Tandoori Marinade Chicken Tikka Recipe

Prepare chicken

Trim excess fat from the chicken thighs and pat dry with paper towels. Cut into 1–1.5 inch bite-size pieces so they cook evenly.

Make marinade

In a medium bowl combine the plain yogurt, ginger paste, garlic paste, lemon juice and vegetable oil. Whisk until smooth.

Add spices

Add ground coriander, ground cumin, garam masala, ground turmeric, paprika, Kashmiri red chili powder, kosher salt, and black pepper to the yogurt mixture. Mix thoroughly until uniform. If using kasuri methi, crush between your palms and add now. Add a pinch of red food coloring or extra Kashmiri chili powder if you want the classic deep color.

Marinate chicken

Add the chicken pieces to the marinade and toss to coat every piece completely. Cover the bowl and refrigerate for at least 2 hours, preferably 6–8 hours or overnight for best flavor and tenderization.

These ingredients were incorporated into the marinade in the previous section. Ensure spices are well mixed into the yogurt base so each piece of chicken receives an even coating. Taste a small amount of the marinade (without raw chicken) and adjust salt/acid if needed before adding chicken.

Preheat grill or oven

If using a grill: preheat to medium-high (about 400–450°F / 200–230°C) and oil the grates. If using an oven: preheat to 450°F (230°C) and line a baking tray with foil; place an oven rack in the top third for broiling finish. If using a heavy skillet or grill pan, heat over medium-high.

Skewer the chicken

Thread marinated chicken pieces onto skewers, leaving a little space between pieces for even cooking. If using wooden skewers, ensure they have been soaked 30 minutes to prevent burning.

Grill or roast

Grill skewers for 10–12 minutes, turning every 3–4 minutes, until charred at edges and internal temperature reaches 165°F (74°C). For oven: place skewers on the prepared tray and roast 10 minutes, then switch to broil for 2–4 minutes to get charred spots, checking closely to avoid burning. If using a skillet, cook 3–4 minutes per side until nicely charred and cooked through.

Baste (optional)

During the last few minutes of cooking, brush the chicken lightly with vegetable oil or ghee (and an extra little ginger-garlic paste if using) to add gloss and flavor.

Rest and garnish

Remove skewers from heat and let rest 3–4 minutes. Squeeze lemon wedges over the chicken, garnish with chopped cilantro and serve with sliced red onion.