Tandoori Chicken Tikka
85% authentic · Indian
Tender, bite-sized pieces of chicken marinated in a rich, spiced yogurt mixture and cooked until perfectly tender with slightly charred edges. This 'tikka' style focuses on boneless pieces, making it a popular appetizer or main course.
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Ingredients
- Boneless, skinless chicken breast or thighs (cut into 1-inch cubes)700g
- Thick yogurt3/4 cup
- Ginger-garlic paste1.5 tbsp
- Lemon juice1.5 tbsp
- Tandoori masala1.5 tbsp
- Kashmiri red chili powder1 tsp
- Garam masala1/2 tsp
- Cumin powder1/2 tsp
- Saltto taste
- Mustard oil (optional, for flavor)1 tbsp
- Vegetable oil1 tbsp
- Skewers8-10
- Fresh cilantro (for garnish)for garnish
- Mint chutney (for serving)for serving
Steps
- 1
Prepare the marinade: In a bowl, combine yogurt, ginger-garlic paste, lemon juice, tandoori masala, Kashmiri red chili powder, garam masala, cumin powder, salt, and mustard oil (if using). Mix thoroughly.
- 2
Marinate the chicken: Add the chicken cubes to the marinade and ensure each piece is well-coated. Cover and refrigerate for at least 2 hours, or preferably 4-6 hours.
- 3
Preheat oven to 220°C (425°F) or prepare a grill.
- 4
Assemble skewers: Thread the marinated chicken cubes onto skewers, leaving a small space between pieces.
- 5
Cook the chicken: Brush the skewers lightly with vegetable oil. Place on a baking sheet lined with foil (for oven) or directly on the grill. Cook for 15-20 minutes, turning every 5 minutes, until the chicken is cooked through and has nice char marks.
- 6
Serve: Garnish with fresh cilantro and serve hot with mint chutney.
