Meal Prep · Indian
Tandoori Chicken Tikka
Experience the smoky, spicy, and tender flavors of classic Indian Tandoori Chicken Tikka, perfect for grilling or baking.
Ingredients
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Step-by-step- Pat the chicken pieces dry with paper towels to ensure the marinade adheres well.
- In a large bowl, combine Greek yogurt, ginger-garlic paste, lemon juice, ground cumin, ground coriander, Kashmiri red chili powder, garam masala, turmeric powder, black pepper, red food color (if using), mustard oil, and salt. Mix thoroughly to form a smooth marinade.
- Add the chicken pieces to the marinade, ensuring each piece is fully coated. Cover the bowl and refrigerate for at least 4 hours, or preferably overnight (up to 24 hours) for best flavor.
- Preheat your oven to 400°F (200°C) or prepare your grill for medium-high heat. If using a grill, lightly oil the grates.
- Thread the marinated chicken onto skewers, leaving a small space between each piece. If baking, arrange the skewers on a wire rack set over a baking sheet lined with foil.
- Grill the chicken tikka for 15-20 minutes, turning occasionally, until charred in spots and cooked through (internal temperature reaches 165°F/74°C). If baking, bake for 20-25 minutes, flipping halfway through, until golden brown and cooked.
- For an extra smoky flavor, you can briefly broil the chicken for 2-3 minutes at the end, watching carefully to prevent burning.
- Remove from heat, garnish with fresh cilantro, and serve immediately with lemon wedges, naan bread, or a side of mint chutney.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 320 kcal |
| Protein | 38 g |
| Fat | 16 g |
| Saturated Fat | 4 g |
| Carbohydrates | 6 g |
| Fiber | 1 g |
| Sugar | 3 g |
| Sodium | 450 mg |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store cooked Tandoori Chicken Tikka in an airtight container in the refrigerator. Ensure it cools completely before storing.
Freezer Up to 3 months
Freeze cooked chicken tikka in a freezer-safe bag or container. Thaw overnight in the refrigerator before reheating.
Reheat Oven/Microwave
Reheat in a preheated oven at 350°F (175°C) for 10-15 minutes until warmed through, or microwave in short bursts until hot. Avoid overcooking to maintain tenderness.
Chef’s Corner
- **Marination is Key:** The longer you marinate the chicken (up to 24 hours), the more tender and flavorful it will be. The acid in the yogurt helps tenderize the meat.
- **Pat Chicken Dry:** Excess moisture on the chicken prevents the marinade from sticking and can result in steamed rather than charred chicken. Always pat it dry.
- **Don’t Overcrowd Skewers:** Leave a little space between chicken pieces on the skewers to allow for even cooking and charring.
- **Smoky Flavor Boost:** If not grilling, a quick broil at the end in the oven or using a charcoal disk (dhungar method) can add an authentic smoky aroma.
