Tandoori Chicken Tikka Recipe | Juicy & Spicy Grilled Chicken Skewers

Tandoori Chicken Tikka is a popular Indian dish known for its flavorful, tender chicken pieces marinated in a blend of yogurt and spices. Tandoori Chicken Tikka is a perfect blend of tender chicken pieces marinated in a mixture of yogurt and a variety of spices, including cumin, coriander, turmeric, and the iconic garam masala. The marination process is crucial as it allows the chicken to absorb the flavors deeply, resulting in a succulent and flavorful bite every time.
Tandoori Chicken Tikka unique is the cooking process. Traditionally, the marinated chicken is skewered and cooked in a tandoor, a cylindrical clay oven heated with charcoal or wood. The high temperatures in the tandoor give the chicken a beautiful char on the outside while keeping the inside juicy and tender. This cooking method imparts a smoky flavor that is hard to replicate with other cooking techniques. The dish is often served as an appetizer or a main course, accompanied by fresh salads, Mint Chutney (Pudina chutney), and Butter Naan or other types of Indian bread. Now, Let's make Tandoori Chicken Tikka with SK in a simple and easy way.

🕒 Recipe Details:

Prep Time: 15 minutes (plus 30 minutes marination)
Cook Time: 20 minutes
Total Time: 35 minutes (excluding marination)
Cuisine: Indian Appetizer / Starter
Servings: 4 people

🧮 Ingredients Tandoori Chicken Tikka:

500 grams boneless chicken, cut into bite-sized pieces

1/2 cup thick yogurt (curd)

1 tablespoon ginger-garlic paste

1 tablespoon lemon juice

1 tablespoon oil or melted butter (for basting)

Skewers (metal or wooden, soaked in water if wooden)

2. Spice Mix:

1 teaspoon red chili powder (adjust to taste)

1 teaspoon turmeric powder

1 teaspoon cumin powder

1 teaspoon coriander powder

1 teaspoon garam masala

1 teaspoon tandoori masala (optional for extra flavor)

Salt to taste

🍗🍗How to make Tandoori Chicken Tikka step -by -step recipe:

Step 1. Prepare the Marinade:

In a large mixing bowl, whisk together the yogurt, ginger-garlic paste, lemon juice, and all the spices.

Mix until the ingredients are well combined and smooth.

Step 2. Marinate the Chicken:

Add the chicken pieces to the marinade, ensuring each piece is well coated.

Cover the bowl with plastic wrap and refrigerate for at least 2 hours. For the best results, marinate overnight to allow the flavors to penetrate deeply.

Step 3. Preheat the Oven or Grill:

Preheat your oven to 200°C (about 400°F) or heat up your grill.

If using an oven, line a baking tray with foil and place a rack on top of it.

Step 4. Skewer the Chicken:

Thread the marinated chicken pieces onto skewers, leaving a little space between each piece.

Place the skewers on the prepared baking tray or grill.

Step 5. Cook the Chicken:

Oven Method:

Bake the chicken for 15-20 minutes. After the first 10 minutes, baste the chicken with oil or melted butter, then turn the skewers and bake until the chicken is cooked through and slightly charred.

Grill Method:

Grill the chicken skewers for about 10-15 minutes, turning and basting occasionally, until they are evenly charred and cooked through.

🍗🍗 Serving Suggestions:

Remove the chicken tikka from the skewers and serve hot.

Garnish with lemon wedges, sliced onions, and fresh Mint Chutney.

Serve with Tandoori Naan, Roti, or as an appetizer.

See more chicken recipe Indian Chicken Curry Butter Chicken and Chicken Lollipop

🧑‍🍳 Expert Tips For Chicken Tikka:

1. Use Thick Yogurt:

Thick yogurt is essential for a rich marinade that sticks to the chicken. If your yogurt is too watery, strain it through a muslin cloth or use Greek yogurt.

2. Marinate Long Enough:

Marinate the chicken for at least 2 hours, but overnight is ideal. This allows the chicken to absorb all the flavors deeply, resulting in a more flavorful and tender tikka.

3. Cut Chicken Evenly:

Cut the chicken into even-sized pieces to ensure uniform cooking. Bite-sized pieces are ideal for absorbing the marinade and cooking evenly.

4. Balance the Spices:

Adjust the spice levels according to your taste. If you prefer a milder tikka, reduce the amount of red chili powder or use Kashmiri chili powder for color without too much heat.

5. Add Lemon Juice:

Lemon juice in the marinade not only adds a tangy flavor but also helps tenderize the chicken. However, avoid adding it too early in the marination process as it can make the chicken tough. Add it just before marinating.

6. Use Skewers:

Threading the chicken onto skewers helps in even cooking and makes it easy to handle. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.

7. Cook at High Heat:

Whether using an oven, grill, or tandoor, cook the chicken at high heat to achieve a nice char on the outside while keeping the inside juicy.

8. Baste for Extra Flavor:

Basting the chicken with melted butter or oil during cooking adds extra flavor and keeps the chicken moist. Baste once or twice during grilling or baking.

9. Check for Doneness:

Ensure the chicken is cooked through but not overcooked. Overcooking can dry out the chicken. The internal temperature should reach 75°C (165°F) when checked with a meat thermometer.

10. Rest Before Serving:

Allow the chicken to rest for a few minutes after cooking. This helps retain the juices, making the tikka more flavorful.

11. Add Smoky Flavor (Optional):

For an authentic smoky flavor, use the "dhungar" method. Place a hot piece of charcoal in a small bowl, add ghee, and cover the dish to infuse the chicken with smoke.

12. Serve Fresh:

Serve Tandoori Chicken Tikka fresh and hot off the grill or oven for the best taste and texture. Accompany it with Mint Chutney, Cilantro Chutney lemon wedges, and sliced onions

💥 FAQs About Tandoori Chicken Tikka:

Q 1.What is the difference between Tandoori Chicken and Chicken Tikka?

Tandoori Chicken is made using whole or large pieces of chicken, marinated and cooked in a tandoor, while Chicken Tikka uses boneless, bite-sized pieces of chicken. Both are marinated in similar spices, but Chicken Tikka is typically skewered and cooked as individual pieces.

Q 2.Can I make Tandoori Chicken Tikka without a tandoor?

Yes, you can make Tandoori Chicken Tikka using an oven, grill, or even on a stovetop using a grill pan. While a tandoor gives the dish its characteristic smoky flavor, these alternatives can still produce delicious results.

Q 3.How do I get the red color in Tandoori Chicken Tikka?

The vibrant red color in Tandoori Chicken Tikka traditionally comes from the use of Kashmiri red chili powder, which provides color without too much heat. Some recipes also use red food coloring, but this is optional.

Q 4.Why is my chicken tikka dry?

Chicken Tikka can become dry if overcooked or if the marinade lacks moisture. Ensure the chicken is cooked at high heat for a short time and baste it with oil or butter during cooking to keep it moist.

Q 5.What can I serve with Tandoori Chicken Tikka?

Tandoori Chicken Tikka pairs well with mint chutney, naan, roti, or rice. You can also serve it with a fresh salad of sliced onions, cucumbers, and lemon wedges.

Q 6.Can I use chicken thighs instead of chicken breasts?

Yes, chicken thighs are an excellent alternative to chicken breasts as they tend to be juicier and more flavorful. They also hold up well to the high heat of grilling.

Q 7.How long should I marinate the chicken?

For the best flavor, marinate the chicken for at least 2 hours, but overnight is ideal. This allows the flavors to penetrate the chicken thoroughly.

Q 8.Can I make Tandoori Chicken Tikka in advance?

You can marinate the chicken in advance and refrigerate it until you’re ready to cook. However, it’s best to cook it fresh and serve it immediately to retain its juiciness and flavor.

Q 9.How can I make Tandoori Chicken Tikka less spicy?

To reduce the spiciness, use less red chili powder or substitute with Kashmiri chili powder, which is milder. You can also add more yogurt to the marinade to balance the heat.

Q 10.Is Tandoori Chicken Tikka healthy?

Tandoori Chicken Tikka can be a healthy dish as it is high in protein and typically cooked without excessive oil. Using lean cuts of chicken and controlling the amount of added fats can make it even healthier.

Q 11.How do I get a smoky flavor without a tandoor?

To mimic the smoky flavor of a tandoor, you can use the "dhungar" method. Place a hot piece of charcoal in a small bowl, add a little ghee or oil, and cover the dish with a lid to trap the smoke.

Q 12.Can I use other meats for Tikka?

Yes, you can use other meats like lamb, beef, or even seafood like fish and shrimp. The marination and cooking process remain similar, but cooking times may vary based on the type of meat.

🎉 Summary on Tandoori Chicken Tikka:

Tandoori Chicken Tikka is a flavorful journey into the heart of Indian cuisine. With its tender, spice-infused chicken pieces, this dish delivers a perfect balance of smoky, charred goodness and aromatic spices.Tandoori Chicken Ti kka is a timeless classic that never fails to impress and Satisfy If you like plz share with friends and relatives. Happy cooking !