By Devi Poojari
December 18, 2025
Marinated chunks of tender protein that derive a smoky flavour from the charring on coals, the chicken tikka is one of the most sought-after appetiser options to serve with drinks. One can also make a small batch as part of meal prepping to savour with some brown rice or salad on the side.
1 kg boneless chicken, cubed ¼ cup thick yoghurt 2-3 teaspoons ginger-garlic paste Juice of 1 lemon 1 teaspoon red chilli powder 1 teaspoon kasuri methi 1 teaspoon garam masala 2 tablespoons tandoori masala ½ teaspoon turmeric powder ¼ teaspoon black pepper powder 4 tablespoons vegetable oil Salt, to taste Ghee, for brushing 1 cup green bell peppers, diced 1 cup onions, diced
Combine the yoghurt with ginger-garlic paste, lemon juice, spice powders, kasuri methi and salt.
Add the vegetable oil and mix well to combine before coating the chicken cubes thoroughly and setting in the refrigerator for 4-6 hours.
Remove the chicken and bring it to room temperature before skewering it along with the diced peppers and onions.
Grill on a hot pan with ghee for 3-4 minutes on all sides, or brush it generously and bake in a hot oven at 200℃ for 10 minutes.
Serve hot with green chutney and a sprinkle of chaat masala.