Chicken Tikka

Recipe Contributed by Made Easy Community Member : Khajista Mohtashim

Meal type: dinner
  • 30-35 min
  • 15-30 min
  • 4


  • Whole skinless chicken, cut into 4 pieces, 2 legs and 2 breasts with wings
  • ½ tablespoon National Salt
  • 3 tablespoon National Vinegar
  • National Tikka Masala Recipe Mix
  • ½ tablespoon National Cumin Powder roasted and grounded
  • 2 teaspoon National Coriander Powder, roasted and grounded
  • 1 teaspoon or ½ tablespoon red chili flakes, skip for less spicy
  • ½ teaspoon National Turmeric Powder
  • ½ teaspoon National Black Pepper Powder
  • ¾ tablespoon ginger paste
  • 1 teaspoon National Salt
  • 1 tablespoon oil
  • 4 tablespoon lemon juice
  • ¾ tablespoon garlic paste
  • ¾ tablespoon green chili paste, use less or skip for less spicy
  • 2 tablespoons plain yogurt
  • 1 tablespoon raw green papaya paste, simply process a piece of skinned raw green papaya into a smooth paste.
  • ¼ teaspoon zarda color or red color, optional.
  • Oil, to grease pan and cook



    • Soak chicken in National Vinegar and National Salt solution for 20 minutes, then wash and pat dry. Insert deep cuts across the grain.
    • Mix all the ingredients of marination in a bowl and apply all over the chicken. Marinate overnight in the fridge or keep for 4-6 hours outside in a cool place.
      • Cooking:

        • Cook tikka in a wide pot on medium-high heat for 10-15 minutes. Cover the pot while cooking. Then burn excess water on high heat.
        • Heat a charcoal red hot smoke chicken for 10 minutes.
        • Now heat the smoked tikka on the direct flame until crispy and serve.