So if the bone in the version of tandoori chicken is called chicken tikka in Pakistan then what is the boneless chicken tikka version called? It is called Chicken tikka boti or Chicken tikka kabab. Pakistani grilled chicken tikka is so dear to us that compromising on authentic taste was a crime. Most home cooks depend on chicken tikka spice mix for making tandoori chicken and the job is really easy like that. When I decided to post this recipe, I wanted to include a tikka spice mix recipe too. Because many followers are skeptical about store-bought spices. So you can get the tikka spice mix if you want authentic taste hassle-free. The spice mixes often have MSG and artificial flavors for kicking taste. If you try this Chicken Tikka, I’d LOVE to hear your feedback in the comments. Your 5-ratings motivate me to do my best. Stay connected for more recipes and videos on Facebook, Instagram, Pinterest, and Youtube. Remove chicken pieces and keep them on a separate plate. Then burn excess water on high heat. Apply the dry masala over the chicken but do not overdo it. Pro Tip 2: If you have any excess masala save it to make chicken tikka both or chicken tikka masala or add it to any sauce. Pro Tip: You can place the grill on the flame and grill 2-3 tikka together. Freshly tikka tastes best because most juices are locked in. Reheating can dry out the juices but they still taste delicious. Coal barbecue and oven method in the recipe card.
📖 Recipe
