Indian Chicken Tikka Kebab Recipe (Murgh Tikka)

About Chicken Tikka Kabab

Chicken Tikka (Murgh Tikka, Tandoori Chicken Tikka) is a popular North Indian appetizer in which boneless chicken pieces are marinated in a spicy marinade and then grilled until cooked through and slightly charred.

Tikka came from the Turkish word ‘Tike,’ which means ‘Pieces.’

This Indian chicken kebab recipe is everyone’s favorite and is on the menu of almost every Indian restaurant worldwide. I, too, make it at home for almost all house parties or get-togethers. The reason is that it is super easy to make and everyone loves it, including the kids.

Indian chicken tikka recipe is traditionally made in a clay oven called a ‘Tandoor Oven,’ but it can also be made in an oven, microwave, air fryer, or outdoor grill.

The recipe for making murgh tikka varies from person to person. In this post, I am sharing my tried-and-tested formula, which I have used for years.

I have mentioned many small details that will take your dish from average to outstanding.

For example, my recipe calls for double marination. The first marination makes the chicken pieces juicy and tenderizes the meat without using any chemical tenderizer. The second marination gives them the perfect taste and flavor. Try it and share your feedback in the comments!

Why Make Tandoori Chicken Tikka At Home?

This dish is readily available in Indian restaurants, but I still prefer to make it at home. Here are some of the reasons why I prefer making it at home

1. You can use the best quality ingredients to make it. When you get it from a restaurant, you cannot be sure of the quality of the chicken and the spices used.
2. Homemade tastes so much better.
3. It is much more economical to make it at home.
4. Homemade tikka is free of any artificial colors and flavor enhancers.

How To Make Murgh Tikka

Preparation

Rinse 1 kg of skinless, boneless chicken breasts (or thighs) with water, then pat them dry with paper towels. Cut them into ½-inch cubes.

Marinate The Chicken (First Marinade)

Step 1: Add the following ingredients to a large mixing bowl and mix well.

• chicken cubes
• 2 teaspoon salt
• 2 teaspoon ginger garlic paste
• 2 tablespoon freshly squeezed lime juice

Step 2: Cover the bowl with a lid or plastic wrap and refrigerate the chicken for 3-4 hours or overnight.

Do The Second Marination

Step 3: Take the bowl out of the refrigerator. Add the following ingredients to the bowl and mix well to coat the chicken pieces.

• 4 tablespoon thick yogurt
• 1 tablespoon cornstarch
• 4 tablespoon mustard oil
• 2 tablespoon tandoori masala powder
• 3 teaspoon Kashmiri red chili powder
• ½ teaspoon turmeric powder
• ½ teaspoon garam masala powder
• ½ teaspoon black pepper powder

Step 4: Keep the marinated chicken in the refrigerator for at least 30 minutes or up to 2 days.

Smoke The Marinated Chicken (Optional)

Step 5: This step is optional, but it gives a restaurant-like smoky flavor to chicken tikka. It is called the Dhungar method. Heat charcoal over a direct flame until it is red hot. Place the marinated chicken in the center of a small bowl, then place the heated charcoal in the bowl.

Step 6: Drizzle 1 teaspoon ghee ( or oil) over the charcoal.

Step 7: Immediately close the bowl’s lid.

Step 8: Let the chicken absorb the smoke for 10 minutes to develop a smoky flavor. Remove the lid, and discard the bowl with the charcoal. Mix well.

Grill The Chicken Tikka Kebab

In An Oven

Step 9: Preheat the oven to 400℉ (200℃). Line a baking tray with foil and place a wire rack on top. Thread the marinated chicken on the skewers along with onions and green peppers (capsicum). Line the skewers on the tray and keep the tray in the middle rack of the preheated oven.

Step 10: Grill for 10-12 minutes. Pull the tray from the oven and generously brush the skewers with salted butter. Then, flip and brush the other side with butter as well.

Step 11: Return the tray to the oven and grill for another 10-12 minutes. Set the oven to BROIL and broil the skewers for 3-4 minutes, until they are slightly charred. Remove the tikka from the oven and serve hot.

In An Air Fryer

• Line the fryer basket with aluminum foil.
• Place the marinated chicken pieces in the basket in a single layer.
• Air fry at 400℉ (200℃) for 8-10 minutes.
• Brush with butter, flip, and brush with butter on the other side.
• Air fry for another 8-10 minutes until the tikka are cooked and slightly charred.

In A Frying Pan Over The Stovetop

• Add 2 tablespoon of oil to the frying pan and place the skewers in it.
• Cook on one side for 4-5 minutes, or until the chicken is nicely browned. Brush with butter, flip, and apply butter on the other side. Cook for 4-5 minutes until the chicken is cooked through.
• Now, roast the skewers over direct heat for a few seconds on each side to get that slightly burned flavor. Sprinkle lemon juice and chaat masala over it and serve.

In A Microwave

• Preheat the microwave to 400℉ (200℃) on the convection setting.
• Place the skewers on the grill pan in your microwave and put a tray underneath to catch drippings.
• Cook for 25-230 minutes until the tikka is nicely grilled and turns brown on all sides. Turn it around in between and apply butter to get an even color on the tikka.

In An Outdoor Grill

• Preheat your grill to medium‑high heat.
• Oil the grates to prevent sticking.
• Grill skewers 15-20 minutes total, turning every few minutes until charred in spots and cooked through.
• Internal temperature should reach 165°F (74°C)

Serving Suggestions

Chicken Tikka Kebab make for a delicious appetizer. Serve it with Green Chutney or Dahi Chutney, Lachha Onions, and Lemon Wedges. 

Do not forget to drizzle some Chaat Masala Powder over it just before serving.

I like to make a murgh tikka wrap by placing the tikka in a tortilla or Lachha Paratha along with some green chutney, mayonnaise, lettuce, and sliced onions.

Add it to Salads, pizza, quesadillas, biryani, noodles, or rice. I love to top it over my Saffron Rice for a delicious meal.

The leftover tandoori chicken tikka is great for making Chicken Tikka Masala or Butter Chicken curry.

It can also be served with Basmati Rice or Plain Naan.

Storage Suggestions

You can marinate the chicken and store it in the fridge for up to 2 days. Once you want to serve it, grill it and serve it immediately. This is an excellent idea if you plan to make it for a large crowd.

You can freeze the marinated chicken in freezer bags for up to 3 months. Once ready to serve, thaw for a few hours on the counter, then grill and serve.

If you have leftover murgh tikka, you can store it in an airtight container for up to 3 days. Reheat in an air fryer, microwave, or oven before serving.