Chicken Tikka (low fat)

Cooking Time:  35 -40 minutes

Serves: 4 people


  • 500 gm Chicken thigh pieces (boneless)

Marinade for Tikkas

  • 6 tbsp. Yoghurt
  • ½  tsp red chili powder
  • 1 tbsp Garlic paste
  • 2 tbsp Ginger paste
  • 1 tsp Cumin Powder
  • ½  tsp (Garam Masala)
  • 4-5 tsp lemon juice
  • Salt to taste

For Gravy

  1. 2 Tomatoes(chopped)
  2. 1 Onion chopped fine
  3. 1 tsp Ginger-garlic paste
  4. ½ tsp. Cumin powder
  5. ½ tsp. Coriander powder
  6. ¼ cup Milk
  7. 1 tsp Sugar
  8. Salt to taste


Chicken tikka masala is a two step process.

Tikka and Gravy. Grilling the chicken definitely flavours this dish but if you do not have a grill, you could use any oven too. Once you have your chicken grilling, you could start the gravy process in parallel.

  1. Cut chicken into smaller pieces. Drain any water.
  2. Mix all ingredients for the marinade and add chicken into it. Set aside for at least 1 hour
  3. Grill chicken on hot grill (barbecue) to golden brown. Baste butter (or oil) frequently to ensure that chicken remains tender and moist. Do not overcook.
  4. Heat oil 2 TBSP and add ginger, garlic paste. Fry a little and add chopped onions.
  5. Keep heat on high to slightly caramelize the onions. Caramelizing onions enhances its flavors for this dish.
  6. When onions turn golden, add chopped tomatoes and keep frying on medium heat until the oil separates.
  7. Add cumin and coriander powder. Mix
  8. Add salt and sugar and drop the chicken tikka pieces in it.
  9. Let it simmer for 5 minutes on low heat and let the flavors mingle a little.
  10. Increase heat to high and incorporate milk slowly. Stirring continuously.
  11. Once the gravy is of right consistency, reduce heat to low.

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