Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.
Recipe details are AI-generated from the video and may contain errors — for reference only.
schedulePrepare in advance
Hold the knife securely and keep fingers clear of the blade while cutting raw chicken.
Cut 300g chicken breast into large bite size pieces on a cutting board.
Watch out
Cut chicken into large bite size pieces, otherwise if cut too small, tikka will be too small to char in direct flame resulting in burnt chicken.
Wash your hands thoroughly with soap after handling raw chicken to prevent cross-contamination.
Transfer chicken pieces into a large glass bowl. Add 1/2 tsp salt, 1 tsp Kashmiri red chilli powder, 1/2 tsp chat masala, 2 tsp ginger garlic paste, and 2 tsp lime juice. Mix everything together and set aside for 15 mins.
Watch out
Mix the marinade thoroughly so every piece of chicken is evenly coated, otherwise some parts will lack flavor.
Add 2 tbsp yogurt, 1 tsp tandoori masala powder, 1 tsp garam masala powder, 1/2 tsp salt, 1 tsp Kashmiri red chilli powder, and 2 tbsp mustard oil to the chicken. Give it a quick mix, cover and refrigerate for 30 mins to 1 hour.
Watch out
Cover the bowl securely before refrigerating, otherwise the strong spices will dry out the surface or contaminate other foods in the fridge.
Handle the sharp ends of the metal skewers carefully to avoid accidental punctures.
Use clean and dry skewers. Carefully arrange the chicken pieces onto the skewers, folding larger pieces once or twice to hold them properly.
Watch out
Fold large chicken pieces properly on the skewers, otherwise they will slip off and cook unevenly.
Hot oil may splatter slightly when placed on the heated pan, keep hands and face clear.
Heat a tawa or pan on medium-high flame. Slightly oil brush the pan/tava to prevent burning. Arrange skewers on the hot pan and cook chicken for 1 min on high flame, then flip skewers carefully and cook for 1 min on each side.
local_fire_departmentmedium-high flame, then high flameWatch out
Brush the pan with oil slightly and do not overcrowd, otherwise the chicken will stick and burn instead of searing properly.
Wear protective kitchen gloves when handling stove parts to avoid burns.
Remove the metal frame of the gas stove. Take aluminum foil, cut a hole in the middle, press and set it around the gas burner. Use the metal frame to set the foil properly, then remove the metal frame again. Switch the flame on medium-high.
local_fire_departmentmedium-highWatch out
Cut the hole in the foil precisely around the burner, otherwise loose foil edges might catch fire.
Direct open flame poses severe burn and fire hazards; hold skewers firmly at a safe distance and keep flammable items away.
Hold skewers on direct flame. Keep one chicken piece on the flame at a time, keeping rotating the skewer to char chicken from all sides until chicken is nicely charred. Place hot skewers on steel plates, and follow the same with the rest of the chicken.
local_fire_departmentmedium-high direct flameWatch out
Keep rotating the skewer constantly on direct flame, otherwise holding it still will burn the chicken instantly.
Serve hot with green chutney and desi salad. Remove the aluminum foil from the stove, wipe with kitchen towel, and finish cleaning.
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