Tata Sampann Recipes – Restaurant Style Chicken Tikka by Bharatz Kitchen

This article is authored by Karishma Chawla. She is a practising nutritionist and a weight loss expert..

Chicken Tikka is a classic dish that is ever-present on most restaurant menus. It functions as a starter, filling for rolls, the main ingredient in biryani, and so on; the list is very long. A plate of chicken tikka is filled with delicious protein and many other nutrients but what makes chicken tikka such a culinary star is the spices and the cooking method.

Making chicken tikka at home is a labour of love; it is a long process that involves easily accessible ingredients but takes a while to make. How to make chicken tikka is a thought that has crossed every non-veg food lover’s mind. To make this process easier for you, Bharatz Kitchen has created a simplified recipe that you can adjust to your needs. It is flexible and completely doable at home.

Making chicken tikka at home is a great idea as you have control over the ingredients. Chicken can be an extremely healthy option for fitness enthusiasts. As a complete lean protein, chicken has a complete amino acid profile that provides high-quality protein which is important for lean body mass, metabolism, and immune system. Chicken also has a high satiety value as it is slowly absorbed by our body.

The abundance of herbs and spices used in this recipe are also beneficial to our health. They have medicinal properties which can help boost gut and digestive health. Subsequently,  keeping the immune system in balance.

When you make chicken tikka, make sure you use authentic spices with their natural oils from the Tata Sampann range. These will not only infuse irresistible flavour in your chicken tikka but also give you the desired restaurant style results

Take a look at this chicken tikka recipe here 


For the first marinade

  • 1 kg Boneless Chicken Breasts, cut as mentioned in the video
  • 3 Tbsp Ginger Garlic Paste
  • 1 Tbsp Mustard Oil
  • 2 tsp Salt
  • 1 tsp Kashmiri Red Chilli Powder

For second marinade

  • 4 Tbsp Mustard Oil
  • 3 Tbsp Tata Sampann Gram Flour (Besan)
  • 3 Tbsp Kashmiri Red Chilli Powder
  • 400gm Hung Curd
  • 1 Tbsp Tata Sampann Coriander (Dhania) Powder
  • 1 tsp Tata Sampann Garam Masala
  • 1 tsp Tata Sampann Cumin (Jeera) Powder
  • 1/2 tsp Rock Salt
  • 1 tsp Black Pepper Powder
  • 1 Tbsp Tata Sampann Kasuri Methi
  • 1 Tata Sampann Chaat Masala

For the smoky effect

  • Cinnamon Stick or piece of coal
  • Butter


  1. Cut the boneless chicken pieces using the method mentioned in the video.
  2. In a bowl, take the chicken and add ginger garlic paste, red chilli powder, mustard oil and salt. Mix this well and keep it aside for a minimum of half an hour to up to six hours.
  3. After the first marination is done, take a 4 tbsp mustard oil in a pan. Let this heat properly, add besan and roast it. Make sure the flame is set on medium.
  4. Once the besan is roasted, add the red chilli powder as per your preference.
  5. In the first marination bowl, add the curd, besan mixture, coriander powder, garam masala, jeera powder, black salt, crushed black pepper, crushed kasuri methi and chaat masala. Mix this properly to coat all chicken pieces with the marinade.
  6. Use a piece of coal or a cinnamon stick to add a smoky flavour and aroma to the chicken. Simply heat a piece of coal or cinnamon over a flame using a pair of tongs. Place a small bowl in the marinated chicken, put the piece of coal or cinnamon in the bowl and drop some desi ghee over it. Immediately cover the bowl so that the smoke doesn’t escape.
  7. Let the chicken marinate overnight in the refrigerator. You can marinate the chicken for up to 24 hours. Longer the better.
  8. In a pan, heat some oil. Place the marinated chicken pieces in the pan. Cover the pan and let the chicken cook on a medium flame. After 5 minutes, stir the chicken and let it cook for another 8 minutes. The chicken should be completely cooked at this point.
  9. Transfer to a bowl and add butter.
  10. Let this rest for some time before roasting it.
  11. Use skewers to roast the chicken over the gas flame. Alternatively, you can also roast the chicken pieces individually using a pair of tongs or place them on a wire rack over the gas flame to roast them.
  12. Transfer all the pieces to a bowl.
  13. Garnish this with some chaat masala, jeera powder kasuri methi and a dollop of butter.
  14. Serve this with some salad.

Try this tasty recipe for chicken tikka at your next dinner party! Share your feedback, tips and tricks below.

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