Make restaurant style tandoori chicken tikka at home in two easy steps.
Tandoori chicken tikka is made from cuts of chicken (skin removed), marinated in a yogurt based spice (masala) mixture. ‘Tikka’ are small pieces of meat or vegetables.
The pieces are cooked on long metal skewers immersed in a deep cylindrical clay oven known as a tandoor.
This method of cooking is fairly quick as temperatures inside the oven typically reach 480℃/900℉.
The yogurt based spiced marinade cooking in the intense heat of the tandoor greatly enhances a Maillard reaction, producing deliciously aromatic and tasty chicken.
While it is difficult to replicate the same flavours of food cooked at the intense temperatures of a tandoor, this recipe will show you how to make delicious Tandoori Chicken at home.
There are just two steps to making tandoori chicken tikka – the first is marinading the chicken in a yogurt-masala paste and then cooking it in an oven or grill.
If you have any tandoori chicken leftover, you might like to make our delicious nut free Butter Chicken.
The marinade
The spices in the marinade add layers of flavour and colour to the chicken. The colour comes from the Kashmiri red chilli, turmeric plus the Maillard reaction of fats and sugars in the yogurt, oil and butter.
I don’t add red food colouring as I have never seen it being used by any of the good tandoori restaurants while growing up in India, and I feel that it makes tandoori chicken look weird and less authentic.
Full-fat yogurt allows the fat-soluble flavours of the spices to permeate and flavour the chicken (low-fat yogurt will not be as effective). The acidity of the yogurt and lemon juice (or vinegar), softens and tenderises the chicken.
To prepare the chicken, remove the skin and cut each into 16 pieces. Smaller pieces take on more flavour, cook quicker and prevents waste.
Make medium incisions in the thick parts of the chicken (not too deep or the chicken won’t stay on the skewers), so that the marinade is able to penetrate well and the chicken cooks quickly. Cover and keep the chicken in the fridge for a minimum of 2 hours to overnight for best flavour.
Cooking the chicken
After marinating the chicken, thread the chicken pieces onto long metal skewers alternating with roughly cut onions and peppers.
The skewers can be cooked in the oven or on a BBQ, it’ll be delicious either way.
Brush melted butter over the pieces of chicken to brown the outside, the interior will remain moist.
The chicken is cooked when the meat is white and the juices run clear, or a cooking thermometer shows a reading of 74℃/165℉ (the most reliable method).
Garnish
Serve with a sprinkling of paprika and a squeeze of fresh lemon juice for mouth-watering tanginess.
To serve
Serve warm with green chutney and some warm naan.
Storing leftovers
Keep in a sealed container in the fridge for up to 24 hours. Re-purpose leftover tandoori chicken and make our favourite nut-free butter chicken recipe.
Related posts
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Recipe
Tandoori Chicken Tikka
Ingredients
- boneless chicken breast - (2 lbs) cut into medium cubes (skin removed) 1 kg
- peppers - red or green, cut into large pieces 4 long
- onion - cut into large rough pieces 1 medium
- butter - melted 3 tablespoons
Tandoori Masala Paste
- olive oil 2 tablespoons
- garlic - grated or minced 1 tablespoon
- ginger - grated or minced 1 tablespoon
- Kashmiri chilli paste - or 2 teaspoons paprika + 1 teaspoon cayenne powder 1 tablespoon
- fenugreek leaves - (kasuri methi) 1 tablespoon
- coriander - ground 2 teaspoons
- garam masala 2 teaspoons
- cumin - ground 1½ teaspoons
- cayenne 1 teaspoon
- turmeric ½ teaspoon
- ground cloves ⅛ teaspoon
- asafoetida ⅛ teaspoon
- ground nutmeg ⅛ teaspoon
- ground mace ⅛ teaspoon
- Greek yogurt - full-fat 1 cup
- lemon juice - or apple cider vinegar 2 tablespoons
- tomato paste 1 tablespoon
- mustard - Dijon or Colemans 1 teaspoon
- salt - adjust to taste 1 teaspoon
- black pepper ½ teaspoon
Garnish
- lemon - juiced 1
- paprika - optional ½ teaspoon
Instructions
Marinade
- In a large mixing bowl, mix together the ingredients for the masala paste and set aside: 2 tablespoons olive oil, 1 tablespoon garlic, 1 tablespoon ginger, 1 tablespoon Kashmiri chilli paste, 1½ teaspoons cumin, 2 teaspoons coriander, 2 teaspoons garam masala, 1 teaspoon cayenne, ⅛ teaspoon ground cloves, ⅛ teaspoon asafoetida, ⅛ teaspoon ground nutmeg, ⅛ teaspoon ground mace, 1 tablespoon tomato paste, 1 cup Greek yogurt, 2 tablespoons lemon juice, ½ teaspoon turmeric, 1 teaspoon mustard, 1 tablespoon fenugreek leaves, 1 teaspoon salt and ½ teaspoon black pepper.
- Prepare 1 kg boneless chicken breast by making deep incisions in the thickest parts of the meat to allow the flavours of the marinade to penetrate.
- Coat the chicken well in the masala paste, taking care to rub it into the incisions. Cover and chill for a minimum of 2 hours to overnight.
Roast the chicken
- Remove the chicken from the fridge in advance to bring it to room temperature before cooking and preheat the oven to 180℃/350℉ or fire up the grill.
- Thread the chicken pieces onto the skewers alternating with the peppers and onion. Brush with butter and place in the oven or grill till the chicken is golden on the outside, the meat white and juices run clear. Use a cooking thermometer to check the internal temperature of the chicken – when it reaches 74℃/165℉, the chicken is cooked and safe to eat.
- Garnish with 1 lemon and ½ teaspoon paprika (optional) and serve warm.
Notes
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Nutrition
Nutritional information is calculated automatically per serving and accuracy cannot be guaranteed.
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