Chicken Tikka
Smoky, golden perfection
Get directions ↗ · 2 min walk from Grand Mercure
Last orders 30 minutes before closing
Dine-in · takeaway · delivery via GrabFood and LINE MAN
Frequently Asked Questions
Is Chicken Tikka boneless?
Yes, we prepare our Chicken Tikka using good-quality, boneless chicken chunks for an easy and filling eating experience.
What is the main flavor profile of this dish?
It has a classic tandoori flavor—smoky, mildly tangy from the yogurt, and spiced with earthy Indian masalas.
Does the marinade contain dairy?
Yes, the chicken is marinated in yogurt to tenderize the meat and hold the spices together, so it is not dairy-free.
What should I pair with Chicken Tikka?
It pairs well with freshly baked naan, sliced onions, and a cool green mint dip.
Is it very spicy?
It has a moderate spice level, offering a gentle heat that is well-seasoned rather than overwhelmingly hot.
About Chicken Tikka
Chicken tikka is one of the cornerstone dishes of the North Indian tandoor tradition. The word tikka simply means a small piece or chunk of meat, and the dish grew out of the Punjabi practice of marinating cuts of meat and searing them in a clay oven, a method that predates restaurant menus by generations. It became the template that almost every other tandoori starter is built on. At BHARAT in Huai Khwang, the version we serve uses boneless chicken thigh, cut into chunks rather than breast, because the thigh stays moist through the high heat. The meat is marinated overnight in hung yogurt with ginger, garlic, garam masala and a measured amount of Kashmiri chilli, which gives colour without harsh heat. We use no food colouring at all; the warm red tone comes from Kashmiri chilli, not dye. The chicken we use is halal-marked and bought daily from Makro, and we keep no pork anywhere in the kitchen. Cooking happens in a real charcoal-fired clay tandoor that runs at around 480 degrees, not a gas oven, and our chef from Uttarakhand watches the skewers closely. At that temperature the outside of each piece chars and takes on smoke within the first half minute, while the centre stays soft. The texture is the point here: firm, slightly chewy at the edges, juicy inside, with a smoky note that a pan or grill cannot reproduce. It is finished with a brush of butter and a squeeze of lime as it comes off the skewer. We serve it the traditional way, with sliced raw onion, lemon and fresh mint chutney on the side. It works well as a shared starter before a main course, or with naan and a dal for a lighter meal.
Two minutes from Grand Mercure Bangkok Atrium and Lancaster Hotel; free parking at the Bangchak gas station right next door. Visit BHARAT →
See also: the Chef's Special menu · best tandoori in Bangkok · why our charcoal tandoor matters · North Indian food in Bangkok.