By Rajlakshmi
April 30, 2026
This homemade version doesn't contain any artificial colouring, and the grilled flavour is wonderful, giving it a rustic, smokey flavour.
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 tsps ginger garlic paste 2 tbsps lemon juice 3 tbsps of hung yoghurt 1 tbsps cornstarch 4 tbsps mustard oil 1 tbsp tandoori masala
3 tsps Kashmiri red chilli powder ¼ tsp turmeric powder ½ tsp garam masala powder ½ tsp black pepper powder
In a mixing bowl, add all the salt, ginger-garlic paste and lemon for the first marinade and mix thoroughly.
Refrigerate the bowl overnight.
Add yoghurt, cornstarch, Kashmiri red chilli powder, mustard oil, turmeric powder, garam masala and black pepper in a bowl. Set aside 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.
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.
Put a hot coal on top of the foil. Overspray the coal with ghee, then instantly cover the bowl’s lid. Serve the tikkas hot.