By Akshara
July 16, 2026
Chicken tikka is a cornerstone of South Asian culinary arts, celebrated for its tender interior and charred, smoky exterior. Achieving that iconic tandoor quality at home requires a dual stage marination process that allows the spices to penetrate deep into the meat fibres. The acidic component breaks down the proteins, ensuring the chicken remains juicy even under high cooking temperatures. It is a spectacular appetiser that pairs perfectly with crisp onions and a squeeze of fresh lime.
500g boneless chicken thighs, cut into bite sized cubes  1/2 cup thick hung curd  1 tbsp ginger garlic paste  2 tsp Kashmiri red chilli powder  1 tsp garam masala and salt to taste  2 tbsp mustard oil
Toss the chicken cubes with a splash of lemon juice and a pinch of salt, then let them sit for fifteen minutes as an initial quick marinade.
Whisk the thick hung curd, ginger garlic paste, Kashmiri red chilli powder, garam masala, and mustard oil together in a wide bowl until smooth.
Submerge the chicken pieces into the spiced yogurt mixture, ensuring each piece is fully coated, and cover the bowl to refrigerate for at least four hours.
Thread the marinated chicken onto metal skewers and grill them in a smoking hot oven or grill pan at 220 degrees Celsius until the edges are beautifully charred.