Chicken Tikka – Boneless


Chicken Tikka - Boneless

Marinated boneless chicken cooked in tandoor
Prep Time 30 minutes
Total Time 30 minutes
Cuisine North Indian
Servings 4 people


  • 800 gms Boneless chicken cut into 1 ½ inches
  • 1 tbsp Chilly paste kashmiri chilies remove seeds, boil it and grind it to a paste
  • 1 tbsp Lemon juice
  • Salt to taste


  • 200 gms Thick yogurt hung in a muslin cloth for 20 minutes
  • 2 tbsp Fresh ginger paste
  • 1 tbsp Fresh garlic paste
  • 1/2 tsp Garam masala powder
  • 1/2 tsp Chilly paste
  • 2 tbsp Lemon juice
  • Salt to taste
  • 2 tbsp Mustard oil gives flavour and moisture to the chicken
  • Chick pea flour for binding a little
  • Butter for basting
  • 1/2 tsp Chaat masala


  • Wash the chicken pieces, drain and marinate the pieces with chilly paste, lemon juice juice and salt and set aside for half an hour.
  • Mix hung yogurt,ginger garlic paste, garam masala, lemon juice, chick pea flour and mustard oil with the chicken pieces.
  • Chill the chicken marinade in the refrigerator for 3 to 4 hours.
  • Put the chicken pieces onto the skewers and cook in a hot tandoor or in a pre-heated oven at 200 degrees celesius for 10-12 minutes. :- Alternatively, cook it on a wire tray so that the fluid dribs down.
  • Baste it with butter and cook for a further 4 minutes.
  • Sprinkle chaat masala powder and serve with onion rings and lemon wedges.
  • ***Note : No articfial colouring used in this recipe. The chilly paste attributes the rich colour to the dish as seen in picture.
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