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Delvora

Indian · Starter

Restaurant-Style Chicken Tikka

Smoky, charred tikka with a tangy yogurt marinade — made easily in an air fryer, oven or over charcoal.

Prep
20 min
Cook
20 min
Total
40 min
Serves
4
Level
Easy
Chicken tikka skewers with onion rings and lime wedges

Great tikka is all about the marinade and high heat. A thick, hung-curd marinade clings to the chicken, chars beautifully at the edges and keeps the inside juicy.

Make it from scratch with Delvora Reserve Boneless Thighs, or skip straight to cooking with our frozen ready-to-cook Chicken Tikka.

Method

  1. 1

    First marinade

    Toss the chicken with lime juice, salt and half the chilli powder. Rest for 15 minutes.

  2. 2

    Second marinade

    Whisk the curd with ginger-garlic paste, remaining spices, kasuri methi and mustard oil. Coat the chicken and refrigerate for at least 2 hours, ideally overnight.

  3. 3

    Skewer

    Thread the chicken onto skewers, alternating with onion and capsicum.

  4. 4

    Cook hot

    Air fry at 200 °C for 14–16 minutes, or bake at 230 °C for 18–20 minutes, turning once and basting with butter, until charred at the edges.

Chef's tips

  • Using Delvora frozen Chicken Tikka? Cook straight from frozen at 200 °C for 12–15 minutes.
  • Hold the skewer over an open gas flame for a few seconds for extra smokiness.

Shop the Recipe

Made with Delvora

  • Charred Delvora chicken tikka pieces on a black plateFrozenNo Added
    Preservatives

    Chicken Tikka

    Boneless chunks in a smoky yogurt and spice marinade, deep frozen to lock in flavour. Ready to cook in 15 minutes.

    Ready to CookDeep FrozenNo Added Preservatives
  • Premium boneless chicken thighs in a Delvora Reserve Collection boxPremium

    Reserve Boneless Thighs

    Our finest cut: hand-selected, extra-tender boneless thighs from the Reserve Collection.

    Hand SelectedExtra TenderNo Hormones

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