This tandoori chicken tikka or murgh tikka is a popular North Indian starter, where marinated chicken is grilled until perfection. This authentic snack recipe is great to make for parties or get-togethers.
About This Recipe
Tandoori Chicken Tikka or Murgh Tikka is a mouth-watering chicken dish where chicken is marinated with two marinades and then grilled until nicely browned and succulent. It is one of the most popular chicken starters, that you will probably find in all the North Indian restaurants.
Marinated in yogurt and everyday spices, this chicken appetizer is full of flavor and every bite will amaze you with its taste. It is a mildly spicy chicken starter that also has a rustic and smoky flavor due to the grilling of the chicken.
It is also given an extra smoky effect by using the coal technique, which makes it, even more, lip-smackingly good. Murgh Tikka is so simple to make and can be prepared beforehand for your parties. Just marinate it and grill it when your guest arrives.
Chicken – High in protein, this dish is a must in my household and this Chicken Tikka is the best snack to have for a healthy weekend. You can also use Fish or Prawns to make this Tikka recipe instead of Chicken.
First Marinade – This is a simple mixture of salt, ginger garlic paste, and lemon juice. This mixture is kept aside for 3 to 4 hours so that the chicken becomes tender.
Second Marinade – Next, the chicken is marinated with hung curd, cornflour, mustard oil, tandoori masala, Kashmiri red chilli powder, turmeric powder, garam masala powder, and black pepper powder.
This marination really brings out all the flavor in this irresistible chicken starter.
So if you are looking for a Chicken starter that is simple to make and is filled with irresistible flavors, don’t miss out on this Murgh Tikka recipe.
Step By Step Recipe
Add the ingredients for the first marinade in a bowl and mix well.
Cover the bowl and refrigerate for 3-4 hours or overnight. Add the ingredients for the second marinade in the bowl and mix well.
Keep the marinated chicken aside for 30 minutes.
Preheat the oven to 400 degrees F (200 degrees C). Thread the marinated chicken in the skewers along with onion and capsicum. Line the skewers on a foil lined baking tray. Grill for 10-12 minutes and then rotate the skewers.
Grill for another 10-12 minutes.
Increase the oven temperature to 420 Degrees F and broil the skewers for 3-4 minutes until they are slightly charred. Remove the tikka from the oven. Serve the tikka hot.
Frequently Asked Questions
Making it in Microwave is an easy process. Once you have marinated the chicken, thread chicken, bell pepper, and onion alternatively onto skewers.
Preheat your microwave to the highest temperature at 400 F. Place the skewers on the grill pan in your microwave and put a tray underneath to catch drippings, so that your microwave doesn’t become dirty with all the drippings from the tikka.
Cook till the chicken is nicely grilled and turns brown from all the sides. Turn them around in between and apply some butter to get even color on the tikka.
Cooking this chicken starter from all the sides will take about 30 minutes.
Traditionally, Tikka is made in Tandoor, but you can also make it in a frying pan.
Just add a little oil in the frying pan and place the chicken skewers on it. Cook from one side till it’s nice and brown. Brush some more butter and flip it to the other side and cook it evenly till the chicken is cooked properly.
Now just roast the skewers over direct heat for a few seconds on each side to get that slightly burned flavor.
To make a Chicken Tikka Wrap, add the grilled Chicken Tikkas on whole wheat or all-purpose flour Roti/Paratha and top it with some green chutney, hung yogurt, sliced onions and tomatoes, chaat masala powder and a squeeze of lemon juice.
The only difference between both of them is the size of the meat. While Tikka uses small pieces of meat speared by a skewer and grilled, in Tandoori, big pieces of Chicken or bone pieces are used. Sometimes, there are different sets of spices used too to marinade the chicken in both the recipes.
You can marinate the chicken and store it in the fridge. Once you want to serve it, grill it, and serve fresh. This is a great idea if you are planning to make it for a large crowd.
You can freeze the marinated chicken as well. Once ready to serve, thaw for a few hours over the counter, grill, and serve.
If you have ready tikka leftover, you can put them in a yummy curry and make chicken tikka masala.
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Chicken Tikka Recipe
- 750 g Boneless Chicken (Cut into thin slices)
For First Marinade:
- 1 tsp Salt
- 2 tsp Ginger Garlic Paste
- 2 tbsp Lemon Juice
For Second Marinade:
- 3 tbsp Hung Curd
- 1 tbsp Corn Flour
- 4 tbsp Mustard Oil
- 1 tbsp Tandoori Masala
- 3 tsp Kashmiri Red Chilli Powder
- 1/4 tsp Turmeric Powder
- 1/2 tsp Garam Masala Powder
- 1/2 tsp Black Pepper Powder
- 1 Piece of Charcoal
- 1 tsp Ghee
- 10-12 Bamboo Skewers (Soaked in water for a few hours)
- 1 cup Onion (Cut into cubes)
- 1 cup Capsicum (Cut into cubes)
- Add the ingredients for the first marinade in a bowl and mix well.
- Cover the bowl and refrigerate for 3-4 hours or overnight.
- Add the ingredients for the second marinade in the bowl and mix well.
- Keep the marinated chicken aside for 30 minutes.
- Preheat the oven to 400 degrees F (200 degrees C).
- Thread the marinated chicken in the skewers along with onion and capsicum.
- Line the skewers on a foil lined baking tray.
- Grill for 10-12 minutes and then rotate the skewers.
- Grill for another 10-12 minutes.
- Increase the oven temperature to 420 Degrees F and broil the skewers for 3-4 minutes until they are slightly charred.
- Remove the tikka from the oven.
- If you want the smoky flavour, heat the coal over direct heat until red hot.
- Keep the tikka in a shallow bowl.
- Keep a piece of aluminium foil over the tikka and keep the hot coal over the foil.
- Drizzle ghee over the coal and cover the lid of the bowl immediately.
- Let the tikka absorb the smoke for 10-15 minutes.
- Remove the lid and discard the coal piece and foil. Serve the tikka hot.