Juicy chicken, a thick spiced marinade and quick, high-heat cooking give Chicken Tikka its deep flavour and lightly charred finish. Serve with naan, rice or a simple chutney.
Murgh tikka, or chicken tikka, is a fixture on Indian restaurant menus around the world. It works equally well as an appetizer or main and is also the foundation for classics like Chicken Tikka Masala and Butter Chicken. Learning to make it at home gives you a versatile, flavourful protein to use in many dishes.
This tikka pairs perfectly with hari chutney and warm homemade naan or garlic naan. Enjoy!
Murgh tikka is prized for its tender, well-seasoned meat and concentrated spice profile. The technique—two quick marinades, time to rest, and a burst of high heat—keeps the chicken moist while delivering that desirable charred edge.
Why We Love Murgh Tikka
- Travels well for picnics or potlucks and stays tender after reheating.
- Makes a great filling for wraps, sandwiches and lunch boxes.
- A lighter option than many sauced dishes, but still very satisfying.
Key Ingredients for Chicken Tikka
Chickpea Flour
Lightly toasted with ajwain, chickpea (besan) flour adds body to the second marinade and gives a warm, nutty note once cooked. Fresh besan makes a clear difference.
Ginger and Garlic Pastes
These blend smoothly with yoghurt and distribute flavour evenly. Fresh pastes deliver the brightest flavour.
Yoghurt
Thick yoghurt keeps the chicken juicy and helps the spices cling to each piece. Its acidity also balances the heat of chilli powder.
Spices
Turmeric, red chilli powder, crushed ajwain, garam masala, black pepper and kasuri methi combine to provide colour, warmth and a subtle bitterness that make the tikka complex and satisfying.
Saffron with Warm Milk
A pinch of saffron steeped in warm milk adds a delicate aroma and a gentle golden hue to the marinade.
See the recipe card below for the full ingredient list with measurements.
How to Make Chicken Tikka
First Marinade
Step 1: Combine the first marinade ingredients in a large bowl, add the cubed chicken and mix well. Let it rest for about 30 minutes.
Second Marinade
Step 1: Warm 1 tablespoon of milk and add a pinch of saffron; set aside to steep.
Step 2: Heat 1/2 tablespoon vegetable oil in a small pan. Add 1 teaspoon ajwain and the chickpea flour and cook over low heat, stirring constantly, until the flour darkens slightly and smells nutty. Small lumps are okay. Remove from heat and cool.
Step 3: In a large bowl whisk together thick yoghurt, ginger paste, garlic paste, garam masala, crushed ajwain, kasuri methi (if using), turmeric, black pepper, red chilli powder, salt and optional food colour.
Step 4: Add the chicken to the second marinade, then stir in the saffron milk and the toasted chickpea flour. Add mustard oil, mix thoroughly and refrigerate for at least 4 hours or overnight for best flavour.
Step 5: When ready to cook, thread the marinated chicken onto skewers. If you plan to use the tikka in other dishes, you can skip skewering.
Step 6: Place skewers on a tray lined with baking paper or lightly greased. Bake in a preheated oven at 205–215°C (400–420°F) for about 15 minutes or until cooked through.
Step 7: Baste the chicken generously with ghee or oil, turning the skewers a couple of times. For a charred finish, broil for an additional 3–5 minutes.
Step 8: Serve hot with sliced red onions, lemon wedges, hari chutney and fresh naan or garlic naan. A sprinkle of chaat masala adds a pleasant tang.
Frequently Asked Questions
Yes. Use a thick, unsweetened coconut yoghurt. Its texture suits the marinade and keeps the finished tikka moist.
Yes. It complements plain basmati, jeera rice or a light pilaf; the spices balance well with mildly seasoned rice.
Yes. Bell peppers, red onions and zucchini are good choices—cut them similar in size to the chicken so they cook evenly.
Fresh coriander (cilantro) is traditional; mint also works well to add a cool contrast to the warm spices.
Extra Help from the Kitchen
Dry the Chicken Before Marinating – Pat cubes dry with paper towel so the marinade adheres and flavours concentrate.
Check Salt Early – Taste a spoonful of the second marinade before adding raw chicken to adjust seasoning safely.
Use a Wide Bowl – Marinate chicken in a shallow, broad dish so pieces coat evenly.
Rotate During Marination – Turn the pieces once or twice while refrigerated so the marinade reaches all sides.
Let Excess Marinade Drip Off – Allow a brief drip before skewering to prevent soggy coating that slows browning.
Variations and Twists
Chicken Tikka Masala: Simmer cooked tikka in a tomato-based sauce enriched with cream or cashew cream to make a rich main served with rice or naan.
Vegetables on Skewers: Thread bell peppers and red onion between chicken pieces so they soften and char alongside the meat.
Use Thighs for Extra Moisture: Boneless chicken thighs stay juicier than breast when cooked at high heat.
Add Tomato Paste: A small amount in the marinade adds umami and deeper colour without changing the technique.
Paneer or Vegetable Tikka: Use the same yoghurt-based approach for paneer or firm vegetables; remove them earlier as they cook faster than chicken.
Storage and Shelf Life
Store cooked chicken tikka in an airtight container in the refrigerator for up to 3 days. Freeze raw marinated chicken in a freezer-safe container for up to 2 months, keeping pieces fully coated to prevent drying. Thaw overnight in the fridge before cooking. Reheat cooked tikka in a hot oven at 180°C (350°F) for a few minutes or gently warm in a pan until heated through.
Indian Chicken Recipes to Try Next
- Low FODMAP Chicken Tikka
- Chicken Tikka Masala
- Low FODMAP Chicken Curry
- Hyderabadi Chicken Biryani
Chicken Tikka Recipe (Murgh Tikka)
Juicy chicken, a thick spiced marinade and quick cooking create Chicken Tikka’s rich taste and lightly charred finish. Serve with naan, rice or chutney.
Ingredients
- 1.1 kg (2.5 lb) chicken tenderloins or boneless skinless chicken breasts, cubed into 1 inch pieces
First Marinade
- 1½ tbsp lemon juice
- ½ tbsp red chilli powder
- ½ tbsp ginger paste
- ¼ tbsp garlic paste
- 1 tbsp grated onion
- Salt
Second Marinade
- 1 tsp ajwain/carom seeds + 1 tsp crushed ajwain
- ½ tbsp vegetable oil
- 30 g (¼ cup) chickpea flour (besan)
- 5 tbsp thick plain yoghurt
- 1½ tbsp ginger paste
- 1½ tbsp garlic paste
- ½ tsp turmeric powder
- 2 tsp red chilli powder
- 1 tsp freshly ground black pepper
- Pinch saffron + 1 tbsp milk
- 2 tbsp virgin mustard oil
- 1 tsp garam masala
- 1 tsp kasuri methi (optional)
- Red or orange food colour (optional)
- Salt
Others
- Vegetable oil for basting
- Thinly sliced onions and lemon wedges to serve
- Hari chutney to serve
- Chaat masala (optional)
Instructions
First Marinade
- Mix the first marinade ingredients in a large bowl, add the cubed chicken and mix well. Let rest for about 30 minutes.
Second Marinade
- Warm 1 tablespoon milk and steep saffron in it; set aside.
- Heat ½ tablespoon vegetable oil in a pan. Add 1 tsp ajwain and 30 g chickpea flour; cook over low heat, stirring until the flour darkens slightly and smells nutty. Cool.
- Whisk yoghurt, ginger paste, garlic paste, garam masala, 1 tsp crushed ajwain, kasuri methi (optional), turmeric, black pepper, red chilli powder, salt and food colour (optional) in a large bowl.
- Add the chicken to this mixture, stir in the saffron milk and toasted besan, add mustard oil and mix well. Refrigerate for at least 4 hours or overnight.
- Thread the marinated chicken onto skewers when ready to cook (skip if using the tikka in other dishes).
- Place skewers on a lined or greased tray and bake at 205–215°C (400–420°F) for about 15 minutes or until cooked through.
- Baste generously with ghee or oil, turn a couple of times, and broil 3–5 minutes for a charred finish if desired.
- Serve hot with sliced red onions, lemon wedges, hari chutney and naan or garlic naan. Sprinkle chaat masala if desired.
Recipe Notes
Do not overcook the chicken—thin pieces can dry out quickly. Marinating longer improves flavour and tenderness.