If you love smoky, juicy chicken tikka but don’t have a tandoor or oven at home, then this recipe is just perfect for you. Hi, this is Ashwini, and today I’m sharing one of my favorite quick and easy recipes – Chicken Tawa Tikka made right in a pan. Trust me, the taste is absolutely amazing, and the smoky flavor will make you feel like it’s straight from a restaurant!
You can also watch the full recipe then directly available on Youtube.
Why You’ll Love This Recipe
I personally love this recipe because it’s simple, requires basic ingredients, and still gives you that authentic tikka flavor. There is no need for a tandoor or oven, yet the results are juicy, flavorful, and slightly smoky.
Ingredients
- 500 grams boneless chicken (I prefer leg pieces as they cook faster and stay juicy)
- 2 tbsp yogurt (curd)
- 1 tbsp ginger-garlic paste
- 1 tsp tandoori masala (any brand)
- ¼ tsp biryani masala or garam masala
- ¼ tsp black salt (kala namak)
- 1 tsp kasuri methi (crushed)
- 1 tsp mustard oil (very important for flavor)
- 2 tsp red chili powder (adjust to taste)
- Few drops of lime juice
- Salt as per taste
- 1 onion (cubed and petals separated)
- 1 capsicum (cubed)
- 2 tbsp butter
Step-by-Step Recipe
First, take your chicken in a bowl. Add yogurt, ginger-garlic paste, tandoori masala, garam masala, black salt, crushed kasuri methi, mustard oil, chili powder, lime juice, and salt. Mix everything really well. Make sure you rub the marinade nicely into the chicken so that every piece absorbs all the flavors.
Now, chop the onion and capsicum into cubes and keep them aside. Do not mix them with the chicken marinade as they tend to release water.
Let the chicken marinate for at least 2 hours. This step is very important for juicy and flavorful tikka.
After marination, heat a kadai or tawa and add a little butter. Stir fry the onion and capsicum on high flame so they remain crunchy and don’t release water. Remove and keep aside.
In the same pan, add 1 tablespoon butter and place the marinated chicken pieces. Cover and cook for about 5 minutes. Then open and cook on medium to high flame until all the water evaporates and the chicken becomes slightly dry and nicely roasted.
You won’t get the exact dryness of a tandoor, but this texture is perfect for a homemade starter.
Smoky Tandoor Effect (Secret Step!)
Now comes my favorite part! Burn a small piece of charcoal. Place it in a small steel bowl inside the kadai. Pour a little oil or ghee on the hot charcoal and immediately cover the pan to trap the smoke.
Let it sit for 10–15 minutes. This gives the chicken that beautiful smoky tandoor aroma.
Serving Suggestion
Serve this hot Chicken Tawa Tikka with sautéed onion and capsicum on the side. It pairs beautifully with a refreshing drink or even a light soup.
My Notes
I absolutely love this recipe because it’s so easy and doesn’t require any special equipment. The smoked flavor makes all the difference, and honestly, it tastes just like restaurant-style tikka. Do try it and let me know your experience in the comments!
My Extra Tips for You
- Always use mustard oil – it gives that authentic North Indian flavor.
- Don’t skip kasuri methi – it enhances the aroma beautifully.
- Cook on high flame at the end for a slight char effect.
- If you don’t have charcoal, you can still enjoy it – but I highly recommend trying the smoke method once.
- Use thigh or leg boneless chicken for juicier results compared to breast pieces.
For any queries regarding the recipe, feel free to contact tarcarcookbook@gmail.com
Happy cooking! 😊