Chicken Tikka (not Masala)

Tender chicken cubes marinated in yogurt and warming spices, then charred until smoky and caramelized—this is pure Indian comfort at its finest. The Kashmiri chili powder gives subtle heat while ginger-garlic and garam masala build complex depth. Perfect for weeknight dinners or impressing guests with restaurant-quality results at home.

Ingredients

2 pounds (900 grams) boneless, skinless chicken breasts or thighs, cut into 1.5-inch (4 centimeter) cubes

1 cup (240 milliliters) plain Greek yogurt or full-fat yogurt

3 tablespoons (45 grams) ginger-garlic paste

2 tablespoons (30 milliliters) fresh lemon juice

1 tablespoon (6 grams) Kashmiri chili powder

1 teaspoon (5 grams) ground cumin

1 teaspoon (5 grams) ground coriander

1 teaspoon (5 grams) garam masala

1/2 teaspoon (2.5 grams) turmeric powder

1/2 teaspoon (3 grams) salt, or to taste

1/4 teaspoon (0.5 grams) black pepper

1/4 teaspoon (1 gram) cayenne pepper (optional, for extra heat)

2 tablespoons (30 milliliters) vegetable oil

1 tablespoon (3 grams) fresh cilantro, chopped

Wooden or metal skewers

Instructions

Soak wooden skewers in water for at least 30 minutes to prevent burning during grilling. Pat the chicken pieces dry with paper towels to help them absorb the marinade better.

In a large mixing bowl, combine yogurt, ginger-garlic paste, lemon juice, Kashmiri chili powder, cumin, coriander, garam masala, turmeric, salt, black pepper, and cayenne pepper. Whisk until smooth and well combined, ensuring no lumps of spice remain.

Add the chicken pieces to the marinade and toss thoroughly until each piece is evenly coated. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or preferably overnight for deeper flavor penetration.

Remove the chicken from the refrigerator 20 minutes before cooking to allow it to come closer to room temperature. This ensures more even cooking throughout the meat.

Thread the marinated chicken pieces onto prepared skewers, leaving small gaps between each piece to allow heat circulation and even cooking. Brush the chicken with vegetable oil.

Preheat your grill, tandoor, or grill pan to high heat (around 450–500 degrees Fahrenheit or 230–260 degrees Celsius). If using a grill pan indoors, heat it until it just begins to smoke.

Place the skewers on the hot grill or in the tandoor and cook for 12–15 minutes, turning every 2–3 minutes to ensure even charring on all sides. The chicken is done when the outside is charred with dark brown spots and the internal temperature reaches 165 degrees Fahrenheit (74 degrees Celsius).

Once cooked, remove the skewers from the heat and let them rest for 2–3 minutes. This allows the juices to redistribute throughout the meat, keeping it moist.

Slide the chicken pieces off the skewers onto a serving platter. Garnish with fresh cilantro and serve immediately with lemon wedges and sliced onions.