Charred, yogurt-marinated chicken tikka served over basmati rice — a fast home version of a dish usually cooked in a tandoor.
Chicken tikka is a cornerstone of Pakistani home and restaurant cooking, built on a yogurt marinade thick with garlic, ginger and warming spices that both tenderizes the meat and gives it its signature char once cooked. Traditionally grilled in a clay tandoor at extremely high heat, it's just as achievable in a hot skillet or grill pan at home. The marinade is doing double duty: the yogurt's acidity breaks down the chicken's proteins for a tender bite, while garam masala, cumin and paprika build the layered spice profile the dish is known for. A properly hot pan is non-negotiable — that's what creates the blistered, slightly smoky edges that define real tikka. Served simply over rice with a squeeze of lemon, this turns a dish usually reserved for restaurants or special tandoor setups into an easy weeknight dinner.
Serves 4
Combine yogurt, lemon juice, garlic, ginger, garam masala, cumin, paprika, turmeric and salt in a bowl. Add chicken and coat well. Marinate at least 1 hour, up to overnight refrigerated.
Heat oil in a heavy skillet or grill pan over high heat until shimmering.
Cook the chicken in a single layer, 4-5 minutes per side, until charred at the edges and cooked through to 165°F (74°C) internally.
Let the chicken rest 3 minutes off the heat before it goes over the rice.
Spoon rice into bowls, top with the tikka chicken and pan juices, then finish with cilantro and a lemon wedge.
Don't crowd the pan when searing — batches keep the heat high enough for a real char.
Marinate at least an hour — the yogurt tenderizes the chicken and the spices need time to penetrate.
Use a screaming-hot pan or grill; a lukewarm pan steams the chicken instead of charring it.
Don't skip resting the chicken briefly before serving — it keeps the juices in rather than on the cutting board.
Thread the chicken onto skewers and grill over charcoal for a more traditional tikka.
Add a dollop of raita (yogurt-cucumber sauce) on the side for cooling contrast.
Swap rice for warm naan for a wrap-style version.
Refrigerate cooked chicken separately from rice in airtight containers up to 3 days. Reheat chicken in a hot skillet to re-crisp the edges.
Chicken tikka — marinated, spiced chunks of chicken traditionally grilled in a tandoor — is one of the most widely eaten dishes across Pakistan, adapted here into a fast stovetop and rice-bowl format for home kitchens without a tandoor.
Yes, a regular heavy skillet works fine; just make sure it's very hot before adding the chicken.
A mix of equal parts cumin, coriander and a pinch of cinnamon and clove makes a reasonable substitute.
The pan likely isn't hot enough, or there's too much chicken in it at once — cook in batches over high heat.
Per serving (380g / 13.4 oz) · 4 servings total
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