Tikka Paste: What It Is, How It Works, and Why It’s the Secret to Flavorful Indian Grills

When you think of tikka paste, a thick, spiced yogurt-based marinade used to coat meat or paneer before grilling. Also known as chicken tikka marinade, it’s the unsung hero behind smoky, tender bites that stick to your memory—and your plate. This isn’t just a sauce. It’s a flavor engine. The magic happens when yogurt, garlic, ginger, and a bold mix of spices like cumin, coriander, paprika, and garam masala come together. The yogurt tenderizes, the spices bloom, and the heat locks in everything you love about Indian grilling.

Tikka paste is closely tied to chicken tikka, small pieces of boneless chicken marinated in this paste and cooked in a tandoor or under a broiler, but it’s not the same as tandoori chicken, a whole or large-cut chicken piece marinated in a similar but often redder, more intensely spiced paste. The difference? Tikka paste usually skips the red food coloring and leans more on smoked paprika or Kashmiri chili for color. It’s also often used for smaller, bite-sized pieces, making it perfect for skewers or wraps. You’ll find it in everything from street food stalls in Delhi to vegan versions made with tofu or cauliflower in Mumbai kitchens.

What makes tikka paste so versatile? It’s the balance. Too much yogurt and it won’t stick. Too little, and the meat dries out. Too many spices and it tastes like a powder bomb. Just right, and it becomes the reason people ask for seconds. You don’t need fancy tools—just a bowl, a whisk, and maybe a little time to let it sit. Most recipes call for 2–4 hours, but overnight is even better. The paste clings to the protein, infuses it slowly, and creates that caramelized crust when it hits high heat.

And it’s not just for chicken. Paneer, shrimp, mushrooms, even jackfruit can soak up tikka paste and turn into something unforgettable. That’s why you’ll see it pop up in so many of the recipes here—from quick weeknight dinners to weekend grilling sessions. It’s the kind of thing you make once, then keep a jar in the fridge because you’ll use it again and again.

Behind every great tikka dish is a well-made paste. And in the posts below, you’ll find exactly how to get it right—whether you’re fixing a bland batch, swapping out ingredients you don’t have, or learning why some versions stay pink while others turn deep red. No guesswork. Just clear, tested ways to make tikka paste that tastes like it came from a tandoor, even if you’re using a regular oven or stovetop grill.