Introduction
Welcome to the Tikka Party! welcome to today’s most requested recipe.
We are sharing with you a delicious, smoky, and juicy Chicken Tikka Kebab – that too, without using any oven or barbecue!
Yes, you read that right!
Aaj hum banayenge restaurant-style chicken tikka kebab, bilkul market jaisa, lekin ghar ke tawa (griddle) par. Koi fancy equipment nahi, koi tandoor nahi – bas simple ingredients and simple steps.
And the best part?
It’s so easy and tasty, that once you make it, you’ll keep repeating it again and again. Chaliye start karte hain ye super easy Chicken Tikka Kebab recipe jo banegi sirf tawa par!
Ingredients You Need (Simple and Available at Home)
For Chicken and First Marination:
- Chicken boneless (breast piece) – 500 grams
- Salt – ½ tablespoon (or as per taste)
- Ginger garlic paste – 1 tablespoon
- Lemon juice – from 2 fresh lemons
For Second Marination (Masala Coating):
- Hung curd (thick dahi) – 4 tablespoons
- Cooking oil – 3 tablespoons
- Red chilli powder – 1 teaspoon
- Coriander powder – 1 tablespoon
- Cumin powder – 1 teaspoon
- Turmeric powder – ½ teaspoon
- Nutmeg powder – ½ teaspoon
- Garam masala – ½ teaspoon
- Roasted kasuri methi – 1 tablespoon
- Salt – ¼ teaspoon (since some salt was used earlier)
- Red food colour – ¼ teaspoon (optional)
Step 1: Chicken Cutting – Perfect Tikka Style
First of all, take 500 grams chicken breast. Wash it well and keep it in a strainer to remove all extra water.
Now, take one fillet and cut it into two thinner halves. This helps in cutting equal-sized pieces and makes marination better.
Then, cut 2-inch square pieces. Not too small, not too big. Perfect for tikka style kebab.
Do the same with the other chicken fillet too. Now collect all pieces in a clean mixing bowl.
Step 2: First Marination – Simple Yet Powerful
Now we’ll do the first marination. Isme sirf 3 basic cheezein jayengi:
- Salt – ½ tablespoon
- Ginger garlic paste – 1 tablespoon
- Lemon juice – freshly squeezed from 2 lemons
Important Tip: Always use fresh lemon juice for tikka and kebabs. Frozen lemon juice ya bottled juice se woh aroma nahi aata.
Mix all ingredients nicely so that each chicken piece is evenly coated. Let it rest for 30 minutes. You can keep it on the countertop if the weather is cool.
Why this step?
Because this makes chicken juicy and flavorful from inside. A good base means a good final dish!
Step 3: Prepare Second Marination – Spicy and Creamy
While the chicken is resting, let’s make the masala paste for second marination.
Take a bowl and add:
- 4 tablespoons thick curd (water completely drained by keeping in strainer for 2 hours)
- 3 tablespoons regular cooking oil
- 1 teaspoon red chilli powder
- 1 tablespoon coriander powder
- 1 teaspoon cumin powder
- ½ teaspoon turmeric powder
- ½ teaspoon nutmeg powder
- ½ teaspoon garam masala
- 1 tablespoon roasted kasuri methi
- ¼ teaspoon salt (adjust as per taste)
- ¼ teaspoon red food color (optional)
Mix everything well until you get a smooth masala paste. Make sure curd is thick, otherwise the masala will slide off the chicken.
Step 4: Second Marination – Coat the Flavour
After 30 minutes, bring the chicken bowl.
Now add the entire masala paste to it. Mix thoroughly so that every chicken piece is coated with spices and curd.
Massage the masala onto each piece. The thick curd will help in binding all the spices properly.
Let it rest for minimum 1 hour, ideally 2 hours. Keep it in the fridge.
Longer marination = deeper flavour!
If you have time, marinate overnight.
Step 5: Time to Cook – With or Without Skewers
After 2 hours, the chicken is ready to cook.
If you have metal or wooden skewers, insert 4-5 pieces per skewer. Keep space between the pieces.
If you don’t have skewers – no problem! You can directly cook them on the tawa.
Step 6: Cook on Tawa – Restaurant Look, Home Method
Option 1: With Skewers on Tawa
- Heat a non-stick tawa on medium flame.
- Add 1 tablespoon oil and place skewers carefully.
- Cook each side for 3-4 minutes, flipping as needed.
- Tikka should have a golden char on each side.
Option 2: Without Skewers
- Heat the tawa and grease it lightly with oil.
- Place marinated chicken pieces directly on the surface.
- Keep flipping until cooked from all sides.
- Takes 10-12 minutes total. Ensure the inside is cooked and the outside is golden.
Don’t overcrowd the pan. Cook in batches if needed.
Final Garnish and Serving Tips
Once cooked, remove from tawa. Place hot chicken tikka on a plate.
Garnish with:
- Chaat masala
- Lemon juice
- Onion rings
- Green mint chutney
Serve hot with naan, roti, or paratha.
You can also use them in:
- Chicken tikka wraps
- Chicken tikka rolls
- As topping for biryani or pulao
Pro Tips for Best Result
- Always use fresh lemon juice.
- Don’t skip kasuri methi – it adds authentic restaurant aroma.
- Use thick curd only – watery curd ruins the coating.
- Cook on medium flame – high flame may burn outer layer, leaving inside raw.
- Marinate longer for maximum flavour.
- You can also smoke the chicken after cooking using burning coal (dhungar method).
Perfect For Every Occasion
Whether it’s Eid, Ramadan Iftar, family dinner, friends get-together, or weekend special, this chicken tikka is always a hit.
Even kids love it! It’s high in protein, full of flavour, and needs no tandoor.