Home Made Chicken Tikka Recipe


HI!!!I'm an Indian Hindu,. My name is Sourav Ghosh.i am 23 years old.Born and raised in a family where every conversation revolves around food and cooking is most relied on approximation and eyeballing the ingredients or ratios and proportions for measurements. This blog is a collection of good food and fond memories that remind me of my mum's home-cooked food, those that transport me to distant moments of childhood or shared happy times with loved ones, friends, and family. Cooking is the way I express my creative side to the world. Welcome to my Kitchen Corner on the Internet!


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Being delicious food, people think making it is quite tough, which is not.
You can make it in your home also .so follow my recipe step by step.
Chicken tikka is originating within the Indian subcontinent; and this dish is popular in India, Bangladesh, and Pakistan.
In India, it’s special in Panjab.
it’s a traditionally small piece of boneless chicken baked in Indian spices and Dahi (yogurt)—a boneless version of chicken tikka.
The word tikka (Tike in Turkish, and Tikə in Azerbaijani) may be a Hindi and Urdu word and means “bits” or “pieces”. it’s also a chicken dish served in Punjabi cuisine. The Kashmiri version of the dish, however, is grilled over red-hot coals and doesn’t always contain boneless pieces. The pieces are brushed with ghee (clarified butter) at intervals to extend its flavor while being continuously fanned. it’s typically eaten with pudina chutney served with onion rings and lemon.


  • Chicken (Breast)-1 kg
  • Mustered Oil-100 gm
  • G.G Paste -5 teaspoon
  • Kashmiri Red Chili Powder-5 teaspoon
  • Red chili Powder-2 teaspoon
  • Cumin Powder-3 teaspoon
  • Coriander Powder-1 teaspoon
  • Black salt-4 teaspoon
  • Chat Masala-3 teaspoon
  • Salt-2 teaspoon
  • Turmeric Powder-1 teaspoon
  • Kasturi Mathi-1 teaspoon
  • Hung Curd-2 cup
  • Gram Masala Powder-1 teaspoon
  • Salted Butter- 3 teaspoon
  • Cloves -3 no
  • Charcol- 1 pieces
  • Lemon-3 no


First, we take the chicken breast pieces and cut them into cubes and wash them properly.
Now we have to 2 teaspoons of G.g(Ginger + Garlic) paste add 1 lemon juice, mix a little salt, and set aside for 20 minutes.
Now we have to make masala. So before making spices for chicken tikka heat mustard oil in it and Kashmiri flavorer and blend it. this basically for color if u not do like this then that red color won’t come which is that the main thins for chicken tikka.
Now take a small bowl to add g.g paste and put all masalas, hung curd(take a strainer cover it with a cloth put curd which was with water .keep it aside for overnight) add lemon juice. mixed it properly, cover it, and keep in a freeze for 30 minutes.

Now put some butter in the nonstick pan. Slowly lower the marinated chicken pieces into the pancakes. Everyone knows that a drunken smell comes from chicken tikka. For him that cooked chicken keep a round bowl and a small steel bowl put heated charcoal, cloves, butter, and keep it between chicken pieces cover it for 10 minutes.

After 10 minutes open.served with mint (pudina ) chutney and ring onion.

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