📍 Where this dish comes from: Mumbai
Discover the history of this region →
Discover the history of this region →
Chicken tikka is India’s most exported dish for good reason — the combination of yogurt-tenderized chicken and aromatic spice crust, charred under intense heat, produces something that transcends its simple ingredients. Seared until the edges char and smoke, these vermilion chunks of chicken are impossibly juicy within; the yogurt has tenderized every fiber, the spices have penetrated to the bone, and the fragrance rising from the plate will draw a crowd from the next room.
What You’ll Need
Servings: 4 servings
Calories: 290kcal
Ingredients
- 500 g boneless chicken thighs cubed
- 3 tbsp full-fat yogurt
- 1 tbsp ginger-garlic paste
- 1 tsp tandoori masala
- 1 tsp red chili powder
- 1/2 tsp cumin powder
- 1/2 tsp coriander powder
- 1/4 tsp turmeric
- 2 tbsp lemon juice
- 2 tbsp ghee
- Salt to taste
- Skewers, onion rings, and lemon wedges to serve
Instructions
- Combine all marinade ingredients and coat chicken thoroughly.
- Marinate minimum 4 hours, preferably overnight.
- Thread onto skewers.
- Grill on high heat or broil at maximum 8–10 minutes per side.
- Baste with ghee halfway through cooking.
- Cook until charred at edges and cooked through.
- Rest 2 minutes before serving.
- Serve on onion rings with lemon wedges and mint chutney.
Nutrition
Serving: 1serving | Calories: 290kcal | Protein: 32g | Fat: 16g
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Health Benefits
- Chicken thighs provide more iron and zinc than breast meat, along with beneficial fat.
- The yogurt marinade helps tenderize protein fibers, making the chicken easier to chew and digest.
- Kashmiri chili contains capsaicin, studied for its potential to temporarily boost metabolism.