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    Home » Main Course Recipes » Tandoori Chicken Tikka

    Tandoori Chicken Tikka

    Published: Sep 29, 2021 | This post may contain affiliate links·

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    Make classic restaurant-style Tandoori Chicken Tikka at home! Boneless chicken pieces are marinated in yogurt, lemon juice, and spices and then grilled to perfection. Can be made on the stovetop, bbq, or in the oven.

    grilled chicken with green chutney and lemons on a plate
    Jump to:
    • Why this recipe works
    • Ingredient Notes
    • Step by Step Recipe Instructions
    • Expert Tips
    • What to Serve with Tandoori Murgh?
    • Frequently Asked Questions
    • Tandoori Chicken Tikka

    Ever dug into a deliciously juicy piece of Tandoori Chicken Tikkain a restaurant? The smokey, slightly charred grilled chicken with its tandoori spices is one of my favorite dishes to order when I’m eating at an Indian restaurant. Served with a side of green chutney and pickled onions, this dish is so satisfying – and surprisingly easy to replicate at home!

    Tandoori Chicken aka Tandoori Murgh gets its name from the traditional clay oven (tandoor) in which it is made. However, we don’t need to have a tandoor to make a restaurant-style tandoori chicken at home! Traditional tandoor-dishes, such as Naan and Paneer Tikka can also be made easily at home on your stovetop or in the bbq or on the broiler setting of your oven.  

    plate with pieces of tandoori chicken tikka with green chutney dip

    Why this recipe works

    This recipe is super easy to make – the only effort you will need is to whip up the tandoori marinade. The tandoori marinade is where all the magic is at – I use a special mix of spices to make my tandoori masala (see detailed ingredient list below). Use either boneless thigh meat or breast meat, to make tikka chicken tandoori, or use whole thighs and legs (bone-in) if you like bone-in tandoori chicken.

    Once the chicken is well marinated, you can skewer the pieces and get grilling! Want that classic smoky flavor? Use a charcoal grill, or smoke it on the stovetop with a piece of charcoal.

    All that’s left is to serve the chicken! I always serve chicken tikka tandoori with a sprinkling of chaat masala and lemon juice, and a side of green chutney and pickled onions.

    Ingredient Notes

    all ingredients for making tandoori chicken tikka

    Mustard Oil – I highly, highly recommend this! If you’re looking for flavor and smokiness in your Indian recipes, get yourself a bottle of mustard oil. I use mustard oil in dishes such as Pork Vindaloo, and Karahi Gosht (authentic Lamb Curry) for an extra layer of flavor and a hint of pungent taste. You will see a noticeable difference in taste, as compared to using vegetable oil or any other oil!

    Gram Flour – Gram flour is added to grilled Indian dishes such as Paneer tikka – it adds a hint of nutty flavor, and acts as a binder. Do not skip this!

    Yogurt, ginger-garlic paste, and lemon juice are used to tenderize the tandoori chicken pieces.

    For the Tandoori Masala

    To make the perfect tandoori masala, I use a combination of the following spices and herbs:

    • Garam Masala
    • Kashmiri Red Chili Powder – This spice adds the much-sought after red color for the tandoori chicken.
    • Cumin
    • Coriander
    • Kasuri Methi – Dried fenugreek leaves

    Optional ingredient – Green chilies have a very unique flavor and can be added to the spice mix. I personally skip it because my kids can’t take the spice, but if you like a spicier version of chicken tandoori, go for it.

    Step by Step Recipe Instructions

    Start with a large mixing bowl. Add your yogurt, tandoori masala spices, ginger and garlic (use either paste or freshly minced ginger and garlic), gram flour, salt, lemon juice, mustard oil.

    Whisk well to form a smooth tandoori marinade.

    images showing chicken marinade being mixed in bowl

    Add in the chicken pieces. Mix the pieces well with the marinade, so that the chicken is well coated in the marinade.

    Keep the bowl with the chicken covered and refrigerate it for at least 30 minutes.

    chicken is added to a mixing bowl with marinade

    After 30 minutes, skewer the chicken pieces (if you are using bone-in chicken legs, don't skewer).

    Preheat your grill - I have used a grill pan on the stovetop, but you can also use the broiler of your oven or your charcoal bbq grill. Place the to make tandoori chicken skewers on the grill and cook for 10-15 minutes, flipping the chicken on each side to cook evenly.

    chicken tikka skewers are being grilled on a grill pan

    As the chicken is cooking, baste it with mustard oil, and continue to grill until it is cooked and the sides are slightly charred.

    brushing oil on chicken skewers being grilled

    And that's it! Your tandoori chicken tikka skewers are now ready to be served. For serving, I recommend a sprinkling of lemon juice and chaat masala over the chicken pieces. Serve with a side of green chutney.

    three skewers of grilled chicken tikka

    Expert Tips

    How to get the Red color in tandoori chicken - Many restaurants use red food dye to get that classic tandoori color. I recommend you avoid the dye and use Kashmiri chili powder - this spice is perfect for most Indian curry recipes that have a vibrant color, such as Butter Chicken.

    Use Mustard Oil for the marinade - Mustard oil is used in a lot of regional Indian dishes. It has a pungent, slightly smoky taste. It pairs well with meats and is perfect for tandoori marinades.

    Use Gram Flour (besan) for the marinade - Many recipes for tandoori chicken often miss out on this very important ingredient. Gram flour is used for so many Indian dishes, as a marinade or in a batter - from Chicken Tangdi Kabab to Paneer Tikka, I use gram flour to add a unique and authentic flavor.

    What to Serve with Tandoori Murgh?

    Tandoori chicken can be served as an appetizer as part of an Indian menu. I like to pair it with a side of Green Chutney and lemon wedges or pickled onions. Here are some common Indian menu pairings for Tandoori murgh (chicken) - pick one side, 1 or 2 mains, your choice of rice or bread, and a dip, and your Indian feast is ready!

    Sides/ Appetizers

    Aloo Tikki Chaat

    Chicken 65

    Chicken Pakora

    Mains:

    Chicken Korma

    Paneer Tikka Masala

    Saag Paneer

    Rice/Bread

    Chicken Dum Biryani

    Naan Bread

    Basmati Rice

    Shrimp Biryani

    Dips / Sauces

    Raita

    Mint Cilantro Green Chutney

    Frequently Asked Questions

    What is the difference between chicken tikka and tandoori chicken?

    Chicken tikka are usually make with skinless and boneless pieces of either chicken thigh or breast. Chicken tandoori, however can be made with both boneless chicken or bone-in chicken. The tandoori masala is a unique blend of spices that are used to marinade the tandoori chicken before grilling it.
    Tandoori chicken tikka is a combination of the two - chicken pieces are marinated in a tandoori marinade and then grilled.

    How to make Tandoori Chicken in the Oven?

    To make Chicken Tandoori in the oven, you simply marinate and skewer the chicken pieces as explained in this recipe, and then use the broiler setting of your oven to grill the chicken.
    Place the skewered chicken on a baking sheet lined with foil. Grill at 390 F (200C) for 20 minutes, turning the chicken over once in between

    three skewers of grilled chicken tikka

    Tandoori Chicken Tikka

    Shinta
    Make classic restaurant-style Tandoori Chicken Tikka at home! Boneless chicken pieces are marinated in yogurt, lemon juice, and spices and then grilled to perfection. Can be made on the stovetop, bbq or in the oven.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 15 mins
    Marination time 30 mins
    Course Appetizer, Side Dish
    Cuisine Indian, punjabi
    Servings 4 people
    Calories 78 kcal

    Equipment

    • Grill

    Ingredients
      

    • 1.5 tablespoon Mustard Oil
    • 2 tablespoon Gramflour
    • 2 tablespoon Yogurt
    • 1 tablespoon ginger-garlic paste or use minced ginger garlic
    • 1 tablespoon lemon juice

    For the Tandoori Masala

    • 1 teaspoon Garam Masala
    • 1 teaspoon Kashmiri Red Chili Powder
    • ½ teaspoon Cumin
    • 1 teaspoon Coriander
    • 1 teaspoon Kasuri Methi – Dried fenugreek leaves

    Optional ingredient

    • 1 Green chili finely chopped

    Instructions
     

    • In a large mixing bowl, add the yogurt, tandoori masala spices, ginger and garlic (use either paste or freshly minced ginger and garlic), gram flour, salt, lemon juice, mustard oil.
    • Whisk well to form a smooth tandoori marinade.
    • Add in the chicken pieces. Mix the pieces well with the marinade, the chicken should be well coated in the marinade.
    • Keep the bowl with the chicken covered and refrigerate it for at least 30 minutes.
    • After 30 minutes, skewer the chicken pieces.

    To make tandoori tikka chicken on the stovetop

    • Preheat your grill pan. Place the to make tandoori chicken skewers on the grill and cook for 10-15 minutes, flipping the chicken on each side to cook evenly.

    To make tandoori tikka chicken in the oven

    • Set the oven to broiler or grill setting. Preheat at 390 F (200 C).
    • Place the chicken skewers on a baking tray lined with foil, and grill in the preheated oven for 20 minutes, turning the skewers once to cook evenly.
    • Your tandoori chicken tikka skewers are now ready.
    • Garnish with a dash of lemon juice and chaat masala. Serve with green chutney on the side.

    Video

    Nutrition

    Calories: 78kcalCarbohydrates: 4gProtein: 1gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 1mgSodium: 54mgPotassium: 65mgFiber: 1gSugar: 1gVitamin A: 165IUVitamin C: 3mgCalcium: 18mgIron: 1mg
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    is always on the lookout for inspiration for her next meal. She shares recipes for family meals, Instant Pot recipes and more

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