Tikka marinade burns before the chicken cooks
Doing it in the pan. It starts burning and sticking to the pan. What method works?
2 answers
Kia Pakaun Kitchen · 30 October 2026Best answer
The marinade (especially yogurt, lemon and red chilli) burns before the inside is done when the heat is too high. Use boneless pieces or cut deep slits in bone-in pieces, and wipe off the extra marinade before it goes in the pan. Sear on medium-high for 2 minutes each side, then lower the heat, add 2-3 tbsp water, cover and cook 8-10 minutes until the chicken is cooked through with no pink inside. Then uncover and dry it on high for a minute to get the colour. A heavy pan or tawa with a little oil helps it stop sticking. Recipe: Tawa Chicken Tikka recipe
Rabiya Furqan · 30 October 2026
Adding water and covering it never crossed my mind for tikka! And I definitely wasn't wiping off the extra marinade, I was putting it all in the pan. Will update how it goes.