Chicken Tikka

In the Signature Style of Chef Shah Meer

1. Definition

Chicken Tikka is a classic South Asian grilled dish made from boneless chicken pieces marinated in spiced yogurt and cooked over charcoal, grill, or oven until tender and slightly charred.

It is defined by:

Smoky grilled aroma
Tender, juicy interior
Spiced yogurt-based marinade
Light charred edges
Vibrant red-orange color

In the philosophy of Chef Shah Meer, perfect Chicken Tikka must be deeply marinated, properly rested, and cooked on high heat to seal in juices while creating a smoky outer layer.

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2. History

Chicken Tikka originated in the Punjab region of the Indian subcontinent and became widely popular in both Pakistan and India. Traditionally cooked in a clay oven (tandoor), it later gained international fame and inspired dishes like Chicken Tikka Masala.

Today, Chicken Tikka is a staple at BBQ gatherings, weddings, restaurants, and street food stalls across South Asia and beyond.

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3. Recipe

Yield: 3–4 servings

Ingredients

Boneless Chicken Pieces – 500 g
Yogurt – 1 cup
Lemon Juice – 2 tbsp
Garlic Paste – 1 tbsp
Ginger Paste – 1 tbsp
Red Chili Powder – 1 tbsp
Turmeric Powder – 1 tsp
Garam Masala – 1 tsp
Cumin Powder – 1 tsp
Coriander Powder – 1 tsp
Salt – to taste
Oil – 2 tbsp

4. Method

Step 1 – Marination

1.Place chicken pieces in a large bowl.
2.Add yogurt, lemon juice, garlic paste, ginger paste, red chili powder, turmeric, garam masala, cumin powder, coriander powder, and salt.

3.Mix thoroughly so the chicken is fully coated.
4.Cover and refrigerate for 2–3 hours or overnight for best results.

Step 2 – Cooking

Preheat charcoal grill or grill pan.
Lightly brush with oil.

Place marinated chicken pieces on the grill.
Cook on medium heat for 10–15 minutes, turning occasionally, until fully cooked and lightly charred on the edges.

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Alternative Cooking Method

Oven Baking:
Bake at 180°C (350°F) for 20–25 minutes or until fully cooked.

For extra smokiness, give a quick charcoal smoke (dhungar method) after cooking.

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Chef Shah Meer’s Tips

Longer marination means deeper flavor.
Do not overcrowd while grilling.
Brush lightly with oil while cooking to prevent dryness.
Serve immediately for best taste and texture.

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Serving Suggestion

Serve hot with mint chutney, sliced onions, lemon wedges, naan, or paratha.

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Storage Guidelines

Refrigerator: Store cooked tikka in airtight container for up to 2 days.
Freezer: Marinated raw chicken can be frozen for up to 1 month.
Reheating: Reheat on grill or pan for best texture.

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Chicken Tikka is a timeless BBQ favorite — smoky, spicy, juicy, and always a crowd-pleaser.