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Chicken Tikka Karai

This chicken tikka karai is full of flavour and juicy tender chicken pieces that are infused with the aroma of charcoal


Chicken Tikka

1.2 kg chicken

1 tbsp cooking oil

1 tsp salt

1 tsp garlic paste

1 tsp ginger paste

¾ tsp red chili

¼ tsp turmeric

1 tbsp lemon juice

2 tbsp plain yogurt

1 tsp pepper


2 ½ tbsp cooking oil

½ tsp cumin

1 medium onion

1 tsp garlic paste

1 tsp ginger paste

½ tsp turmeric

½ tsp red chili

1 ½ tsp coriander

¼ tsp chaat masala

¾ tsp Kashmiri chili

1 cup tomato

½ tsp salt

½ tsp garam masala

1 tbsp ginger

5-6 green chilies

2 tbsp fresh coriander


1. Coat chicken pieces with cooking oil, salt to taste, garlic and ginger paste, red chili, turmeric, and lemon juice

2. Mix in plain yogurt, and pepper

3. Marinate the chicken for 15 minutes or more if desired

4. Place marinated chicken pieces on a frying pan with a bit of cooking oil

5. Fry the chicken pieces for 5 minutes on each side

6. Make space in the centre of the pan and place a tin with charcoal and cooking oil

7. Cover with lid and let the charcoal scent infuse with the chicken pieces for about 1 minute

8. Use another pan to saute chopped onions with cumin in cooking oil to prepare karai

9. Once the chopped onions are translucent in colour, stir in garlic and ginger paste

10. Pour in a splash of water to prevent burning

11. Add turmeric, red chili, coriander, and chaat masala

12. Saute for about 3 to 4 minutes on low to medium heat

13. Add Kashmiri chili and along with a splash of water

14. Stir in a cup of chopped tomatoes and salt to taste

15. Cover with lid and let it cook for 5 minutes on low heat

16. Remove lid and add in the chicken tikka pieces

17. Mix well and cover with lid to let it cook for another 15 to 20 minutes on low heat

18. Pour in ¼ cup of water if needed

19. Finish off with fresh thinly sliced ginger, green chilies, and fresh coriander

20. Ready to enjoy!


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