How long does Tandoori Chicken Tikka keep in the fridge?

Tandoori Chicken Tikka keeps 3 to 4 days refrigerated in an airtight container. Reheat on the stove or microwave until piping hot before serving. We do not recommend freezing tempered dishes since the spices dull after thaw.

Can I make Tandoori Chicken Tikka ahead of time?

Yes. Tandoori Chicken Tikka is a great make-ahead dish. Cook it fully, cool to room temperature, and refrigerate. Most north indian chicken dishes taste better the next day once the masala has had time to meld.

What can I serve with Tandoori Chicken Tikka?

Classic pairings include standalone. For a complete north indian thali, add a dal, a dry sabzi, papad, and a sweet ending.

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Tandoori Chicken Tikka

Name: Tandoori Chicken Tikka
Prep time: 18 min
Cook time: 32 min
Total time: 50 min
Yield: 4 servings
Cuisine: North Indian
Ingredients: 500 g boneless chicken breast or thigh, 3 cm cubes; 0.5 cup thick hung curd; 1 tbsp tandoori masala; 1 tbsp ginger-garlic paste; 1 tsp kashmiri chilli powder; 1 tsp roasted cumin powder; 1 tbsp besan, dry-roasted; 1 tbsp mustard oil; 1 lemon, juiced

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Yogurt-marinated, oven-grilled

Time: 50 min
Serves: 4
Calories: 235 kcal
Protein: 30 g

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Ingredients

Quantities for 4 servings.

Method

1First marinade: rub chicken with 1 tbsp lemon, 1 tsp salt and the ginger-garlic paste; rest 15 minutes.
2Second marinade: beat hung curd with tandoori masala, chilli powder, cumin, besan and mustard oil; coat the chicken and rest at least 1 hour, ideally overnight.
3Heat oven to 230°C. Skewer the chicken with onion petals and capsicum chunks.
4Roast 18 minutes, flipping once; brush with the marinade pan-drippings halfway. Edges should char.
5Rest 5 minutes off heat. Finish with chaat masala and lemon.

About this recipe

For a vegetarian version use 250 g paneer or soya chaap cut the same size — adjust grill time down to 12 minutes.

Ingredients

Method

About this recipe

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