fresh chopped Cilantro leaves and chaat masala.
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Using an Oven
For the last 3 - 4 minutes, move the chicken pieces over the top rack. Remove and serve hot the chicken Tikka.
Chicken Tikka on Tawa( pan )
But You can make chicken Tikka using a Non stick pan or on a tawa. You can also use a heavy cast iron skillet to cook chicken Tikka.
Heat a non stick pan in slow flame and grease it with few drops of oil . If using tawa then you should heat the oil in high flame to make it non stick. After bringing out the marinated chicken Tikka mixture from the fridge, remove the excess MARINATION from it.
Now put the chicken cubes on pan or tawa and cook in slow flame for 8 - 10 minutes flipping both sides at a regular interval.
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You can notice that the chicken pieces are becoming crisp and golden on both sides. After 10 minutes switch off the flame of the gas and serve the chicken Tikka hot.
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Check if the chicken pieces are cooked or not by piercing a sharp knife or tooth pick inside the chicken Tikka pieces.
The process is same as using a non stick pan . Cook the chicken pieces in slow flame till Crisp golden.
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Chicken Tikka
Chicken tikka is boneless chunks of chicken pieces marinated in a yogurt based marination and cooked over charcoal, oven and on Tawa till crisp golden. It is served with cilantro mint chutney, lemon wedges and onion slices.
Ingredients
- 500g (approximately 1 lb) boneless chicken thighs cut into 1½-inch pieces
- 2 teaspoons salt
- 2 teaspoons ginger-garlic paste (freshly made, not jarred)
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon Kashmiri red chili powder (Deggi Red Chili Powder)
- 4 tablespoons hung curd (thick yogurt)
- 4 tablespoons mustard oil (or neutral cooking oil)
- 3 teaspoons Kashmiri red chili powder or red chili paste
- ½ teaspoon turmeric powder
- ½ teaspoon garam masala powder
- ½ teaspoon freshly ground black pepper (optional)
- 1 teaspoon ground cumin
- 1 tablespoon crushed kasuri methi (dried fenugreek leaves)
- 1 teaspoon chaat masala (optional but highly recommended)
- 1 tablespoon clarified butter.
- Chopped Cilantro leaves
- Salt as per taste.
Instructions
- Cut the chicken pieces into bite size cubes. Trimmed and wash properly. Pat them dry completely using a tissue or kitchen towel.
- First marination :- mix the red chili powder, ginger garlic paste, salt and lemon juice with the chicken pieces and keep them marinated for a hour.
- Second marination :- take the yogurt in a mixing bowl and mix with the remaining ginger garlic paste, red chilli powder, lemon juice, red chilly paste, cumin powder, garam masala, chat masala, salt and cooking oil.
- Whisk everything well to make a thick masala known as tandoori masala.
- Mix the 1st marinated chicken pieces with this tandoori masala and keep refrigerated for 3 - 4 hour.
- On a Tawa :- heat a Tawa with one teaspoon cooking oil in high flame for one minute.
- Slow the flame to low and carefully place the chicken pieces on the Tawa. after discarding excess marination from them.
- Roast them for two minutes and after that flip them to other side and roast for another 2 minutes.
- Chicken pieces are now become tender and crisp. Cook then like this for 8 - 10 minutes flipping from one side to another till crisp golden and the masala become dry.
- Remove and serve them hot with green mint chutney, lemon wedges and onion slices. Sprinkle chat masala and chopped coriander leaves over them.
- If using wooden sticks or shewer then soak them in water for 30 minutes.
- Preheat the Oven at 240° C for at least 15 minutes. Line aluminum foil in a baking tray and place a rack over it.
- Start to thread the chicken pieces in a Shewer one after another keeping a minimum gap between them.
- Place the shewer on baking tray and place inside the oven and grill for 20 minutes or till done. Check them after 15 minutes and brush some butter over them.
- For the last 3 to 4 minutes move the chicken shewer on top rack. Remove and serve hot.
Chef's Notes
- Kashmiri chilly paste is important to give it the distinct red colour appearance. Red Chilli powder will not give you the same result as Kashmiri chilly paste. It also help with curd to make a thick layer on the chicken pieces.
- If you are using red chilli powder or cayenne then heat in cooking oil for few seconds before applying. It can give you a nice red color.
- First marination is important to get the perfect flavors.
- While using tandoor make sure to use a kitchen towel while handling the Shewer.
- When you shew the chicken pieces in Shewer one by one , keep a short distance in between them. Don't overlap while shewing the chicken. Otherwise overlap part won't get cooked completely
📊 Nutritional Value (150 g Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 250 kcal |
| Protein | 30 g |
| Fat | 10 g |
| Carbohydrates | 5 g |
| Fiber | .3 g |
| Sodium | 500-800 mg |
ℹ️ Additional Info
Course: Appetizer | Cuisine: Indian | Method: Grilling
Chicken tikka on tawa recipe video
Serving Suggestions: Complete the Experience
- Essential Sides: Serve with fluffy basmati rice or warm garlic naan as the foundational carbohydrate. The neutral base allows the tikka's complex flavors to shine while providing textural contrast.
- Cooling Elements: Cucumber raita (yogurt sauce with grated cucumber, mint, and cumin) is non-negotiable for balancing the heat and richness. The cooling dairy and fresh cucumber provide essential palate relief between bites.
- Fresh Components: Laccha onions (thinly sliced onions dressed with lemon juice, salt, red chili powder, and fresh coriander) add bright, sharp notes that cut through the tikka's richness.
- Acid and Heat: Offer green chutney (mint-cilantro chutney) and mango pickle for diners who want additional layers of flavor complexity.
Storage and Reheating: Maintaining Quality
Refrigeration: Store cooked chicken tikka in airtight containers for up to 3-4 days at temperatures below 4°C (40°F). Always refrigerate within 2 hours of cooking to prevent bacterial growth.
Freezing: For longer storage, freeze uncooked marinated chicken in freezer-safe bags for up to 3 months. Thaw overnight in the refrigerator before cooking. Avoid freezing cooked tikka as the texture degrades significantly upon reheating.
Reheating Methods:
Oven: Preheat to 175°C (350°F), wrap tikka loosely in foil, and heat for 10-15 minutes until the internal temperature reaches 75°C (165°F).
Stovetop: Warm gently in a covered pan over low-medium heat with 1-2 tablespoons of water or stock to restore moisture, approximately 5-7 minutes.
Microwave: Place in a microwave-safe container with a lid, heat on 50% power in 30-second intervals, stirring between intervals, until thoroughly heated to 165°F (74°C).
Critical Safety Note: Never reheat chicken tikka more than once, as multiple heating cycles increase bacterial contamination risk and severely compromise texture.
Frequently Asked Questions
Q1. Can I use chicken breast instead of chicken thighs?
Yes, but thighs are recommended for juicier results due to higher fat content (9g vs 3g per serving). If using breasts, cut into smaller 1-inch pieces, reduce cooking time by 2-3 minutes, and monitor temperature closely to prevent drying.
Q2. How long should I marinate the chicken tikka?
Minimum 1-2 hours for the first marinade, then at least 2-3 hours ( overnight for best) for the second marinade. Total marination can extend up to 48 hours safely for maximum flavor. Beyond 48 hours, the chicken becomes mushy.
Q3. What's the difference between chicken tikka and tandoori chicken?
Chicken tikka uses boneless 1-1.5 inch cubes and cooks in 15-20 minutes, while tandoori chicken uses bone-in cuts requiring 30-40 minutes. Both use similar marinades, but tikka's smaller size allows deeper flavor penetration.
Q4. Can I make chicken tikka without a tandoor or outdoor grill?
Yes! Use an oven at 230°C (450°F), stovetop grill pan, or air fryer at 200°C (400°F). For smoky flavor, use the dhungar method: hot charcoal with ghee, covered for 10 minutes
Q5. How do I know when chicken tikka is fully cooked?
Use an instant-read thermometer—chicken must reach 75°C (165°F) internally for safe consumption. Insert into the thickest piece without touching the skewer. Visual cues alone are unreliable.
Q6. Can I make this recipe less spicy?
Reduce Kashmiri red chili powder to ½ teaspoon, add 1-2 extra tablespoons yogurt, and omit cayenne. Kashmiri chili provides color with minimal heat. Serve with cooling raita.
Q7. Can I freeze marinated chicken tikka?
Yes, freeze uncooked marinated chicken for up to 3 months in freezer-safe bags. Thaw in refrigerator overnight before cooking. Don't freeze cooked tikka—it becomes dry and rubbery.
Q8. What can I substitute for kasuri methi?
Use ½ teaspoon dried oregano plus ½ teaspoon dried thyme, or 3 tablespoons fresh fenugreek for 1 tablespoon dried. Alternatively, add extra ½ teaspoon garam masala.
Q9. How should I store and reheat leftover chicken tikka?
Refrigerate in airtight containers for 3-4 days. Reheat in oven at 175°C (350°F) wrapped in foil with 1-2 tablespoons water for 10-15 minutes until 75°C (165°F) internally. Never reheat more than once.
Q10. Can I make a vegetarian version?
Yes, substitute paneer cut into 1-inch cubes using the same second marinade. Marinate 30 minutes to 2 hours, then cook at 200°C (400°F) for 10-12 minutes in oven or 8-10 minutes in air fryer. Add bell peppers and onions for extra flavor.
Authentic Chicken Tikka demands respect for technique, quality ingredients, and proper timing. The double marinade method, careful temperature control, and optional dhungar smoking transform simple chicken into an extraordinary dish worthy of the finest restaurants.
By following these professional guidelines and avoiding common mistakes, you'll consistently produce chicken tikka with perfect char, succulent interior, and complex, aromatic flavors. Whether you're preparing weeknight dinner for family or hosting guests for a special occasion, this recipe delivers impressive results that showcase your culinary skills.
The techniques you've learned here—proper marination, temperature management, and authentic smoking methods—transfer to countless other dishes, making you a more confident, capable cook overall.Start with quality chicken thighs, invest time in proper marination, monitor your cooking temperature, and trust the process. Your perfectly cooked, aromatic, restaurant-quality Chicken Tikka awaits.
This recipe represents over a decade of professional culinary experience specializing in Indian cuisine. Every technique has been tested repeatedly in commercial and home kitchens to ensure reliability and superior results. The double marinade method, dhungar smoking technique, and specific ingredient ratios reflect authentic restaurant practices adapted for home cooking success.
I've incorporated food safety guidelines from the USDA, CDC, and international health organizations regarding proper internal temperatures, storage protocols, and reheating methods.
NICE TO MEET YOU!
I’m Mobasir Hassan, Executive Sous Chef with the Radisson Hotel Group. After years in hotel kitchens, I now share chef-tested recipes, step-by-step cooking techniques, and restaurant-style dishes that home cooks can recreate with confidence. I’m glad you’re here!
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