"Chicken Tikka" is like saying "chicken chicken"; tikka is the Indian word for chicken. This recipe is similar to tandoori chicken, but does not have yogurt in the marinade and the pieces of chicken are threaded on short skewers. It makes a nice hors d'oeuvres or main dish.


  • 2 pounds boneless, skinless chicken, preferably dark meat
  • 1/2 cup veg oil
  • 2 tsp. minced garlic
  • 1 tsp. grated fresh ginger
  • Spice mixture:
  • 4 tsp. ground coriander
  • 2 tsp. ground cumin
  • 1/4 tsp. cayenne
  • 1/4 tsp. freshly ground black pepper
  • Pinch each of cinnamon, cloves, cardamom
  • 2 tsp. fresh lemon juice
  • 1 tsp. salt, or to taste
  • 3 TB melted ghee
  • 1 medium onion, cut into rings
  • 1 lime, cut into wedges


If using bamboo skewers, soak first for about 15 minutes to prevent burning.

Cut chicken onto 1 1/2" chunks. Marinate chicken in mixture of oil, garlic, ginger, spice mixture, lemon juice, and salt for at least one hour.

Preheat oven broiler or prepare grill. Thread chicken on skewers. Place skewers in broiling pan 3" from heat and broil for 5 minutes on the first side and 3 minutes on the second, OR grill 5"-6" above hot coals, turning and basting as directed. After turning baste with melted ghee. Chicken should be tender and moist, but not pink inside.

Serve on warm platter, garnished with onion rings and wedges of lime.

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Submitted 6/13/05.
Source: OTI Cooking Class
Submitted By: KT Ellenbecker
Chicken Tikka