Chicken Tikka Recipe (Perfect for the Grill, Oven or Air Fryer)
Updated Aug 18, 2025
This easy Chicken Tikka recipe is a favorite in our half-Indian home. Succulent perfectly-spiced marinated chunks of chicken are cooked to tender perfection.
Our family recipe for tandoori Chicken Tikka easily rivals your fav Indian restaurant. I’m talking juicy chicken skewers that are dripping with flavor. Make ’em on the grill, in the oven or in the air fryer.
- I love healthy chicken recipes like this one (and my Thai Satay chicken skewers). Here are some other Indian dinner ideas that are easy, and packed with flavor!
Easy Chicken Tikka Recipe: Here’s What You Need
Chicken Tikka Ingredients
The ingredients are pretty basic. You probably already have a bunch in your pantry.
- Plain yogurt: Choose a full-fat yogurt. Greek yogurt works perfectly!
- Lemon juice: Swap in lime juice if you like.
- Avocado or canola oil
- Minced garlic: Use fresh garlic cloves for the best flavor.
- Finely grated fresh ginger: or bottled ginger paste.
- Paprika
- Ground cumin powder
- Garam masala: A blend of Indian spices, including cinnamon, cardamom, cloves, and black pepper.
- Cayenne
- Boneless chicken breasts or thighs: Thigh meat turns out juicier and holds onto more of the flavor during cooking than chicken breast meat.
Substitutions and Variations
- Vegetable tikka: Marinate a variety of vegetables like bell peppers, onions, mushrooms, and zucchini in the yogurt-spice mixture for a vegetarian tikka option. Or try grilling my marinated paneer instead!
Next Reading: My authentic Indian curry recipe collection + how to make chai.
How to Make Chicken Tikka: An Easy Guide
Here’s how to make chicken tikka – step-by-step:
Make the Chicken marinade
- Add the spices to a large bowl. Add the lemon juice, yogurt, oil, garlic and ginger. Stir everything together.
Marinate the chicken
- Add the chicken pieces to the marinade and mix them through to coat each piece.
- Cover the bowl with plastic wrap or place the marinated chicken in a sealable bag.
- Refrigerate the chicken for at least 2 hours. I recommend marinating the chicken overnight for the best flavor development.
Skewer the chicken
- Remove the chicken from the marinade, thread it onto skewers.
Cook the chicken (3 ways)
Choose a cooking method. Remember to check that the internal temperature reaches 165°F to meet the USDA’s safety guideline.
Grilling
Preheat the grill to a medium-high heat. Place the skewered chicken kebab sticks onto the grill. Cook them for around 6-8 minutes. Turn them once halfway through, until fully cooked with char marks.
Baking
Set your oven to 425°F. Place the chicken tikka kebabs on a lined baking sheet. Bake for 15-18 minutes, or until the chicken is cooked through and slightly browned.
Air Frying
Preheat the air fryer to 400°F. Arrange the chicken in the basket without overlapping them. Cook the kebabs for 10-12 minutes, turning halfway, until crispy and fully cooked.
NEXT READING: my Best Tandoori Chicken Recipe
3 Common Mistakes When Making Chicken Tikka
As a food scientist, here are my pro tips for perfecting chicken tikka: clear of these classic mistakes.
- Insufficient marinating time: Marinating the chicken for an inadequate amount of time will lead to chicken tikka that isn’t quite tasty and tender enough. Aim to marinate the chicken for at least 2 to 4 hours, or ideally overnight, to allow the flavors to penetrate the meat fully. Here’s a hack: vacuum sealing can marinate meat in a fraction of the time. If you’ve only got 30 minutes, pull out your vacuum sealer!
- Overcooking the chicken: Chicken thighs are great for chicken tikka because of their juiciness and flavor retention. However, overcooking breasts will give you dry and tough meat. Keep an eye on the cooking time and remove the chicken from the grill or oven when it reaches an internal temperature of 165°F (75°C).
- Not resting the chicken: Resting the chicken tikka for a few minutes after cooking lets the juices redistribute throughout the meat. The result is a juicier and more flavorful chicken. Resist the temptation to cut into the chicken immediately and let it rest for about 5 minutes before serving.
Make Ahead and Storage
- Store any leftover cooked chicken tikka in an airtight container in the refrigerator. It can be stored for up to 3 to 4 days. Reheat gently in the microwave or oven until warmed through before serving.
- If you’ve marinated the chicken but haven’t cooked it yet, you can store it in the refrigerator for up to 1 to 2 days. Make sure it’s in an airtight container or a resealable plastic bag to prevent cross-contamination.
Freezing Chicken Tikka
Chicken tikka can be frozen, but it’s best to freeze the marinated chicken before cooking it.
- Place the marinated chicken in a freezer-safe container or bag, removing as much air as possible to prevent freezer burn.
- It can be frozen for up to 3 months. Thaw the chicken in the refrigerator overnight before cooking it as usual.
How to Serve this Chicken Tikka Recipe
I usually accompany Chicken Tikka with with garlic naan, rice, and/or a chutney and yogurt-based sauce.
- Garnish: I like to serve Chicken Tikka with a squeeze of fresh lemon juice and a sprinkle of fresh cilantro.
- Starchy Side Dishes: Serve your hot tikka chicken kebabs with a bowl of my mother-in-law’s incredible (dead-easy) basmati rice or homemade naan bread.
- Veggie Sides: Add a side like these Indian coconut green beans or yogurt cucumber salad for a complete meal.
- Sauce or Dip: I love my Indian yogurt sauce on the side, but mint chutney or mango chutney would be delicious, too.
Round out the meal with one of my go-to Indian drinks or Indian dessert recipes!
FAQs About Chicken Tikka
Just skimming through? Here are the key takeouts:
Chicken tikka is marinated and grilled chicken, while chicken tikka masala is a curry dish made with cooked chicken tikka pieces in a creamy tomato-based sauce. Chicken tikka masala is more saucy.
Yes, you can use boneless skinless chicken breasts if you want to. However, chicken breast tends to dry out more quickly, so be cautious not to overcook it.
Chicken tikka should ideally be marinated for at least 2 to 4 hours, or even overnight in the refrigerator. Longer marinating time allows the flavors to penetrate the chicken and tenderize the meat.
Yes, you can cook chicken tikka in an oven or on a stovetop grill pan if you don’t have access to an outdoor grill. Simply bake the marinated chicken in the oven at 400°F (200°C) for about 20-25 minutes, or until cooked through and charred around the edges.
The level of spiciness in chicken tikka can vary depending on the recipe and the amount of cayenne or chilli powder used in the marinade. It’s typically mildly spicy, but you can adjust the amount of spice to suit your spice preferences.
Yes, you can freeze chicken tikka. Freeze the marinated chicken pieces in an airtight container or freezer bag for up to 3 months. Thaw in the refrigerator overnight before grilling or cooking.
More of My Indian Husband’s Favorite Recipes
Put some of Adarsh’s favs on your must-make list:
- Chicken Korma
- Butter Chicken and Butter Paneer recipe
- Easy Homemade Butter Paneer
- Indian Coconut Chicken Curry
- Flaky Chicken Samosas and Samosa Pie (we really love samosas)
- Creamy Madras Lentils (ultimate vegetarian comfort food)
- Amma’s special Masoor Dal and Indian Chickpea Curry Recipe
- Malai Kofta
Juicy Chicken Tikka Recipe (Perfect for the Grill, Oven or Air Fryer)
Video
Ingredients
- ¾ cup full-fat plain yogurt
- 3 tbsp lemon juice
- 2 tbsp avocado or canola oil
- 1 tbsp minced garlic
- 1 tbsp finely grated ginger
- 1 tbsp paprika
- 2 tsp cumin
- 2 tsp kosher salt
- 2 tsp garam masala
- ½ tsp cayenne adjust based on your spice preference
- ½ tsp pepper
- 2 lbs boneless chicken thighs or breasts cut in 1 1/2″pieces
Instructions
Make Marinade
- In a large bowl, combine the yogurt, lemon juice, oil, garlic, ginger. Add paprika, cumin, salt, cayenne, pepper and garam masala. Stir everything together until well combined.
Marinate Chicken
- Add the chicken pieces to the marinade. Massage it in to make sure each piece is evenly covered. Cover the bowl with plastic wrap or place the marinated chicken in a sealable bag.
- Let the chicken marinate in the refrigerator for at least 2 hours, preferably overnight for the best flavor.
Cook the Chicken
- Remove the chicken from the marinade, thread it onto skewers and cook according to guide below. Always check that the internal temperature reaches 165°F and let it rest for 5 minutes before serving.
- For Grilled Chicken Tikka: Preheat the grill to medium-high. Place the chicken pieces on the grill and cook for about 6-8 minutes, turning once halfway through, until fully cooked with char marks.
- For Baked Chicken Tikka: Set your oven to 425°F. Place the chicken on a lined baking sheet. Bake for 15-18 minutes, or until the chicken is cooked through and slightly browned.
- For Air Fryer Chicken Tikka: Preheat the air fryer to 400°F. Arrange the chicken in the basket without overlapping (you'll probably have to cook it in batches). Cook for 10-12 minutes, turning halfway, until crispy and fully cooked.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Je suis fan de l’indien c’est délicieux
This recipe is wonderful. Made it at a bbq everyone loved it. My husband is full-fledged Indian from India, he loves it.
Yayyyy! My husband is from Kerala, what part of India is your husband from?
This is a fantastic recipe. My husband is from India and he loved this. He prefers baking them over grilling.
baked in oven. made exactly as instructed & not at all difficult. seriously yummy. definitely going in my keeper file for regular use
The chicken tikka was absolutely delicious and had the perfect balance of spices. Served with roti..