Tandoori Chicken Tikka

About this recipe

Tandoori chicken tikka is the North Indian grilled chicken that defined a generation of restaurant menus—hung curd tenderizes the meat while tandoori masala with Kashmiri chilli creates the characteristic pale orange coat. Roasted cumin powder adds a final layer of toasted warmth, while high heat in the oven creates a slightly charred exterior that tastes entirely different from the creamy interior. This is the dish Nani never made at home but every restaurant in town serves, and now you can too. The two-step marinade is the secret. First, rub the chicken with lemon juice, salt, and ginger-garlic paste, then rest 15 minutes. This opens the protein and begins the tenderizing. Then beat the hung curd with tandoori masala, Kashmiri chilli, roasted cumin, and roasted besan, and coat the chicken again. This second marinade is the flavor coat, and it sticks better to pre-salted meat. Rest minimum 1 hour, ideally overnight. The longer it sits, the more tender and flavorful it becomes. High heat is non-negotiable. The oven must be at 230°C when the chicken goes in, and it should roast 18 minutes, flipping once, until the edges blacken and the juices run clear. The thick marinade protects the chicken from the heat, keeping it juicy inside while the outside crisps. Brush the pan drippings back over the chicken halfway through so it stays moist. Serve tandoori chicken tikka hot, finished with a dust of chaat masala and a squeeze of lemon. It works as a standalone snack, a starter, or a main dish with rice and lentils. Keeps refrigerated for 3 days and can be served warm or at room temperature, making it excellent for lunchboxes.