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    Home » Chicken » Indian Pakistani Chicken » Pakistani Chicken Tikka Recipe

    Apr 3, 2021 · Modified: Nov 30, 2021 by Mariam Sodawater · This post may contain affiliate links. 3 Comments

    Pakistani Chicken Tikka Recipe

    594 shares
    Jump to Recipe Print Recipe Jump to Video
    5 from 3 votes
    Tandoori Chicken Leg and Breast in a plate with fresh salads.
    A close up chicken leg in a pan, ready to smoke.

    Ready for a smokey succulent authentic Pakistani chicken tikka? It tastes just like a restaurant and as if just coming off the barbecue pit. Marinate tikka ahead and cook it within 25 minutes!

    Chicken tikka leg and breast served on a plater with sauces in the background.

    This is one of the most tested recipes on the blog. The tandoori chicken is often referred to as Chicken Tikka Thigh or Breast in Pakistan.

    So if the bone in the version of tandoori chicken is called chicken tikka in Pakistan then what is the boneless chicken tikka version called? It is called Chicken tikka boti or Chicken tikka kabab.

    Jump to:
    • Why does this recipe work?
    • Ingredients
    • How to make it?
    • Chicken tikka on the stovetop 
    • Recipe FAQ
    • 📖 Recipe
    • 💬 Comments

    Pakistani grilled chicken tikka is so dear to us that compromising on authentic taste was a crime. Most home cooks depend on chicken tikka spice mix for making tandoori chicken and the job is really easy like that.

    When I decided to post this recipe, I wanted to include a tikka spice mix recipe too. Because many followers are skeptical about store-bought spices. So you can get the tikka spice mix if you want authentic taste hassle-free. The spice mixes often have MSG and artificial flavors for kicking taste.

    Why does this recipe work?

    • While you feel like there should be a secret combo of whole Indian spices that give out robust tikka flavor, the reality is staying away from whole spices and undermining whole spices flavors to bring out tikka flavor. 
    • The smoking does a great job here. And you get a very delicious tikka flavor without excessive thirst or heartburn that comes with too much use of commercial spice mixes.
    • The below recipe has a very authentic taste very much like a restaurant without premade-spice mix but you can substitute red chili flakes with spice mix if you want a sharper taste. 

    Ingredients

    So here is a visual of the ingredients.

    Ingredients for making chicken tikka.
    • Chicken: Use medium-sized chicken pieces that weigh 750 grams. (Live chicken weighs 1-1.25 kg) Smaller chicken has tender meat. The bigger bird would require longer marination of at least 8 hours.
    • Wet spices: The wet spices are ginger, garlic, green chili, and papaya paste on the round plate. Papaya paste is used as a meat tenderizer.
    • Common Indian spices: Tikka doesn't require tons of spices like achari chicken. The dry spices are common Indian spices like cumin, coriander, turmeric, garam masala, salt, red chili flakes, and Kashmiri chili powder.
    • Kashmiri chili has a bright red color and a moderately spicy taste. You can substitute Kashmiri chili powder with paprika, and extra chili powder.
    • Yogurt: Yogurt adds a little tanginess and is also a meat tenderizer.
    • Lemon: Lemon helps with the tanginess.

    How to make it?

    a collage of steps for prepping chicken and marinade.

    Chicken tikka on the stovetop 

    1. Soak chicken in vinegar and salt solution for 20 minutes. Pro Tip: This helps clean the chicken and removes the blood in the chicken leg. You can read more about washing chicken on Cookist.com.
    2. Wash the chicken thoroughly after soaking and pat dry. Now, pierce the chicken with a fork. Then insert deep cuts across the grain. The cuts should be deep and the knife should touch the bone of the chicken.
    3. Mix all the ingredients of marination in a bowl.
    4. Apply all over the chicken and marinate overnight in the fridge. Or keep for 4-6 hours at room temperature in a cool place. Cover the pot with mesh or thin cloth to allow air circulation if kept out of the fridge.
    A collage showing cooking and grilling on tikka.
    1. Cook tikka in a wide pot on medium-high heat for 10-15 minutes. Cover the pot while cooking. Then burn excess water on high heat.

    Pro Tip 1: Do not overcook tikka, the meat shouldn't come off the bones. If the tikka is fully cooked and there is still water left in the masala.

    Remove chicken pieces and keep them on a separate plate. Then burn excess water on high heat. Apply the dry masala over the chicken but do not overdo it.

    Pro Tip 2: If you have any excess masala save it to make chicken tikka both or chicken tikka masala or add it to any sauce.

    1. To smoke: Place tikka in a wide pot with a tight lid. Put a piece of foil or a small metal bowl in the center of the pot. Now, heat charcoal on high flame until red hot then transfer coal carefully with the help of tongs to a pan. Drizzle little oil over the coal and cover the lid tightly to trap the smoke. Smoke for 7-10 minutes.
    2. Now heat the smoked tikka on the direct flame until crispy and serve. Or alternatively, you can grill tikka will little oil on a grill pan until slightly crispy. Grill on low heat.
    Tikka grilled on a pan.

    Pro Tip: You can place the grill on the flame and grill 2-3 tikka together. Freshly tikka tastes best because most juices are locked in. Reheating can dry out the juices but they still taste delicious.

    Coal barbecue and oven method in the recipe card.

    Recipe FAQ

    Is tandoori and tikka the same?

    Commonly tandoori chicken is bone-in and tikka is bone-less skewered chicken. Tikka is more accurately anything cubed and grilled like paneer tikka. Tandoori and tikka are also spice blends and have slightly different flavors. Tandoori is a milder flavor and tikka is a spicier flavor.

    What to serve with Tandoori Chicken Tikka?

    Chicken tikka Thigh tastes best with accompaniments like sliced and washed onions, Green chutney, Imli chutney, Garlic yogurt, Paratha, or chapati flatbreads.

    Can you bake Bone-in Tikka?

    Yes! Bake at 350 F until fully cooked and charred. See detailed method in notes of the recipe card.

    Can I marinate chicken tikka ahead and freeze it?

    Yes! you can marinate tikka up to 4 weeks ahead and freeze it. Just defrost tikka by placing it in the fridge a night ahead and then place it on the counter 2-3 hours before cooking so chicken comes to room temperature. Then cook as instructed.

    grilled tikka close up.
    Tikka grilled on direct heat!

    Hungry for grilled chicken? Check these.

    • Lahori Chargha
    • Chicken Seekh Kabab
    • Balochi Tikka Karahi
    • Malai Chicken

    If you try this Chicken Tikka, I'd LOVE to hear your feedback in the comments. Your 5-ratings motivate me to do my best. Stay connected for more recipes and videos on Facebook, Instagram, Pinterest, and Youtube.

    📖 Recipe

    A close up chicken leg in a pan, ready to smoke.

    Chicken Tikka Recipe Pakistani

    Ready for a smokey succulent authentic Pakistani chicken tikka? It tastes just like a restaurant and as if just came off the barbecue pit.
    5 from 3 votes
    Print Pin
    Prep: 30 minutes
    Cook: 25 minutes
    Total Time: 55 minutes
    Servings : 4 servings
    Calories: 361kcal
    Author: Mariam Sodawater
    Prevent your screen from going dark

    Ingredients

    • 1 whole skinless chicken, cut in 4 pieces, 2 legs and 2 breasts with wings
    • ½ tablespoon salt
    • 3 tablespoon vinegar

    Tikka marinade

    • 1½ tablespoon Kashmiri chili powder or paprika for color
    • ½ tablespoon cumin powder, roasted and grounded
    • 2 teaspoon coriander powder, roasted and grounded
    • 1 teaspoon or ½ tablespoon red chilli flakes, skip for less spicy
    • ½ teaspoon turmeric powder
    • ½ teaspoon black pepper powder
    • ¾ tablespoon ginger paste
    • ¾ tablespoon garlic paste
    • ¾ tablespoon green chilli paste, use less or skip for less spicy
    • 1 teaspoon salt
    • 1 tablespoon oil
    • 4 tablespoon lemon juice
    • 2 tablespoon plain yogurt
    • 1 tablespoon raw green papaya paste, simply process a piece of skinned raw green papaya into a smooth paste.
    • ½ teaspoon sugar
    • ¼ teaspoon zarda color or red color, optional, see notes
    • Oil, to grease pan and cook

    Instructions

    Marinate

    • Soak chicken in vinegar and salt solution for 20 minutes, then wash and pat dry. Insert deep cuts across the grain.
    • Mix all the ingredients of marination in a bowl and apply all over the chicken. Marinate overnight in the fridge or keep for 4-6 hours outside in a cool place.

    Cook

    • Cook tikka in a wide pot on medium-high heat for 10-15 minutes. Cover the pot while cooking. Then burn excess water on high heat.
    • Pro Tip: Do not overcook tikka, the meat shouldn't come off the bones.

    Smoke

    • Heat a charcoal red hot smoke chicken for 10 minutes.
    • Now heat the smoked tikka on the direct flame until crispy and serve.
      Pro Tip: You can place the grill on the flame and grill 2-3 tikka together. Or alternatively, you can grill tikka will little oil on a grill pan until slightly crispy. Grill on low heat.

    Notes

    Marinate ahead:
    You can marinate tikka up to 4 weeks ahead and freeze. Just defrost tikka by placing it in the fridge a night ahead and then place it on the counter 2-3 hours before cooking so chicken comes to room temperature. Then cook as instructed.
     
    Chicken Tikka in an oven:
    1. Marinate chicken as described above.
    2. Preheat oven to 180C/350F. Line a tray with foil and place a rack on the tray.
    3. Remove chicken from the marinade, shaking off excess (reserve Marinade), and place on the rack.
    4. Bake for 20 minutes, then slather Marinade generously on both sides.
    5. Bake for a further 10 minutes brush with Marinade again.
    6. Bake for another 10 minutes and then brush with oil.
    7. Increase heat to 220C/450F. Bake for a further 10 minutes until you get some nice charred spots on the chicken.
    Chicken Tikka on the coal barbecue:
    1. After overnight marination of chicken. 
    2. Heat coals until red hot.
    3. Remove chicken from the marinade, shaking off excess.
    4. Insert flat metal skewers on the chicken leg and breast and place skewer above the coal on the barbecue pit. Or directly place TIkka on the barbecue grill. Brush the tikka with little oil as it cooks on both sides. Cook both sides for 5 minutes each until tikka is cooked and gets a few charred marks.
    Serving suggestions
    • Sliced onions, washed and drained
    • Green chutney 
    • Imli chutney
    • Garlic yogurt 
    • Paratha or chapati

    Nutrition Information

    Serving: 1tikka ,Calories: 361kcal ,Carbohydrates: 7g ,Protein: 42g ,Fat: 18g ,Saturated Fat: 3g ,Trans Fat: 1g ,Cholesterol: 133mg ,Sodium: 1687mg ,Potassium: 617mg ,Fiber: 2g ,Sugar: 2g ,Vitamin A: 1423IU ,Vitamin C: 14mg ,Calcium: 83mg ,Iron: 4mg
    Mention @Recipe52 or tag #Loverecipe52!

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    594 shares

    Reader Interactions

    Comments

    1. Mariam says

      June 10, 2021 at 11:59 pm

      5 stars
      Hi

      Reply
    2. Umm-e-Aimen Taaha says

      April 28, 2021 at 4:00 pm

      5 stars
      Super delicious....

      Reply
      • Recipe 52 says

        May 17, 2021 at 2:55 pm

        Thanks a lot for the lovely feedback.

        Reply

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    If you enjoy this recipe, please consider leaving a star rating along with your comment. Not only your reviews motivate me to do my best, but they also help others find me online. Thank you! Mariam




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    Hi, I’m Mariam Sodawater, a passionate home chef dedicated to sharing authentic South Asian taste with simple recipes and easy-to-find ingredients. My motto is EASY, HEALTHY, and FRUGAL food. Home cooking can be fun and therapeutic!

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