Chicken Tikka with Caramelised Onion & Dill Dip

Here’s a fun twist to chicken tikka. Replace the chutney with the caramelised onion and dill dip for a “nawaabi” style meal!



  • 500gms Boneless chicken
  • 250gm Curd
  • 3 tbsp Chilli powder
  • 2 tbsp Coriander powder
  • 1 tsp Garam masala (optional)
  • 2 tbsp Salt
  • 1 tbsp Turmeric
  • 2 tbsp Ginger garlic paste
  • 2 tbsp Gram flour (besan)
  • Butter, for brushing while on skewers or if using a microwave
  • 2 x Onions



  • Clean and cut the chicken into medium sized pieces.
  • Marinade the chicken with all the dry spices, gram flour, curd and mix well.
  • Cut the onions into fine slices and deep fry them and add them to the marinade and keep aside.
  • Prepare your barbecue, after it attains a good temperature add the chicken to the skewers and grill them on the barbecue, to maintain the moistness keep applying butter.(you can also cook the chicken in a pan with some oil if barbecue is not available, if using a microwave preheat the oven to 360'c for 15minutes and when you add the chicken get it down to 280'c.)
  • Once the chicken cooks and gets a nice colour, remove the chicken from the skewer and plate them.
  • Sprinkle some chaat masala and lemon and dip it in the Saucery Caramelized Onion and Dill dip.

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