Tandoori Mix Grill Recipe
Chicken tikka, lamb tikka, tandoori chicken, sheek kebab.
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Ingredients
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Marinade Base
Chicken Tikka
Lamb Tikka
Tandoori Chicken (Bone-in)
Sheek Kebab
To Serve
Method
Marinade Base
Make Marinade
In a large bowl combine yogurt, minced garlic, grated ginger, lemon juice, vegetable oil, ground cumin, ground coriander, garam masala, smoked paprika, red chili powder, turmeric, salt, sugar and optional red food color. Whisk until smooth and well blended.
Divide Marinade
Reserve 1 cup of the marinade for chicken tikka, 3/4 cup for lamb tikka, and 3/4 cup for tandoori chicken. Keep the remaining marinade (about 1/2 cup) for basting or to adjust consistency for sheek kebab if desired.
Chicken Tikka
Marinate Chicken
Toss the chicken thigh pieces with the reserved 1 cup marinade until well coated. Cover and refrigerate at least 4 hours, preferably overnight for best flavor and tenderizing.
Skewer & Rest
Thread marinated chicken pieces onto soaked wooden or metal skewers, leaving slight gaps between pieces. Let sit 15–30 minutes at room temperature before cooking.
Cook
Preheat grill to high (475–500°F / 245–260°C) or preheat oven broiler with rack 6 inches from heat. Grill or broil chicken 10–12 minutes, turning once halfway, until exterior is charred in spots and internal temperature reaches 165°F (74°C). If using oven, place on a wire rack over a foil-lined pan and broil, watching closely to avoid burning.
Lamb Tikka
Marinate Lamb
Combine lamb cubes with the reserved 3/4 cup marinade. Mix thoroughly, cover and refrigerate at least 6 hours or overnight to tenderize and develop flavor.
Skewer & Rest
Thread lamb pieces onto skewers with slight spacing. Bring to room temperature 20–30 minutes before cooking.
Cook
Grill over high heat 10–14 minutes, turning every 3–4 minutes, until browned with charred edges and internal temperature registers 145–150°F (63–66°C) for medium. For well done, cook to 160°F (71°C).
Rest
Remove from heat and let rest 5 minutes before serving to redistribute juices.
Tandoori Chicken (Bone-in)
Prepare Chicken
Make 2–3 shallow slashes into each bone-in piece so the marinade penetrates. Rub the reserved 3/4 cup marinade all over the chicken, making sure it gets into the slashes. Marinate covered in the refrigerator at least 6 hours, preferably overnight.
Cook
Preheat oven to 425°F (220°C) with convection if available, or prepare a high-heat grill. Arrange the chicken on a rack over a roasting tray (or directly on the grill). Roast or grill 30–35 minutes, turning once, until the exterior is well charred in spots and internal temperature near the bone is 165°F (74°C). If oven-roasting, for extra char, finish 2–3 minutes under the broiler.
Baste & Finish
Optional: baste chicken with melted butter or ghee during the last 5 minutes of cooking for gloss and richer flavor. Rest 5 minutes before serving.
Sheek Kebab
Make Kebab Mix
In a bowl combine ground meat, finely grated and drained onion, chopped cilantro, garlic and ginger pastes, ground cumin, ground coriander, garam masala, red chili powder, salt, bread crumbs and optional beaten egg. Mix vigorously by hand until the mixture is sticky and cohesive (about 3–5 minutes). Chill 20–30 minutes to firm up if mixture feels loose.
Shape on Skewers
Divide mixture into 6 equal portions. With wet hands, press each portion evenly onto a flat metal skewer forming a uniform cylinder about 1–1.25 inches thick. Smooth surface so it adheres well.
Rest
Let kebabs rest 3–4 minutes on the skewer before sliding off to serve.
To Serve