How to make chicken tikka that is tender and juicy?

Question

Explore tips and techniques for achieving juicy, flavorful chicken tikka at home.

Answer 1

To make chicken tikka tender and juicy, use bone-in, skinless chicken pieces, marinate them in a thick, yogurt-based marinade for at least 4 hours (preferably overnight), and avoid overcooking by monitoring the internal temperature to 165°F (74°C).

Detailed Explanation:

Achieving tender and juicy chicken tikka is a combination of selecting the right cut, employing an effective marinade, and precise cooking.

1. Chicken Cut: While boneless chicken breast can be used, bone-in, skinless chicken thighs or drumsticks are often preferred for their higher fat content, which naturally contributes to juiciness. If using breast meat, ensure it's cut into uniform, not-too-small pieces to prevent rapid drying.
2. Marinade is Key: The marinade is paramount for tenderization and flavor. Use a thick, full-fat plain yogurt as a base; its lactic acid helps break down muscle fibers. Incorporate ginger-garlic paste, lemon juice, and a blend of spices. Many recipes include a small amount of roasted gram flour (besan) to help the marinade cling to the chicken and form a protective crust.
3. Marination Time: Marinate the chicken for a minimum of 4 hours, and ideally overnight (8-12 hours) in the refrigerator. This extended period allows the tenderizing agents (yogurt, acid) and flavors to deeply penetrate the meat.
4. Avoid Overcooking: This is the most critical factor. Chicken tikka is typically cooked at high heat (often finished under a broiler in an oven or on a grill) to get charring. Use an instant-read meat thermometer to monitor the internal temperature. Remove the chicken when it reaches 165°F (74°C) in the thickest part. Overcooking by even a few degrees can make it dry and tough.
5. Resting: Allow the cooked chicken tikka to rest for 5-10 minutes after cooking. This allows the juices to redistribute, ensuring maximum tenderness.

Pro Tip:

Score the chicken pieces deeply before marinating; these cuts allow the marinade to penetrate more effectively, leading to deeper flavor and more tender meat.