Chicken Tikka / Spiced Chicken Skewers (Murg Tikka)

I always make this delicious chicken tikka when I have guests and don’t have time to prepare a curry dish. It is so easy to make and tastes amazing.

To prepare it only you have to marinate the chicken pieces with spices and yoghurt, left them into the fridge overnight. When the guests are there take them out of the refrigerator, put them on skewers and cook them in a grill pan. They are so spicy and juicy that everyone likes.

I usually serve them with homemade Naan. And if you have a barbecue… try it, you will see how good this Chicken Tikkas are!

Instructions:

-Cut the chicken thighs and all the vegetables (red-green bell pepper, onion) into cubes. About 4 cm approximately.

-In a frying pan, lightly roast Chickpea flour until lightly toast and set aside.

-In a bowl mix all the ingredients for the marinade: yoghurt, lemon juice, oil, spices, ginger-garlic paste and roasted chickpea flour.

-Mix everything well to coat all the pieces and let them marinate for 2-3 hours or overnight into the fridge.

-Then skewer alternating chicken, onion, and peppers on the skewers.

-Hit the oil in a grill pan and fry the skewers until they are cooked and golden on each side.

–Serve with mint chutney and Naan bread.

Tips and Tricks:

• Chickpea flour (Besan) serves to bind all the ingredients.
• I usually mix the chicken and the vegetables separately, but you can do everything together.
• You can also prepare them without forming the skewers.
• If you use bamboo skewers, soak them in the water for 15 minutes so that they do not burn when we fry them.
• You can also make them in the oven. For this put a rack on top of the oven tray and place the skewers. Brush them with oil and bake them for 20 minutes at 200 ºC. After these 20 minutes turn them over, brush them with oil. Put the grill option and grill them for 10 minutes or until golden.

Related Basics:

• Ginger-garlic paste
• Garam Masala

Chicken Tikka / Spiced Chicken Skewers (Murg Tikka)

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

MARINATE 2 hours hrs

Total Time 45 minutes mins

Cuisine India

Servings 4

Calories 120 kcal

Ingredients

  

• 600g boneless chicken thighs
• 1 green bell pepper
• 1/2 red bell pepper
• 1 onion
• 1 tablespoon ginger-garlic paste
• 3 tablespoons Besan (Chickpea flour)
• 4 tablespoons plain yoghurt
• 2 tablespoons lemon juice
• 1 tablespoon oil for marinating
• 2 tablespoons oil for frying
• Salt to taste
• Bamboo or metal skewers

Spices

• 1 teaspoon turmeric powder
• 2 teaspoons cumin powder
• 2 teaspoons coriander powder
• 1 teaspoon garam masala
• 1 teaspoon red chilli powder

Instructions

 

• Cut the chicken thighs and all the vegetables (red-green bell pepper, onion) in cubes. About 4 cm approximately.
• In a frying pan, lightly roast Chickpea flour until lightly toast and set aside.
• In a bowl mix all the ingredients for the marinade: yoghurt, lemon juice, oil, spices, ginger-garlic paste and roasted chickpea flour.
• Mix everything well to coat all the pieces and let them marinate for 2-3 hours or overnight into the fridge.
• Then skewer alternating chicken, onion, and peppers on the skewers.
• Hit the oil in a grill pan and fry the skewers until they are cooked and golden on each side.
• Serve with mint chutney and Naan bread.

Notes

Tips and tricks:

• Chickpea flour (Besan) serves to bind all the ingredients.
• I usually mix the chicken and the vegetables separately, but you can do everything together.
• You can also prepare them without forming the skewers.
• If you use bamboo skewers, soak them in the water for 15 minutes so that they do not burn when we fry them.
• You can also make them in the oven. For this put a rack on top of the oven tray and place the skewers. Brush them with oil and bake them for 20 minutes at 200 ºC. After these 20 minutes turn them over, brush them with oil. Put the grill option and grill them for 10 minutes or until golden.