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Chicken Tikka

Chicken Tikka – Pakistani Style

There’s a little bit of cheating involved in this recipe. Basically, I didn’t make it. Mom made it, but it is so simple & it turned out so amazing that not sharing it with you would have been sacrilegious. Plus I was responsible for the final baking – so I get a little bit of credit here. Mom makes a Desi-style gravy to serve on the side using up the remaining marinade juices. Serve with potato gratin, mashed potatoes, baked potato or baked vegetables. 

Chicken Tikka – Pakistani Style

For the Chicken:
  • 4 large Chicken Tikka Pieces with bone (used all breast pieces, but you can substitute leg pieces or a combination of both)
  • 8 to 10 tablespoon vinegar
  • 1/2 – 1 teaspoon black pepper
  • 2 teaspoon white pepper
  • 1 – 1/2 teaspoon white pepper
  • 2 tablespoon Chicken Tandoori Masala (Used Shan)
  • 250 grams yoghurt (drain yoghurt in a muslin cloth for an hour so it becomes thick or use Greek yoghurt)
  • 1/2 teaspoon ginger paste
  • 1/2 teaspoon garlic paste
  • 4 tablespoon oil


  • Remainder juices from chicken
  • 1 tablespoon oil
  • 2-3 cloves garlic (sliced thinly)
  • 1 small onion, chopped
  • 1/2 cucumber, chopped
  • 1/2 capsicum, chopped
  • 2 tablespoon worcheshire sauce
  • 2 tablespoon ketchup
  • 1 tablespoon ketchup
  • Cornflour dissolved in water (optional to thicken if required)


For the Chicken
  1. Whisk all the marinade ingredients well.
  2. Make slits in the chicken pieces, and then marinate overnight.
  3. Pre-heat oven to 180 degrees celsius.
  4. Line a roasting tray with aluminum foil and then put chicken as well as the marinade into the tray.
  5. Cover the chicken & tray with foil and bake for 30 minutes.
  6. After chicken has baked for 30 minutes, take off the foil, and drain about 80-90% of the marinade juices into a separate container. 
  7. Lower heat to 120 degrees celsius and bake chicken uncovered for 15 – 30 minutes till the marinade dries up.
  8. Use the leftover marinade juices to make gravy on the side.
Desi-style Gravy
  1. Heat oil and fry garlic till light brown. 
  2. Add onion & saute for about 1-2 minutes.
  3. Add gravy juices, and capsicum and remaining seasoning ingredients.
  4. Taste & adjust seasoning if required.
  5. Thicken with cornflour.
  6. Serve with chicken tikka on the side. 

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  • Reply
    July 19, 2014 at 6:40 am

    OMG im drooling over that delicious looking tikka. I will probably be making this for eid! 🙂 Thanks for the recipe.

  • Reply
    Urooba Malik
    March 7, 2016 at 12:29 pm

    Way too tempting! Trying this weekend!

    • Reply
      March 9, 2016 at 7:14 pm

      Hello Urooba,
      Do let me know how it was 🙂
      Thank you for visiting!

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