Chicken Tikka On Tawa

    Photo By Serve N’ Savour

Tikka is a type of South Asian food, found predominantly in Punjabi cuisine, and usually served as an appetizer. It is also known as teeka or teekka. “Tikka” refers to a piece of meat. The popular dish chicken tikka is made of chicken cutlets in a marinade. Vegetarian varieties are also popular.The marinade used in the preparation of chicken tikka is also sometimes called tikka; it is made from a mixture of aromatic spices and yogurt.


To Marinate
  1. Yogurt – 1 cup regular thick curd(check notes below)
  2. Garlic-garlic paste-1 and 1/2 tsp
  3. Coriander powder-1 tsp(check notes below)
  4. Turmeric powder- 1/8 tsp
  5. Garam masala powder or Biriyani masala- 1/4tsp(check notes below)
  6. Pepper powder- 1/8 tsp
  7. Kashmiri Chilly powder-1tsp(check notes below)
  8. lemon juice- 2 tbsp
  9. Kasuri methi (dried fenugreek leaves crushed)-1/2 tbsp
  1. boneless chicken – 500gm ( cut into 1 inch cube)
  2. bamboo skewers(soak t o prevent from burning) or aluminum thin rods
  3. oil- for basting.
  4. Onion- half(cut in cubes)
  5. Tomato-half(cut in cubes)remove the seeds and pulp
  6. Capsicum-half(cut in cubes)
For serving
  1. Onion Rings- 1 cup
  2. lemon- 1

Curd used for tikka must be thick .If you are using regular yogurt then drain it in a muslin cloth to remove excess water.

For marinade, in the blender combine the yogurt with rest  ingredients and blend to a fine, smooth puree.

Wash and cut the chicken in cubes and drain off excess water from chicken using tissues.



In a large mixing bowl, combine the chicken with half  the marinade, cover and leave to marinate for 3 to 4 hours in refrigerator.


Soak the bamboo skewers in water(1/2 hr -1hr) to prevent them from burning.

Veggies should not be used directly from refrigerator.Bring them to room temperature and cut the veggies in cubes .

Marinate the veggies with the remaining marinade and leave for marination.

Bring the chicken also  to room temperature and thread them  onto a skewers alternating veggies and chicken.


Heat Tawa and brush it with oil.Cook on the Tawa , turning and basting regularly with oil.


Serve them hot along with onion rings and lemon..


  • Adding too much Garam masala will result in bitter taste.So adjust the quantity accordingly.
  • Coriander powder is used to bring down the spice level in garam masala.
  • Curd used must be hung curd or thick curd that is drained off well else tikka wont taste good.
  • Using Kashmiri chilly powder will provide a vibrant red color.No need to use extra food colors.

Thanks And Regards

Anitha Varghese


Posted on July 31, 2017, in Appetizer, Kids Recipes, Non Veg Recipes and tagged . Bookmark the permalink. Leave a comment.

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