Crispy Chicken Tikka

Chicken tikka is traditionally small boneless chicken preserve in yoghurt and spices which is baked in tandoor or deep fried in pan. An easy way to make it at home is deep fry chicken tikka in pan. Chicken tikka is one of the most popular chicken appetizer from Pakistani and Indian Cuisine and is popular across the globe. For your information bits or a piece is called tikka

Ingredients for Marination

  • 3 boneless, skinless chicken breasts
  • ½ cup plain yogurt(125 g)
  • 2 tablespoons lemon juice
  • 6 cloves garlic, minced
  • 1 tablespoon minced ginger
  • 2 teaspoons salt
  • 2 teaspoons ground cumin
  • 2 teaspoons garam masala
  • 2 teaspoons paprika

Sauce Ingredients

  • 3 tablespoons oil
  • 1 large onion, finely chopped
  • 2 tablespoons minced ginger
  • 8 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 2 teaspoons ground turmeric
  • 2 teaspoons ground coriander
  • 2 teaspoons paprika
  • 2 teaspoons chili powder
  • 2 teaspoons garam masala
  • 1 tablespoon tomato puree
  • 3 ½ cups tomato sauce(800 g)
  • 1 ¼ cups water(300 mL)
  • 1 cup heavy cream(250 mL)
  • ¼ cup fresh cilantro(10 g), for garnish
  • cooked rice, for serving
  • naan bread, for serving


  1. Slice the chicken into small chunks. Combine the chunks with the yogurt, lemon juice, garlic, ginger, salt, cumin, garam masala, and paprika and stir until well-coated.
  2. Cover and refrigerate for at least an hour, or overnight.
  3. Preheat the oven to 500°F (260°C). Line a high-sided baking pan or roasting tray with parchment paper.
  4. Place the marinated chicken pieces on wooden or iron skewers, then set them over the prepared baking pan, making sure there is space underneath the chicken to help distribute the heat more evenly. Bake for about 12 to 15 minutes, until slightly dark brown on the edges.
  5. Make the sauce: Heat the oil in a large pot over medium heat, then sauté the onions, ginger, and garlic until tender but not browned. Add the cumin, turmeric, coriander, paprika, chili powder, and garam masala and stir constantly for about 30 seconds, until the spices are fragrant. Stir in the tomato puree, tomato sauce, and 1 ¼ cups of water, then bring to a boil and cook for about 5 minutes. Pour in the cream.
  6. Remove the chicken from the skewers and add to the sauce, cooking for another 1-2 minutes. Garnish with cilantro and serve over rice or alongside naan bread

Video Recipe

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