Chicken Tikka: The Spicy, Smoky Indian Grilled Chicken Dish Everyone Loves

When you think of Indian food abroad, one dish usually comes to mind: chicken tikka, a spiced, grilled chicken dish marinated in yogurt and aromatic spices, then cooked in a high-heat clay oven called a tandoor. Also known as chicken tikka kebab, it’s the reason so many people outside India first fell in love with Indian flavors. Unlike tandoori chicken, which is usually served on the bone, chicken tikka uses boneless pieces—often breast or thigh—that are cubed, threaded onto skewers, and charred to perfection. The magic isn’t just in the heat; it’s in the marinade. Yogurt tenderizes the meat, while spices like cumin, coriander, garam masala, and smoked paprika build layers of flavor that stick to every bite.

What makes chicken tikka stand out isn’t just taste—it’s texture. The yogurt marinade creates a slightly crisp exterior while keeping the inside juicy. The tandoor oven, with its intense radiant heat, sears the meat fast, locking in moisture and adding that signature smoky note. Even if you don’t have a tandoor at home, you can get close with a grill, broiler, or even a hot skillet. Many home cooks in India make it weekly, often as a starter or part of a larger meal with naan or rice. And while it’s often served plain, it’s also the base for chicken tikka masala, a creamy tomato-based curry that became the UK’s most popular dish. This connection shows how chicken tikka isn’t just a recipe—it’s a culinary bridge between cultures. You’ll find versions from Delhi to Mumbai, each with slight tweaks: some add garlic, others use lemon juice, and a few even toss in a bit of honey for balance. But the core stays the same: tender, smoky, spiced chicken that’s hard to stop eating.

Looking at the posts here, you’ll see how chicken tikka ties into bigger themes in Indian cooking. It’s connected to the yogurt marinades used in tandoori chicken, the spice blends that define curries, and even the way Indian home cooks adapt techniques for modern kitchens. You’ll also find tips on how to get that restaurant-style char without a tandoor, how to avoid dry chicken, and why certain spices make all the difference. Whether you’re new to Indian food or just want to nail the perfect bite, this collection gives you the real tricks—not the fluff. Ready to make it yourself? The recipes below show you exactly how.