Indian Chicken Tikka with Kashmiri Chili Yogurt Marinade
MarinadesIndianEasy

Indian Chicken Tikka with Kashmiri Chili Yogurt Marinade

From the MyKitchenBank Kitchen

Chicken breast cubes marinate in a tangy yogurt, lemon and Kashmiri chili mixture, then grill until charred at the edges and juicy inside. The marinade gives deep red color with gentle heat.

Prep
25 min
Cook
14 min
Wait
4 hr 10 min
Total
4 hr 49 min
Makes
About 28 chicken pieces (4 servings)
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Steps

Before you start
  • Use full-fat plain yogurt (not Greek-style strained yogurt, or thin it with a splash of water) so the marinade clings without being pasty.
  • If using wooden skewers, soak them in water for 30 minutes before grilling.
  • Plan for at least 4 hours of marinating, and no more than 24 hours, since the lemon juice and yogurt will make the chicken mushy if left longer.
  • Pat the chicken dry before cubing and marinating so the marinade sticks.

  1. Cube and dry chicken

    • Trim any fat or sinew from the chicken breasts and pat them very dry with paper towels.
    • Cut into even 1½-inch (4 cm) cubes so they cook at the same rate.
    • Place in a large non-reactive bowl.
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    Ready when: Pieces are roughly uniform in size and the surface feels dry, not wet.

    Tip: Cut against any visible grain lines for the most tender bites.

  2. Pre-salt with lemon

    • Add the salt and lemon juice to the chicken and toss well with your hands until every piece is coated.
    • Let sit for 15 minutes.
    • This seasons the meat and helps the yogurt marinade grip.
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    Ready when: Chicken looks slightly moist and glossy.

    Tip: Do not extend this step beyond 30 minutes; the acid will start to turn the surface chalky.

  3. Mix the marinade

    • In a medium bowl, whisk together the yogurt, Kashmiri chili powder, garam masala, cumin, coriander, turmeric, grated garlic, grated ginger, oil and the crushed kasuri methi, if using.
    • Whisk for 30 seconds.
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    Ready when: Marinade is a thick, uniformly brick-red paste with no dry spice clumps.

    Tip: Kashmiri chili gives color with mild heat; swap in regular chili powder only at half the amount.

  4. Coat the chicken

    • Scrape the marinade over the chicken and toss with your hands or a spatula until every cube is thickly and evenly coated.
    • Cover the bowl tightly with plastic wrap.
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    Ready when: No bare chicken is visible and the marinade clings in a thick layer.

    Tip: Wear gloves if you want to avoid staining your hands with turmeric and chili.

  5. Marinate in the fridge

    • Refrigerate the covered chicken for at least 4 hours and up to 24 hours.
    • For best flavor, stir once halfway through.
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    Ready when: Chicken is deeply red-orange throughout the coating.

    Tip: Over 24 hours the texture turns soft and mealy.

  6. Skewer the chicken

    • Take the chicken out of the fridge 20 minutes before cooking.
    • Thread 3 to 4 cubes onto each of 8 skewers, leaving a small gap between pieces so heat circulates.
    • Leave thick clumps of marinade on the meat.
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    Ready when: Pieces sit snugly but are not squeezed together.

    Tip: Crowded skewers steam rather than char.

  7. Heat the grill

    • Preheat a grill or grill pan over medium-high heat for 5 to 10 minutes, then oil the grates lightly with a paper towel held in tongs.
    • Melt the butter for basting.
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    Ready when: You can hold your hand 5 inches above the grate for only 3 to 4 seconds.

    Tip: For the oven, broil at 500°F (260°C) on a rack set on a lined baking sheet, 6 inches from the element.

  8. Grill the skewersOven 165°F / 75°C

    • Place skewers on the hot grill and cook 12 to 14 minutes total, turning every 3 to 4 minutes so all sides char.
    • Brush with melted butter during the last 3 minutes.
    • Cook until the thickest piece reaches 165°F (74°C).
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    Ready when: Edges are browned with dark charred spots, and an instant-read thermometer reads 165°F (74°C) in the thickest piece.

    Tip: If the marinade burns before the chicken is cooked, move the skewers to a cooler part of the grill and cover.

  9. Rest and serve

    • Transfer the skewers to a platter and rest for 5 minutes so the juices settle.
    • Serve with lemon wedges and sliced red onion, if using.
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    Ready when: Juices stay in the meat when a piece is cut open.

    Tip: Squeeze lemon over the chicken just before eating for brightness.

Good to know

Tips
  • Thick marinade clinging to the meat is key for charring; do not wipe it off before grilling.
  • Cut pieces evenly so the small ones do not dry out before the large ones are cooked.
  • A smoky flavor without a grill: finish under a hot broiler, then drop a hot coal in a small foil cup with a drop of oil beside the chicken and cover for 2 minutes.
  • Serve with mint chutney, naan and sliced onions for a full meal.
Make ahead

"Marinate the chicken up to 24 hours ahead, or freeze it raw in the marinade in a zip-top bag for up to 3 months and thaw overnight in the fridge before grilling."

Storage & reheating

"Room temperature: no more than 2 hours. Fridge: store cooked chicken in an airtight container for up to 4 days. Freezer: up to 3 months. Reheat in a 350°F (175°C) oven for 8 to 10 minutes or in a skillet over medium heat with a splash of water until hot throughout."

Substitutions
  • boneless, skinless chicken breasts → boneless, skinless chicken thighs. More forgiving and juicier; cook to 175°F (80°C) for best texture.
  • Kashmiri chili powder → 1 tbsp sweet paprika plus ¼ tsp cayenne. Approximates the color and mild heat.
  • whole-milk plain yogurt → Greek yogurt thinned with 2 tbsp water. Mix thoroughly so it coats evenly.
  • fresh lemon juice → lime juice. Slightly more floral; use same amount.
chickengrillinghigh-proteinindiankashmiri chilimarinadetikkayogurt

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