Grilled version of chicken is one of my favourites. Apart from chicken tikka, I looove chicken kabab, grilled whole chicken, tandoori chicken and all of that sort. I often wonder who are the great people behind the invention of such tasty, delicious and droolworthy recipes. But who cares… as far as it pleases our taste buds. All the spices just blasts into our mouth. I have teamed up the tikkas with quboos and hummoos, and ofcourse garlic sauce, my daughter’s favourite. Mine too…


1.   Chicken   –   500 gms

2.   Hung curd   –   ½ cup

3.   Chilli powder   –   1 tsp

4.   Cardamom powder   –   1/8 tsp

5.   Kasuri methi   –   ¼ tsp

6.   Garam masala   –   ½ tsp

7.   Coriander powder   –   1 tbsp

8.   Chaat masala   –   ½ tsp

9.   Salt   –   to taste

10.  Lemon juice   –   1 tbsp

11.  Ginger-garlic paste   –   1 tbsp

12.  Red food colour   –   as required

13.  Onion, tomato, capsicum(cut into square pieces)   –   1 each



Cut chicken into small cubes and wash. Remove all the moisture from it. (moisture is the enemy of tikka it seems)

Take a bowl and mix all the ingredients from  2 to 12.  .

Marinate the chicken and vegetables and refrigerate for about 2 hours.

Thread the chicken and vegetables alternatively in the skewers and place it in the baking tray. (if using wooden skewers, soak it in water for ½ an hour before threading the chicken)


Drizzle olive oil on top of the chicken and grill it in high flame for about 15-20 minutes on either side.




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