Tandoori Chicken Tikka

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.

Course Appetizer, Side Dish

Cuisine Indian, punjabi

Prep Time 5

Cook Time 15

Marination time 30

Servings people

Calories 78kcal

Author Shinta

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