Tandoori Chicken Tikka Recipe
Make Tandoori Chicken Tikka Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Marinade
Skewer & finishing
Method
Marinade
Prepare chicken
Trim excess fat from the chicken and pat dry with paper towels. Make 3–4 shallow slashes in each piece to help the marinade penetrate.
Mix marinade
In a large bowl, whisk together the yogurt, ginger-garlic paste, lemon juice, oil, red chili powder, Kashmiri chili or paprika, ground coriander, ground cumin, garam masala, turmeric, salt, and optional red food color. Stir until smooth and evenly combined.
Marinate chicken
Add the chicken pieces to the marinade and turn to coat every piece thoroughly. Cover the bowl and refrigerate for at least 4 hours, ideally 8–12 hours or overnight for best flavor and tenderness.
Skewer & cook
Thread chicken
If using wooden skewers, drain and pat them dry before use. Thread marinated chicken pieces onto skewers, leaving small gaps between pieces so heat circulates. Optionally alternate with onion slices.
Initial cook
Place skewers on a baking tray lined with foil and a rack (or directly on the grill). Cook for 10–12 minutes, turning once halfway, until chicken is starting to char at the edges but not fully browned.
Finish under broiler or direct grill
Brush the chicken lightly with melted butter or ghee. Move the tray to the top rack under the broiler or shift skewers to direct heat on the grill and cook for an additional 4–6 minutes, turning and basting once, until edges have a light char and internal temperature reaches 74°C (165°F). Avoid overcooking to keep chicken juicy.
Optional smoky flavor
For an authentic smoky note, heat a small piece of charcoal until red hot. Place it in a small metal bowl or foil cup set inside the tray with the cooked skewers, drizzle a teaspoon of oil on the charcoal, immediately cover the tray tightly with foil for 3–5 minutes to trap smoke, then remove charcoal and uncover.
Serve
Remove chicken from skewers and arrange on a platter with sliced onions and lemon wedges. Sprinkle chaat masala over the chicken if using and garnish with chopped cilantro or mint. Serve hot with naan, rice, or a mint-coriander chutney.