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Tandoori Chicken Tikka
Serves 4 Prep 5 min Total 5 min Type Side Origin Indian

Tandoori Chicken Tikka

Red food colouring powder is often added to chicken tikka to give it the appearance of being spicy hot.

Serves 4 Prep 5 minutes Units Rate

Overview

Tandoori Chicken Tikka is restaurant-quality barbecue, sophisticated yet accessible. The chicken undergoes a two-stage marinade: first, a quick acid and spice bath to begin tenderizing; second, a rich yoghurt-based marinade infused with warming spices, fresh herbs, and umami-rich Parmesan. The extended marination (up to 48 hours) allows deep flavor penetration and tenderness. The result is succulent, fragrant, lightly charred chicken with a burnished exterior and a creamy, spiced crust. Serve with lemon and fresh coriander.

Ingredients

Fresh Chicken & First Marinade

  • 1kg skinless, boneless chicken breasts (cut into bite-sized pieces/tikka)
  • 2 lemons (juice)
  • 3 tablespoons garlic and ginger paste
  • Salt
  • Red food colouring powder (optional, for appearance)

Second Marinade

  • 210g (1 cup) Greek yoghurt (whisked)
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 tablespoon Garam Masala
  • 1 tablespoon tandoori masala powder
  • 1 teaspoon amchoor (dried mango powder)
  • 1 teaspoon ground turmeric
  • 1 teaspoon paprika (or chilli powder)
  • 2 fresh green chillies (finely chopped)
  • 3 tablespoons finely grated Parmesan cheese
  • 20g fresh coriander leaves (finely chopped)
  • 1 teaspoon salt
  • 1 tablespoon freshly ground black pepper

Method

Stage 1 - First Marinade (Acid & Spice Bath)

  1. Place the chicken pieces in a large bowl.
  2. Squeeze the lemon juice over them.
  3. Sprinkle with a little salt.
  4. Stir in the garlic and ginger paste.
  5. Add red food colouring if you want the authentic tandoori appearance (completely optional).
  6. Mix everything together really well.
  7. Set aside while you make the second marinade.
  8. Let this first marinade work for at least 15 minutes (the acid begins tenderizing).

Stage 2 - Prepare Second Marinade

  1. Place all the second marinade ingredients (yoghurt, cumin, coriander, garam masala, tandoori masala, amchoor, turmeric, paprika, chillies, Parmesan, fresh coriander, salt, and black pepper) in a large bowl.
  2. Mix with your hands until the mixture is smooth and well combined.
  3. The spices should be evenly distributed throughout the yoghurt.
  4. This is your rich, creamy marinade base.

Stage 3 - Final Marinade (Extended)

  1. Cover the chicken pieces (already in their first marinade) with the prepared second marinade.
  2. Ensure they are completely coated; use your hands to massage the marinade into every piece.
  3. Cover and marinate in the fridge for at least 6 hours or up to 48 hours; the longer, the better.
  4. Key: Extended marination is what separates restaurant quality from ordinary; aim for 12+ hours if possible.
  5. Turn the chicken occasionally if marinating for more than 12 hours to ensure even coating.

Stage 4 - Grill to Charred Perfection

  1. When ready to cook, prepare your barbecue for direct cooking over hot coals or gas set to high.
  2. Ensure coals are white-hot or gas is at high heat.
  3. Thread the marinated chicken pieces onto metal skewers, leaving small gaps for heat circulation.
  4. When your coals are white-hot, place the skewers directly over the coals or above the gas flame.
  5. Cook for 12-15 minutes, turning occasionally (every 3-4 minutes), until the chicken is cooked through and the edges are nicely blackened.
  6. The chicken should reach 75°C internal temperature (use a meat thermometer in the thickest piece).
  7. The exterior should show charring and caramelization; the interior should be moist and tender.
  8. Transfer to a warm platter.
  9. Rest for 3-5 minutes before serving.

Notes

  • Two-Stage Marinade: This technique is key. The acid bath begins tenderizing; the yoghurt-spice bath adds flavor and creaminess. Don't skip either step.
  • Extended Marination: Unlike a 1-hour quick marinade, overnight (or better, 24-48 hours) marination transforms the chicken. Plan ahead.
  • Parmesan Umami: The grated Parmesan adds savory depth and helps create a flavorful crust; don't omit it.
  • Amchoor (Mango Powder): This adds subtle fruity tartness; it's essential to authentic tandoori flavor. Find it in Indian markets.
  • Red Colouring: The traditional bright red appearance comes from food colouring; it's purely aesthetic and completely optional.
  • Yoghurt Quality: Use Greek yoghurt or strained yoghurt; regular yoghurt is too watery and won't cling to the chicken.
  • Doneness: Chicken is done at 75°C internal; use a meat thermometer to avoid overcooking or undercooking.
  • Metal Skewers: These conduct heat; avoid wooden skewers. Flat skewers hold the pieces more securely.

Variations

Spicier Heat: Add ½ teaspoon cayenne or increase chilli powder to 1 ½ teaspoons. Less Spice: Reduce half the spices for a milder version. Lemon Enhancement: Squeeze fresh lemon over the finished tikka just before serving. Paneer Tikka: Substitute 800g paneer cheese (cut into cubes) for chicken; reduce cooking time to 8-10 minutes (cheese softens quickly). Vegetable Tikka: Use bell peppers, onions, zucchini, tomatoes, and paneer in mixed rounds with the chicken.

Serving

Serve with: Basmati rice, naan bread, roti, rice pilau, curries Garnish: Fresh coriander, lemon wedges, thin onion slices, chutney Accompany with: Mint raita, lemon chutney, fresh mint leaves Or use: In curries (Tikka Masala) or salads

Storage

  • Refrigerate marinated raw chicken for up to 48 hours before cooking
  • Refrigerate cooked tikka for up to 2 days in an airtight container
  • Reheat gently in a 160°C oven for 8-10 minutes with a splash of water
  • Freeze marinated uncooked chicken for up to 1 month; thaw completely before grilling
  • Do not freeze cooked tikka; texture degrades significantly

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