Chicken Tikka

Chicken Tikka

Servings 4
Author Connie Veneracion


  • 1.5 kilograms boneless chicken thighs (skin on or skinless; both work), cut into 2-inch squares
  • 2 tablespoons rock salt
  • 1 tablespoon grated turmeric (or use 1 teaspoon powdered turmeric)
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon ground cinnamon
  • 2 thumb-sized pieces ginger peeled and grated
  • 6 cloves garlic peeled and grated
  • 1 tablespoon bird's eye chilies finely chopped, or 1 teaspoon cayenne powder
  • 1 cup coconut cream (if using fresh, you need to extract the cream from at least three coconuts with no, or very little, water)
  • 1 tablespoon lemon or lime juice


  • Place the chicken in a large bowl. Add all the ingredients and mix well. Cover and marinate in the fridge for at least six hours.
  • At least 30 minutes before grilling, soak about 15 bamboo skewers in water to prevent them from burning while grilling.
  • Thread the chicken in the bamboo skewers. Five to six pieces are a good number.
  • Grill the chicken over live coals, at least six inches from the heat. Turn over once the undersides are nicely charred. Chicken does not take very long to cook. If your coals are hot enough, it should take only above seven minutes per side.
  • Serve the chicken tikka with white rice and a light vegetable salad on the side.