By Rajlakshmi
April 8, 2026
An absolutely mouthwatering and lip-smacking North Indian starter that will win your heart from the first mouthful, chicken tikka is quite simple to make at home too.
750 gms boneless chicken 1 piece of charcoal 1 tsp of ghee 10-12 skewers 1 cup onion, cut into cubes 1 cup capsicum, cut into cubes 1 tsp salt 2 tsp ginger garlic paste 2 tbsp lemon juice For the second marinade; 3 tbsp of hung yoghurt 1 tbsp cornstarch 4 tbsp mustard oil
1 tbsp tandoori masala 3 tsp Kashmiri red chilli powder ¼ tsp turmeric powder ½ tsp garam masala powder ½ tsp black pepper powder
Add salt, ginger-garlic paste and lemon juice. Add the chicken. Refrigerate the bowl overnight. Add the ingredients for the second marinade.
Set aside the marinated chicken for 30 minutes. Set the oven to 200°C. Skewer the onion and bell pepper with the marinated chicken on the skewers.
Place the skewers on a baking tray covered with foil. Grill the skewers for 10-12 minutes, then rotate them. Grill for an additional 10 to 12 minutes.
Increase the temperature of the oven to 420°F and broil the skewers for 3-4 minutes, or until they are slightly browned. Take the tikka out of the oven.
If you want a smoky flavour, burn the coal over the stove until it is red hot. Put the tikka in a medium bowl and set aside.
Place a piece of aluminium foil on top of the tikka, then put a hot coal on top of the foil. Overspray the coal with ghee, then instantly cover the bowl’s lid.
Allow the tikka to absorb the smoke for 10 to 15 minutes. Serve the chicken tikkas hot.