Smoked Tikka Chicken

6 July 2019 By

A fairly easy recipe to prepare; with an added fragrant twist from the smokiness that a lit charcoal nestled within the dish brings.This is a spicy, creamy and most flavoursome Chicken Tikka which I enjoy making using a deep tagine pot. Boneless aromatic chicken pieces in an incredible curry smoked sauce; this Smoked Tikka Chicken recipe is one you must try!

Smoked Tikka Chicken

Ingredients − Serves 4

  • 600 g boneless chicken thighs, diced
  • 1 tbsp fresh garlic paste made from 4 garlic cloves
  • Salt to taste
  • 2 tsp Kashmiri Chilli Powder or use sweet paprika for mild flavours
  • 4 tbsp ghee
  • 2 medium red onions, grated
  • 2 tbsp Latasha’s Kitchen Tikka Masala Paste
  • ⅓ cup water
  • 2 large tomatoes – blanched, skinned and pureed
  • 1 tsp Mutti brand tomato paste
  • ½ cup full fat natural pot set yogurt – whipped
  • 1 tbsp cashew nut powder
  • 1 tsp Latasha’s Kitchen Garam Masala
  • ½ cup fresh cream
  • 1 tbsp kasoori methi


  • 1 large piece of charcoal
  • 1 tbsp extra ghee
  • Small stainless-steel utensil to hold charcoal

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  1. Dice boneless chicken into small chunks. Marinate for 30 minutes with garlic paste, pinch of salt and Kashmiri chilli powder.
  2. Heat one tablespoon ghee and sauté the chicken on full flame till the water in the chicken evaporates and the chicken turns from pink to white. Keep sautéed chicken aside.
  3. In another kadai/deep pan (with lid), heat the remaining ghee and add the grated onions, pinch of salt and sauté until light golden in colour.
  4. Add Latasha’s Kitchen Tikka Masala Paste, a sprinkle of water, pureed fresh tomato, tomato paste and pinch more salt. Cook on low for 10 minutes until the sauce thickens up, then add 1 tablespoon of whipped yoghurt at a time and mix into the tikka sauce thoroughly. Do this until all the yoghurt is used up and the tikka sauce is smooth and creamy.
  5. Now add the cooked chicken, sprinkle with the cashew nut powder and Latasha’s Kitchen Garam Masala. Cook for 10 more minutes on low flame and keep stirring every two minutes to make sure it doesn’t catch on the bottom of the pan.
  6. Then add pouring cream and kasoori methi, and mix well.
  7. Light the charcoal piece over the stove top and hold using a pair of tongs until the charcoal is white. Place it in a small stainless Indian bowl called a katori (as per thali bowls) and nestle the bowl in the middle of the cooking pan. Alternatively place in a small foil parcel on top of the chicken. Pour a tablespoon of ghee on the hot coal, and place lid over the cooking vessel for 5 minutes. This will ensure a beautiful smokey fragrance and will also impart a smokey taste to the tikka dish as well.
  8. Serve it with an additional drizzle of fresh cream. Enjoy it alongside dahl, cucumber kochumber, parathas, chapati and steamed rice.