Pakistani Chicken Tikka
Bone-in chicken is marinated in yogurt, lemon, ginger, garlic and Kashmiri chile, then chargrilled and served with chutney, onions and lemon.
By TastyTrails Kitchen · Published · Updated
Jump to RecipePakistani chicken tikka is bone-in chicken deeply seasoned with yogurt, citrus, ginger, garlic and chile before being cooked over intense heat. The marinade clings to the chicken, creating the vivid red-orange coating and smoky blackened patches visible on the finished platter.
This version uses leg quarters, which stay moist on a hot grill while developing a charred exterior. Make deep cuts through the thickest parts so the marinade reaches the bone, and allow time for the chicken to marinate; the longer rest makes the seasoning more pronounced without compromising texture.
Ingredients
- 3 1/2 lb (1.6 kg) bone-in, skinless chicken leg quarters, about 4 pieces
- 1 cup (240 g) plain whole-milk yogurt
- 2 tbsp (30 ml) lemon juice
- 2 tbsp (30 ml) neutral oil, plus more for the grill
- 1 tbsp (15 g) ginger, finely grated
- 1 tbsp (15 g) garlic, finely grated
- 2 tsp (6 g) Kashmiri chile powder
- 1 tsp (3 g) paprika
- 1 tsp (6 g) fine salt
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) garam masala
- 1/2 tsp (1 g) ground black pepper
- 1/4 tsp (0.5 g) ground turmeric
- 1/4 tsp (0.5 g) cayenne pepper, optional
- 2 tbsp (8 g) chopped fresh cilantro, for garnish
- 1 lemon, cut into wedges, for serving
- 1 small red onion, thinly sliced, for serving
- 4 green chiles, lightly blistered, for serving
- 1 cup (240 g) cilantro-mint chutney, for serving
Instructions
- 1
Pat the chicken dry and make 3 or 4 deep diagonal cuts through the meat of each leg quarter, stopping at the bone. This helps the marinade season the thickest parts.
- 2
In a large bowl, whisk the yogurt, lemon juice, oil, ginger, garlic, Kashmiri chile, paprika, salt, cumin, coriander, garam masala, black pepper, turmeric and cayenne until smooth and evenly colored.
- 3
Coat the chicken thoroughly, pressing the marinade into the cuts. Cover and refrigerate for at least 8 hours and up to 24 hours; bring it out 30 minutes before grilling.
- 4
Prepare a charcoal grill for two-zone cooking, with the coals very hot on one side and no coals on the other. Clean and oil the grates; the grill should be hot enough that you can hold your hand about 5 inches above it for only 2 to 3 seconds.
- 5
Scrape off only excess marinade and place the chicken over direct high heat, cut side down. Grill with the lid closed for 5 to 7 minutes per side, turning when the coating is browned and marked but not deeply burned.
- 6
Move the chicken to the cooler side, cover, and cook for 18 to 22 minutes, turning once, until the thickest part reaches 165°F (74°C) and the juices run clear. If the exterior needs more color, return it briefly to direct heat at the end.
- 7
Transfer the chicken to a platter and rest for 5 minutes so the juices settle. Meanwhile, blister the green chiles over direct heat for 2 to 3 minutes, turning until patched with dark grill marks.
- 8
Scatter cilantro over the chicken and serve with lemon wedges, sliced red onion, blistered green chiles and cilantro-mint chutney, with naan alongside if desired.
Tips for the Best Pakistani Chicken Tikka
- Use skinless leg quarters with the bone left in; boneless breast cooks faster and is more likely to dry out. If using breasts, reduce the indirect-cooking time and check the temperature early.
- Do not wipe off all the marinade before grilling. Remove only the thick excess so the chicken develops char without causing flare-ups.
- A charcoal grill gives the most traditional smoky flavor, but a gas grill works well. For an indoor option, use a very hot broiler or grill pan and finish the chicken until it reaches 165°F (74°C).
- Kashmiri chile powder gives color with moderate heat. Substitute half paprika and half mild chile powder if it is unavailable, then adjust cayenne to taste.
- Marinate up to 24 hours, but do not leave the chicken in the yogurt and lemon mixture longer than that or the surface can become soft.
- For food safety, discard leftover marinade that has touched raw chicken. Serve with fresh chutney rather than reserving the used marinade.
Storage and Reheating
Refrigerate cooked chicken in a covered container for up to 4 days. Freeze it for up to 2 months, wrapped airtight; thaw overnight in the refrigerator and reheat covered in a 350°F (175°C) oven until hot, then uncover briefly to restore some char.
Frequently Asked Questions
What cut of chicken is used for Pakistani chicken tikka?
Bone-in, skinless chicken leg quarters are especially good because they remain juicy over high heat. Whole legs or separate drumsticks and thighs also work.
How do you get chicken tikka red without food coloring?
Kashmiri chile powder and paprika provide the red-orange color while keeping the heat moderate. Deep charring adds the darker patches seen on the finished chicken.
Can Pakistani chicken tikka be made in the oven?
Yes. Roast the marinated chicken on a rack at 450°F (230°C) until it reaches 165°F (74°C), then broil for 2 to 4 minutes to create charred edges.
What do you serve with chicken tikka?
Serve it with cilantro-mint chutney, lemon, sliced red onion, blistered green chiles and naan. Rice, kachumber salad or raita are also suitable accompaniments.
Quick Info
Prep Time
25 min
Cook Time
35 min
Servings
4
Difficulty
Medium
Nutrition Facts
Per serving (estimated)
