Tandoori Chicken Tikka (Juicy & Smoky Restaurant Style)
Chicken tikka is a classic South Asian grilled dish made with marinated chicken cubes cooked at high heat until smoky, tender, and slightly charred. It’s usually served with lemon, onions, and mint chutney.
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Servings
3–4 people
Time
Prep + marination: 4–8 hours (best overnight)
Cooking: 15–20 minutes
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Ingredients
Chicken
500 g boneless chicken (thigh or breast), cut into cubes
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First Marinade
1 tsp salt
1 tsp red chili powder
1 tbsp lemon juice
½ tsp turmeric powder
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Second Marinade (Main Tandoori Mix)
½ cup thick yogurt (strained if possible)
1 tbsp ginger-garlic paste
1 tsp cumin powder
1 tsp coriander powder
1 tsp garam masala
1–2 tsp red chili powder (to taste)
1 tbsp Mustard Oil (or vegetable oil)
1 tsp paprika (for color)
½ tsp black pepper
Salt to taste
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Optional Smoky Flavor
Hot charcoal piece (for dhungar smoking method)
1 tsp ghee
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Step 1: Prepare Chicken
1. Wash and dry chicken pieces well.
2. Make small cuts in each piece so marinade penetrates deeply.
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Step 2: First Marination
Mix chicken with:
Salt
Chili powder
Lemon juice
Turmeric
Rest for 20–30 minutes.
This helps tenderize the meat.
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Step 3: Second Marination
Add all ingredients of the second marinade:
Yogurt
Spices
Ginger-garlic paste
Oil
Mix thoroughly until chicken is fully coated.
Cover and refrigerate for:
Minimum 4 hours (best overnight)
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Step 4: Skewer the Chicken
Thread marinated chicken pieces onto skewers.
Leave small gaps for even cooking.
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Step 5: Cooking Methods
Option 1: Oven (Best Home Method)
Preheat to 220°C (430°F)
Place skewers on tray or rack
Bake for 15–20 minutes
Broil/grill last 2–3 minutes for charred edges
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Option 2: Pan / Grill Pan
Heat pan on medium-high
Add a little oil
Cook chicken pieces until browned and cooked through (12–15 minutes)
Turn frequently
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Option 3: Air Fryer
200°C (390°F)
Cook for 12–15 minutes, shaking halfway
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Step 6: Smoky Restaurant Flavor (Optional)
For authentic tandoori aroma:
1. Heat a small piece of charcoal until red hot.
2. Place it in a small bowl inside cooked chicken.
3. Add 1 tsp ghee over charcoal.
4. Cover immediately for 5–7 minutes.
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Step 7: Serve
Serve hot with:
Sliced onions
Lemon wedges
Mint chutney
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Great Side Pairings
Naan
Basmati Rice
Raita
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Tips for Best Tikka
Use chicken thighs for juicier results
Yogurt must be thick (not watery)
Marinate overnight for best flavor
Don’t overcook or chicken becomes dry
High heat is key for charred edges
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Approximate Nutrition (Per Serving)
Calories: 250–320
Protein: 30–35 g
Fat: 10–18 g
Carbs: 5–8 g
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If you want, I can also give you:
Street-style tandoori chicken tikka (dhaba version)
Restaurant creamy chicken tikka masala gravy version 🍗🔥