Chicken Tikka

Chicken Tikka by Bubbles Saighal


  1. Chicken – 1/2 kg boneless chicken cut into cubes
  2. Yoghurt – 1 cup
  3. Ginger Garlic Paste – 2 Tablespoons
  4. Lemon Juice – 2 Tablespoons
  5. Cooking Oil – 2 tablespoons
  6. Red Chilli Powder – to taste
  7. Chat Masala – to taste
  8. Salt – to taste
  9. Onion – cut into rings
  10. Chutney


Rub the salt and lemon juice on the chicken cubes and leave for 1 hour.

Mix the yoghurt with the ginger-garlic paste, salt and red chilli powder.

Add the chicken cubes to this paste.

Soak bamboo skewers in water for 30 minutes to avoid burning.

Preheat oven to 220 *C. Oil the oven tray.

Put 4-5 chicken cubes on a skewer to ensure that they are well cooked and place on tray in oven. After 10 minute baste the cubes with oil. When the cubes are cooked, switch on the grill and brown the tikkas on both sides.

Sprinkle chat masala on the tikkas. Serve hot with onion rings and chutney.

Krishna Sahai
Krishna Sahai

Krishna Sahai took voluntary retirement as a senior Commissioner of Income Tax of the Indian Revenue Service to follow alternative paths. A multi-talented person, she is a trained Bharata Natyam dancer and has also published a book on the subject. Krishna has imbibed the old traditions of Avadhi culture from her family and is concerned about preserving the vanishing cuisines of India. She consults on financial and business matters apart from running a not-for-profit organization.

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