Smoked Chicken Tikka

by Leena Kohli (@leenakohli)
Prep Time
Cook Time
Total Time
1hr 10min

Smoked Chicken Tikka is a delicious Indian dish made with boneless chicken marinated with flavorful spices and smoked until it's juicy and tender. It has a unique smoky taste that comes from the cooking process. It's perfect for a special occasion or any time you want to enjoy a flavorful meal.


4 Servings
  • 1kg
    Chicken Thigh (boneless)
  • 1/2tbsp
  • 1tbsp
    Coriander Powder
  • 1tbsp
    Cumin Powder (roasted)
  • 1tbsp
    Kashmiri Red Chilli Powder
  • 1tsp
    Chaat Masala
  • 1 1/2
    Ginger Garlic Paste
  • 2tbsp
    Lemon Juice
  • 1tbsp
    Kasuri Methi
  • 2tbsp
    Mustard Oil
  • 3/4cup
  • piece
    A small of Coal (for smoke)
  • 2tbsp


  1. In a large mixing bowl, combine the chicken pieces, salt, coriander powder, cumin powder, kashmiri red chilli powder, chaat masala, ginger garlic paste, lemon juice, kasuri methi, mustard oil, and curd.

  2. Mix well to ensure the chicken pieces are evenly coated with the spices.

  3. Cover the bowl and marinate the chicken for 40-50 minutes.

  4. To infuse a smoky flavour into the chicken, burn a piece of coal on a gas stove and let it turn white-hot.

  5. Place a piece of aluminium foil in the centre of the marinated chicken bowl and put the hot coal on it. Immediately pour a few drops of oil on the coal and cover the dish with a plate. Let the chicken smoke for 6-8 minutes, then remove the plate and the coal.

  6. Heat a large heavy-bottomed pan over medium-high heat and add 2 tbsp of oil.

  7. Add the marinated chicken pieces to the pan and cook them for 5-6 minutes, stirring occasionally.

  8. Lower the heat, cover with a lid and cook for 8-10 minutes or until fully cooked.

  9. Once cooked, remove the chicken pieces from the pan and place them on a platter.

  10. Serve them hot with mint or coriander chutney and salad or lemon wedges.

Tips & Tricks

  1. Take the marinated chicken out of the fridge if refrigerated 30 minutes before cooking (to bring it to room temp).

  2. If you don't have mustard oil, you can substitute it with any other oil for marination.

  3. Cover the dish tightly with either aluminium foil or a lid during the smoking process. This allows the smoke to penetrate the chicken and infuse it with a delicious smoky aroma.

  4. Adjust the spice level to your liking by adding more or less red chilli powder.

  5. The number of servings for this recipe may vary depending on the portion size served.

Leena Kohli
Recipe by

Leena Kohli


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