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Pakistani chicken tikka recipe

Pakistani Chicken Tikka Recipe

Traditional Pakistani chicken tikka recipe in pan (without bbq, tandoor, or oven). Tender, moist, juicy, roasted, and crusted like oven-baked roasted chicken. Marinate the chicken with homemade tikka masala and cooked it on the stovetop. Quick and easy recipe of chicken tikka that anybody can make for dinner and lunch.
4.34 from 3 votes
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Course: Appetizer, Side Dish
Cuisine: Indian, Pakistani
Keyword: Pakistani chicken tikka recipe
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 2 Persons
Calories: 196kcal

Equipment

  • pan | wok

Ingredients

  • 3 pieces Chicken breast + Leg (Tikka Cut)
  • 1 cup Yogurt
  • 2 teaspoon Ginger garlic paste
  • ½ teaspoon Salt
  • 1 teaspoon Red Chili Powder
  • 1 teaspoon Turmeric Powder
  • 1 teaspoon Coriander Powder
  • 1 teaspoon Garam Masala Powder
  • ½ teaspoon Black Pepper Powder
  • 1 pinch Yellow Food Color
  • 10 ml Water to make a thick paste
  • 1 tablespoon Oil

Instructions

  • Deeply Mark Chicken
  • In a bowl marination bowl, add yogurt, ginger-garlic paste, salt, red chili powder, turmeric powder, coriander powder, garam masala powder, black pepper powder and yellow food color.
  • Mix all the ingredients by add 10 ml of water.
  • Make a thick paste of marination.
  • Now add chicken in marination mixture and coat properly from all sides.
  • Rest the chicken in the marination mixture for 30 minutes.

Pan Fried on Stovetop

  • After 30 minutes, in a pan add chicken and pour marination mixture with the little amount of water.
  • Cover and cook for 20 minutes on low medium heat.
  • After 20 minutes, when the chicken cooked.
  • Take it out and fry in a pan by adding 1 tablespoon oil from both sides.
  • Take the chicken out as it gets brown.
  • Smoke the Chicken:
    Place an ignited coal in aluminum foil and place over tikka pieces. Drizzle oil to make it smoky and cover the pan for 10 minutes. It will give you the same restaurant style bbq chicken tikka flavor.

Bake The Chicken

  • In a oven tray, place the foil and chicken tikka pieces. Drizzle oil over the chicken. Bake in preheated oven for 30 to 40 minutes at 200C. Broil the chicken for 10 minutes to get the roasted crust.

BBQ

  • Thread the chicken tikka pieces into skewers or just keep it on a bbq grill and cook over charcoal for 30 minutes. Drizzle oil while cooking to make it moist and juicy. Cook from both sides until it shows a roasted brown crust.

Air Fry Chicken Tikka

  • Place the chicken tikka pieces in air fryer basket drizzle little oil and air fry for 220C for 30 minutes. Flip the chicken after 15 minutes to get the roasted brown color from both sides.

Video

Notes

  1. You can take chicken with bones and without bones to make chicken tikka. If you are taking chicken with bones then tikka cut is important to get the best result.
  2. Make sure to make the deep chicken marks as it will help to penetrate the masala inside the chicken and it will be more juicy, soft, and tender after cooking.
  3. Chicken tikka marination is important so use the appropriate ratio.
  4. Make sure the marination should not be watery. It should stick to chicken without dropping.
  5. During cooking, if the chicken loses the water then tikka will be dry. So initially cook at high temperature to close the pores. In this way, the chicken will be more tender and juicy.
  6. Don't overcook the chicken otherwise, it will be tasteless inside.

Nutrition

Serving: 180g | Calories: 196kcal