Tandoori Chicken Tikka
ID: 199648d7...
A classic, smoky, and flavorful restaurant-style Tandoori Chicken Tikka made easily on a grill pan without an oven. The combination of thick hung curd, pungent mustard oil, and vibrant Kashmiri red chilli powder yields juicy chicken with an authentic tandoori character.
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🍳 Cooking Flow
Perform the first marination on the chicken with salt, lemon, ginger, and garlic paste; rest for 30 minutes. → Whisk the second marinade consisting of mustard oil, Kashmiri chilli powder, ginger-garlic paste, hung curd, salt, lemon, and dried methi leaves. → Squeeze excess water out of the first-marinated chicken, coat them thoroughly in the second marinade, and rest for at least 20 minutes. → Sear the chicken pieces on a very hot grill pan over high heat, then lower the heat to cook them through completely (15-20 minutes). → Garnish with chaat masala, lemon juice, and coriander, and serve with chutneys and onions.
Cooking Steps
Brief Cooking Order
Perform the first marination on the chicken with salt, lemon, ginger, and garlic paste; rest for 30 minutes. → Whisk the second marinade consisting of mustard oil, Kashmiri chilli powder, ginger-garlic paste, hung curd, salt, lemon, and dried methi leaves. → Squeeze excess water out of the first-marinated chicken, coat them thoroughly in the second marinade, and rest for at least 20 minutes. → Sear the chicken pieces on a very hot grill pan over high heat, then lower the heat to cook them through completely (15-20 minutes). → Garnish with chaat masala, lemon juice, and coriander, and serve with chutneys and onions.
Introduction
A classic, smoky, and flavorful restaurant-style Tandoori Chicken Tikka made easily on a grill pan without an oven. The combination of thick hung curd, pungent mustard oil, and vibrant Kashmiri red chilli powder yields juicy chicken with an authentic tandoori character.
Step 1
Place the 500g of boneless chicken leg pieces into a large mixing bowl.
Step 2
Perform the first marination by adding a pinch of salt, squeezing 1 whole lemon, and adding ½ tbsp of garlic paste and ½ tbsp of ginger paste. Mix thoroughly and set aside for 30 minutes.
Step 3
In a separate mixing bowl, prepare the second marination base by mixing 5 tbsp of mustard oil and 1½ tbsp of Kashmiri chilli powder together until the oil turns a bright, vibrant red.
Step 4
To the oil and chilli mixture, add ½ tbsp of ginger paste, ½ tbsp of garlic paste, 1 cup of thick hung curd, a pinch of salt, 1 whole squeezed lemon, and ½ tsp of dried methi leaves powder.
Step 5
Whisk the second marination ingredients together using a wire whisk until the mixture is smooth and evenly blended.
Ingredients List
Important Notes
The first marination is crucial for seasoning the chicken core and eliminating any gamey or off-meat odors.
Always squeeze out excess water from the first marination before adding the chicken to the second marinade to prevent the final sauce from becoming too watery.
Use highly-heated pans to sear the chicken quickly; cooking on low heat initially will release juices, steaming the chicken instead of grilling it.
Hung curd (thick, strained yogurt) is essential to ensure the marinade clings properly to the chicken pieces.
Alternatively, you can bake this marinated chicken in an oven at 180°C to 200°C for 25 to 35 minutes depending on the meat thickness.
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