Juicy Smoky Chicken Tikka Recipe (Stovetop | Restaurant-Style | No Oven)


 

Juicy Smoky Chicken Tikka Recipe (Stovetop | Restaurant-Style | No Oven)

Introduction

If you’re craving juicy, smoky, restaurant-style chicken tikka but don’t have an oven or grill, this easy stovetop chicken tikka recipe is perfect for you. Made with yogurt, traditional desi spices, and finished with coal smoke (dhungar), this chicken tikka turns out incredibly tender, flavorful, and smoky—just like BBQ from a restaurant.

This recipe is cooked slowly on a pan, making it ideal for home kitchens.

Chicken Tikka Ingredients

For Cleaning the Chicken

  • 2 chicken leg pieces (cut into tikka pieces or chest pieces)

  • Water as required

  • 6 tablespoons vinegar

For Marination

  • 250 g yogurt

  • ½ tsp green chili paste

  • 1 tbsp ginger garlic paste

  • ½ tsp tikka masala

  • 1 tsp Kashmiri red chili powder

  • ¼ tsp cumin powder

  • 1 tsp crushed red chili flakes (adhi kutti lal mirch)

  • 1 tbsp crushed coriander seeds (adha kutta dhaniya)

  • ¼ tsp turmeric powder

  • 1 tbsp red chili powder (or to taste)

  • 6 tbsp homemade tomato ketchup

  • Salt to taste

  • A pinch of kachri powder

  • 5–6 kabab cheeni (allspice)

  • ¼ tsp carom seeds (ajwain)

  • ½ tsp kasuri methi

For Cooking

  • 5 tbsp oil

For Onion Tikka Salad

  • 3 medium onions (sliced)

How to Make Chicken Tikka on Stove

Step 1: Clean the Chicken

Wash chicken pieces and soak them in water with vinegar for 30 minutes. Remove, rinse, and pat dry completely using a kitchen towel.

Step 2: Prepare the Special Spice Mix

Dry roast kabab cheeni in a pan. Add carom seeds and roast briefly.
Crush them with kasuri methi using a mortar and pestle until aromatic.

Step 3: Prepare the Marinade

In a bowl, add yogurt and mix all spices, ketchup, salt, and the freshly crushed spice mix.

Remove 6–7 tablespoons of this yogurt mixture and keep aside for later use.

Step 4: Marinate the Chicken

Add chicken pieces to the remaining yogurt mixture.
Mix well, cover, and marinate for 4 hours (minimum 2 hours).

Step 5: Cook the Chicken Tikka

Heat 5 tbsp oil in a non-stick pan.
Add marinated chicken and cook for 5 minutes per side on medium flame.

Cover and cook until yogurt water evaporates and chicken becomes tender and juicy.
Remove cooked tikka from the pan and keep aside.

Step 6: Make Caramelized Onion Tikka Salad

In the same pan (do not add extra oil), add the reserved yogurt mixture and sauté until oil separates.

Add sliced onions and cook until soft and lightly caramelized.
Remove onions and keep aside as tikka salad.

Step 7: Final Masala Coating

Add the remaining yogurt mixture to the pan and cook until thick and oil separates.

Add cooked chicken tikka back into the pan and gently coat with masala.

Step 8: Give Coal Smoke (Dhungar)

Place hot coal in a small bowl inside the pan, drizzle a little oil on it, and cover immediately for 2–3 minutes to infuse smoky flavor.

Serving Suggestions

Serve hot chicken tikka with:

  • Caramelized onion tikka salad

  • French fries

  • Fresh onions

  • Paratha or naan

Tips for Perfect Juicy Chicken Tikka

  • Always cook on medium-low flame

  • Do not overcook yogurt masala

  • Kachri powder helps tenderize chicken

  • Coal smoke adds authentic BBQ aroma

Why You’ll Love This Recipe

  • No oven required

  • Perfectly juicy and smoky

  • Restaurant-style taste at home

  • Easy stovetop method


Location: Karachi, Pakistan

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