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Finished tandoori chicken tikka in a serving bowl with raita on the side..

Tandoori Chicken Tikka

Tressa Jamil
Restaurant-quality tandoori chicken tikka is easy to make on the grill; it's healthy, tasty, and a guaranteed crowd-pleaser.
5 from 2 votes
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Prep Time 20 minutes
Cook Time 25 minutes
Marinating Time 6 hours
Total Time 6 hours 45 minutes
Course Appetizer, Main Course
Cuisine Indian, Pakistani
Servings 7 Servings
Calories 382 kcal
Equipment
Ingredients
  
  • 1 tablespoon olive oil
  • 1 cup plain yogurt, full-fat
  • 1 tablespoon garlic paste
  • 1 tablespoon ginger paste
  • 1 teaspoon kosher salt
  • 1 teaspoon garlic powder
  • 1 teaspoon turmeric
  • 1 teaspoon cayenne pepper
  • 1 teaspoon paprika
  • 1 tablespoon garam masala
  • 2 teaspoon Kashmiri Chili Powder
  • 2 tablespoons lemon juice, plus lemon wedges to garnish
  • ½ medium red onion, roughly chopped, plus sliced onion to garnish
  • 3 pounds chicken breast, cut into 2-inch pieces
Instructions
 
  • Combine ingredients for tandoori masala in a food processor; incorporate until smooth. Then, add it to a mixing bowl and set it aside.
  • Add the chicken to a mixing bowl and toss them with the tandoori masala and chopped onion. Cover and marinate in the fridge for at least 6 hours.
  • Preheat the grill by setting all the burners to high heat for about 10 minutes. Turn off the rightmost burner, but maintain an overall grill temperature of 400°F (204°C). Then, use a wooden grill paddle to clean the grates or remove them if you prefer.
  • Hold the metal skewer with one hand, and slide the chicken pieces onto it. Repeat with the remaining ingredients until all the skewers are loaded.
  • Line the skewers onto the grill; cook until they blister for about 7 minutes. Don't move the chicken or open the grill to allow the pieces to develop a char.
  • Flip the chicken and cook for another 5 minutes, and begin checking the temperature of the chicken until the chicken has reached 165°F (73°C)
  • Let the chicken rest for 10 minutes before serving. Garnish with cilantro, red onion, lemon wedges, and raita.
Notes
Expert Tips: 
  • I recommend marinating the chicken for 24 hours (but at least 6 hours) to ensure the flavor penetrates; use the marinade in this recipe- it’s delicious!
  • Preheat the grill and let it get hot before adding the chicken; this helps the chicken get a nice sear; doing so flavors the chicken and locks in the moisture - which is necessary for cooking chicken breast.
  • Carefully shake off the excess marinade and onions before adding the chicken to the grill.
  • Cook the chicken to 165°F (73°C). More than that, the chicken will be dry and difficult to eat.
Nutrition Disclosure:
  • The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
Nutrition
Serving: 1 Serving | Calories: 382 kcal | Carbohydrates: 4 g | Protein: 58 g | Fat: 13 g | Sodium: 973 mg | Fiber: 1 g | Sugar: 1 g
Did you make this recipe? Let me know how it turned out for you! Leave a comment below and follow @thejamilghar or tag #thejamilghar on Instagram!