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Chicken Tikka (Smoky Charred Skewers)

Boneless chicken double-marinated in spiced hung curd, skewered and roasted until smoky and charred.
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Prep Time 20 minutes
Cook Time 15 minutes
Marinating Time 2 hours
Total Time 35 minutes
Ingredients Equipment Method

Ingredients
  

  • ​ ​ ​ ​
For the First Marinade
  • 1½ lbs boneless, skinless chicken thighs 2-inch chunks
  • 2 tablespoons lemon juice ​
  • 1 teaspoon Kashmiri red chili powder ​
  • 1 teaspoon salt ​
For the Tikka Marinade
  • 1 cup hung curd ​
  • 2 tablespoons ginger garlic paste ​
  • 2 tablespoons mustard oil plus 1 tablespoon for brushing
  • 2 teaspoons Kashmiri red chili powder ​
  • 1 teaspoon garam masala ​
  • 1 teaspoon ground cumin ​
  • ½ teaspoon ajwain lightly crushed
  • ½ teaspoon turmeric powder ​
  • 1 teaspoon salt ​
For Skewering and Serving
  • 1 ​ large onion 2-inch petals
  • 1 ​ green bell pepper 2-inch squares
  • ​ ​ Metal or soaked wooden skewers ​
  • ​ ​ Lemon wedges onion rings, mint chutney

Equipment

  • Skewers ​

Method
 

  1. Step 1 – First Marinade: Toss chicken with lemon juice, chili powder, salt. Refrigerate 20–30 min.
  2. Step 2 – Make the Tikka Marinade: Whisk hung curd smooth; stir in ginger garlic paste, mustard oil, spices, salt — thick enough to coat a spoon.
  3. Step 3 – Marinate the Chicken: Coat chicken thickly; refrigerate at least 2 hours, ideally overnight.
  4. Step 4 – Thread the Skewers: Preheat oven to max (500°F) upper rack, or grill high. Thread chicken alternating with onion and pepper; leave space between chunks.
  5. Step 5 – Roast Until Charred: Roast 12–15 min, turning once, until 165°F (74°C) and edges charred.
  6. Step 6 – Finish with Mustard Oil and Serve: Brush hot tikka with mustard oil; serve on sizzling platter with onion rings, lemon, mint chutney.