Love chicken tikka or tandoori chicken? Top Hyderabad doctor shares hidden dangers and safe cooking tips

Grilled or roasted chicken, especially varieties like chicken tikka or tandoori chicken, is often hailed as the healthier choice over deep-fried alternatives. Cooked over open flames with minimal oil, it’s become the go-to protein fix for fitness-conscious folks and food lovers alike. But while it may seem like the perfect balance of taste and health, one Hyderabad-based doctor is urging people to look a little deeper before they bite in.

Dr. Sudhir Kumar, a prominent neurologist from Hyderabad, recently took to social media to highlight some lesser-known dangers of eating grilled or roasted chicken, especially when cooked over high flames or consumed frequently. According to him, while chicken is indeed a great source of protein and widely available, the cooking method plays a major role in determining how healthy, or harmful, it really is.

He explained that cooking meat at very high temperatures, like grilling or roasting directly over flames, can lead to the formation of harmful compounds such as heterocyclic amines (HCAS) and polycyclic aromatic hydrocarbons (PAHS). These chemicals are formed when amino acids and creatine in the meat react under intense heat or when fat drips onto the flames, causing smoke to rise and coat the meat. Both HCAS and PAHS have been linked to a higher risk of cancers, including colorectal, pancreatic, and prostate cancer.



What’s more, those tasty blackened or charred edges that many of us love? Dr. Kumar warns that they can significantly increase your exposure to these carcinogenic compounds. It doesn’t stop there. If you're indulging in heavily marinated, store-bought, or restaurant-style grilled chicken, you're also likely taking in excess saturated fat and sodium, especially if the skin is left on or it's pre-seasoned. That could lead to heart disease, high cholesterol, weight gain, and elevated blood pressure over time. And let’s not forget the basics, undercooked chicken is a breeding ground for bacteria like Salmonella and Campylobacter, both of which can cause serious food poisoning.



But don’t go giving up your favourite grilled chicken dish just yet. Dr. Kumar also shared a few smart tips to make your meal safer. These include cooking chicken thoroughly to an internal temperature of 75°C, avoiding burning or charring the meat, trimming excess fat to prevent smoke-producing flare-ups, and marinating the chicken beforehand, which has been shown to reduce the formation of HCAS. If you want to cut down on calories and fat, removing the skin is also a good idea.


His disclaimer read, “The information here is general in nature and is observational in nature. More studies are needed to confirm these observations. Discuss with your physician and nutritionist for individual advice.”