Chicken Tandoori Tikka
Chicken Tandoori Tikka

Sunaina Mishra



Prep Time

0 : 15

Cooking Time

0 : 30



Nutrient Value (per 100 gm)
*Color codes: low, medium or high quantity for corresponding nutrient. Grey for Not Applicable
Energy -
Fat 5.51 g
Sat Fat 1.46 g
Salt 278.0 mg
Sugars 1.98 g
  • Other Items
  1. Chicken boneless - 500 gms
  2. Garam Masala/Tandoori Chicken Masala - 1 tbsp
  3. Curd - 1/2 cup (preferably Hung)
  4. Green Chillies Paste 4-6
  5. Red Chilli Kashmiri Powder - 1/2 tbsp
  6. Corn starch - 1/4 tbsp (optional)
  7. Coriander Powder - 1 tbsp
  8. Turmeric Powder - 1/4 tsp
  9. Oil As Needed
  10. Salt As Per Taste
  1. For the marination: Cut the chicken in small cubes and place them in a bowl. Add in all the ingredients except the red chilli powder and garam masala/tandoori chicken masala, rub it well to coat all the pieces evenly. Leave it overnight to marinate in the refrigerator.
  2. For the second marination step, add the red chilli powder and garam masala/tandoori chicken masala and cornstarch (optional for binding) and set aside for 20-30 minutes. After it has come down to room temperature.
  3. Heat a non-stick pan and add a little oil to it. Add the marinated chicken and cook on low flame for about 15-20 minutes. Stir well till it goes almost dry with all the pieces having the cooked paste coated on it.
  4. Heat a piece of charcoal on direct flame, place in a bowl. Keep in between the pan and add 1 tbsp of ghee and cover it immediately.
  5. Heat a non-stick tawa on a very high flame with very little brushing of butter on it and turn off the flame. Toss 4-8 pieces of the cooked chicken tikka turning it around regularly.
  6. This tawa fry is done so that the chicken tikka has a slight hard outer layer but retains the softness inside. Fry with butter if you want the tandoor effect else it will take away the smoky flavor and make it more mughlai.
  7. Serve with mint (pudina) chutney, onion rings, some chaat masala sprinkled on the dish and a slice of lime.