Tandoori Chicken Tikka

Go to Punjab and you cannot miss biting into succulent morsels of tandoori chicken tikka. Eaten as an accompaniment or even as a main course this bite sized wonder is never enough. You can roll it into a paratha with some onion salad and mint chutney or drop it into creamy butter chicken gravy or eat it just by itself. My version of this chicken kebab will have you licking your fingers. If you have a tandoor (clay oven, charcoal fire) it adds a nice smokey flavor to the kebabs. If not a regular oven will do just as well. A trick I use often to impart a smokey flavor to food will be shared at the end of this recipe.


700-800 gm boneless chicken, preferably from thigh and leg

2 tablespoon lemon juice

2 tablespoons mustard oil

salt to taste

1/2 teaspoon chaat masala (available at any Indian grocer)

1/2 cup hung yogurt or greek style yogurt

4 tablespoons ginger garlic paste (ginger and garlic in equal proportion)

1/2 teaspoon garam masala powder (from an Indian grocer)

1 teaspoon tandoori chicken masala (available at an Indian store)

2 teaspoon red chili powder (kashmiri)

Butter for basting

1 teaspoon chopped coriander


Cut boneless chicken into 1 and 1/2 inch pieces. Mix 1 teaspoon of chilli powder, lemon juice and salt and rub it into the chicken pieces. Set aside to marinate for at least an hour in the refrigerator.









In a bowl mix together the hung yogurt, ginger-garlic paste, chili powder, salt, garam masala, coriander, lemon juice, mustard oil & tandoori chicken powder. This is the marinade for the chicken.









Rub the marinade all over the chicken and refrigerate for 3-4 hours.









Preheat the oven to 200 degrees centigrade, Thread the chicken pieces on skewers and cook in the oven for 10-12 mins. Baste the chicken in-between with butter and cook till tender. Take off from the skewers and sprinkle chaat masala. Serve hot with sliced onion salad.

If you have a tandoor cook the chicken on a coal fire for 8-10 mins turning when one side is done and basting with butter.

If you do not have a tandoor a good way to smoke the chicken is to place it in a bowl with space in the center. Heat a piece of coal on the gas till its red hot. Put it in the center of all the chicken pieces, and pour melted butter or ghee on the coal. It will start to smoke, cover immediately with a lid to trap the smoke inside. Wait for a few minutes and then lift the lid. And you have smoked chicken in minutes.


2 thoughts on “Tandoori Chicken Tikka

  1. Anjali the recepie seems awesome but I do not hsve an oven us there abt other way to cook it??? Pl let me know I wanna feel like trying it immediately!! N sol likes for the tip to make it smokey

    1. Hi yogita, if you don’t have an oven you could also cook the tikkas in a non-stick frying pan in a little butter. Since they are marinated and it is boneless chicken they should cook through in about 15 minutes on a slow flame. You could add smokey flavor thereafter using the trick I mentioned at the end of the recipe. Happy cooking.

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