Chicken Tikka

Pepper Tikka Recipe | Chicken Kalimirch Tikka

Level - Intermediate

Course Side Dish
Cuisine Indian


  • 350 grams skinless & boneless chicken cut into bite size pieces
  • 1 teaspoon Ginger-Garlic paste
  • 2 teaspoon Lemon juice
  • 1.5 tsp corn flour
  • 1/2 tsp black peppercorns
  • 1/4 tsp garam masala powder
  • Salt To taste
  • Green peppers optional
  • Melted butter for basting


  1. Add the garlic and chilli in a wet grinder with a splash of water & blend to a puree.
  2. In a mortar and pestle add the black and white peppercorns grind coarsely & set aside.
  3. Add the paste, ground peppercorns, garam masala powder and salt. Marinate the chicken pieces in this mixture for a couple of hours or preferably overnight.
  4. Soak wooden skewers in water for 15-20 minutes this prevents them from burning.
  5. Preheat the oven to 200 degrees Celcius. Thread the chicken pieces on skewers and brush with a melted butter.
  6. Place the skewers on the wire rack and cook for 15-20 minutes until slightly charred around the edge and cook all the way through.
  7. Turn the pieces half way through the cooking process and baste with butter.

Recipe Notes

To serve place the chicken on warm flat bread with a sprinkle of chaat masala, some mint chutney and onion rings.