Grilled Chicken Tikka

"This is a recipe that I developed from a mixture of recipes, adapting to our tastes. I hope you enjoy it :) Time to make doesn't include time to marinate. Cooking time is an estimate, depending on how hot your grill is and how big your chicken cubes are. :)"
photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly
photo by Reynaldo M. photo by Reynaldo M.
photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly photo by DianaEatingRichly
Ready In:




  • Clean your chicken, and cut it into cubes for threading on skewers.
  • Take a fork and prick the chicken many times.
  • Put lemon juice in bowl with chicken, stir well, and set it aside.
  • In a large bowl, mix yogurt, garlic, ginger, cumin, turmeric, cayenne, salt and pepper.
  • Place the chicken in the bowl with the marinade, and marinate for at least 2 hours, preferably 4-6 hours.
  • Thread chicken onto skewers.
  • Heat your grill with a nice flame and place chicken skewers on the grill.
  • Brush with butter or olive oil, and grill approximately 6 minutes on each side, or until done, having nice grill/char markiings.
  • Once you have grilled one side for 6 minutes, turn them over and brush with butter or olive oil, and grill 6 more minutes or until done.
  • Serve with lime wedges on the side for squirting on chicken pieces; YUM!

Questions & Replies

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  1. Lynn Altschuler-Prussen
    I just started making this marinade and I mixed a lemon juice in by accident is this going to ruin the recipe?


  1. Reynaldo M.
    CAYENNE!! As many before me said, wow, that's a lot of cayenne. Still giving this recipe 5 stars though because you can decide that's too much cayenne for yourself (or not). I did actually use the full amount the first time I made this recipe, thinking that the yogurt might counteract enough of the spice to warrant it. Well, it didn't. I love spicy foods, regularly eat ghost pepper BBQ sauce and just got a bottle of The Last Dab XXX hot sauce from Heatonist - I mean, I really love hot spicy food. And that was still entirely too much cayenne to be enjoyable for me. I agree with the reviewers who say 1 - 1.5 TEAspoons will probably impart a reasonable spiciness to this dish. With that caveat, I must say this is absolutely the best tasting Chicken Tikka recipe on the internet. I first made this recipe 6 months ago, and my teen son and I continue to make it at least 1-2 times a week. I make it so much, in fact, that I started buying turmeric in bulk. It is at its best on a hot outdoor grill, but it also tastes great on a cast iron grilling skillet I use indoors, and I've even baked it. Every time, it turns out fantastic. A key to the great flavor that I've learned about this recipe: High heat. The marinade will tenderize the chicken wonderfully, so don't be afraid to pour the coals to this dish. It doesn't lend its flavors to a slow, gentle cooking nearly as well as to high heat cooking, so be sure to size your chunks properly for even cooking. To bake in the oven, set it as high as it will go and rest the skewers on the top edge of a baking dish so the chicken isn't resting on the dish. This worked great for me, although broiling worked even better. This is my favorite chicken recipe, hands down - adjust the spice, and definitely try it!
    • Review photo by Reynaldo M.
  2. AWOLRanger
    Way too hot!! My wife rinsed the sauce off of hers prior to grilling, and they were still pretty spicy. I would agree with everyone who recommends cutting the pepper down, I would go down to 1 tablespoon. Nice mix of flavors, though, besides the heat.
  3. Ghostwriter
    Excellent. Personally, I loved the amount of cayenne pepper, but I lived in London(UK) for many years and love spicy Chicken Tikka. I always have a dish of cucumber raita (cucumber and yoghurt) nearby if the children want to cool their mouths. Thank you.
  4. Jan L.
    I like spicy, also, but the 2 1/2 TEASPOONS we used was still too hot. Should be more like 1 1/2 teaspoons. Also, I marinated it overnight and the chicken was juicy and flavorful.
  5. soozyb
    Are you sure about the 2 1/2 tablespoons of cayenne?? I like spicy hot, but that would be fire engine, burn your palette off hot! Haven't tried this yet but I will cut down on the cayenne, and it sounds fabulous!


  1. Jeet H.
    More yoghurt. Used Total yoghurt throughout No Cayenne chillis at all (for those who prefer the mild versions) More lime as I love lime and lemon a lot on my love for chicken
  2. kathy.bird
    1 ½ teaspoons cayenne instead of 2 ½ tablespoons
  3. Lynn Altschuler-Prussen
    marinade and I mixed a lemon juice in by accident is this going to ruin the recipe?


Since April 2008, I have been a vegetarian. I dont eat creatures...that's the easiest way to put it! :D I still eat a small amount of dairy, but not very much. I have been missing around here for a while, and hope to poke my head in a bit more often from now on... I hope you enjoy my recipes...
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