How to make Chicken Tikka

Why cooks start here

Chicken Tikka is cooked the way barbecue stalls cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a pakistani family cook actually puts it on the table.

Chicken Tikka hails from the bustling barbecue stalls of Pakistan, where it is a staple at street-side feasts and festive gatherings. This home version captures the essence of those vibrant flavors, a recipe passed down through generations, tweaked by the practiced hands of family cooks. Here, salt is measured by instinct, and the richness of fat is embraced, bringing the communal spirit of those lively stalls to your dining table. Expect each bite to deliver a succulent burst of flavor, where the tang of yogurt and lemon intertwines seamlessly with the warmth of tikka masala. Mustard oil imparts a subtle, earthy undertone, ensuring that the chicken is both tender and robustly spiced. This dish invites sharing, reflecting the communal joy of a meal cooked with care and tradition.