Grilled Tandoori Masala Chicken Tikka
So, I have to tell you about this Grilled Tandoori Masala Chicken Tikka I made recently, because oh wow, it was sooo good.
You know those meals that just taste delicious? This is absolutely one of them.
And don’t worry, I’m not about to throw some complicated recipe at you. If I can make it, you totally can too.
I know you’ve probably seen those bright red chicken tikka skewers at restaurants, right?
Well, now you’re gonna make them at home, and it’s easier than it looks. And, you get to control the spice, the marinade, everything.
I’ll walk you through it step by step, like we’re cooking side by side in the kitchen.
Honestly, once you try this out, you’re not going back to the store-bought or takeout again.
Great for family dinners, date nights, or just when you feel like treating yourself up.
So go grab your chicken and spices, we’re about to make something amazing together. Ready? Let’s cook!
How to Cook Grilled Tandoori Masala Chicken Tikka: Step-by-Step Instructions
Let’s get that chicken from fridge to flame. I’ll walk you through it, step by step—easy, quick, and fun.
Step 1: Gather Your Ingredients
Here’s everything you’ll need:
- 1 lb (500g) boneless chicken, cut into chunks
- 1 cup plain yogurt
- 2 tbsp tandoori masala
- 1 tbsp lemon juice
- 1 tbsp ginger-garlic paste
- 1 tsp paprika (for color)
- ½ tsp chili powder (optional)
- Salt to taste
- 1 tbsp oil
Step 2: Mix the Marinade
In a bowl, put in all the marinade ingredients. Stir until it’s smooth and smells amazing.
Step 3: Marinate the Chicken
Add chicken to the bowl. Coat it well. Cover and refrigerate for at least 1 hour (overnight if you’ve got the time).
Step 4: Preheat the Grill
Turn up the heat to medium-high. Get it hot enough so the chicken gets a nice sear.
Step 5: Skewer the Chicken
Thread chicken onto skewers. No skewers? No problem, just place them straight on your pan.
Step 6: Grill Time
Grill each side for 5–7 minutes until charred a little and fully cooked. Flip just once, no need to babysit it.
Step 7: Baste for Bonus Flavor
Optional, but brushing with butter or oil while grilling makes everything tastier (and fancier, let’s be honest).
Step 8: Serve and Enjoy
Serve hot with lemon wedges, naan, or whatever you love. That’s it, you crushed it.
Common Mistakes to Avoid
Let’s save you from a chicken disaster, shall we? Tandoori Masala Chicken Tikka should be juicy, flavorful, and have that perfect smoky char, not dry, bland, or sad-looking.
Here’s where people go off the rails (and how you won’t):
Skipping the marinade time
Look, I get it, you’re hungry now. But cutting the marination short is like texting someone “K” after a love letter.
You need at least 6 hours (overnight is better) to let those spices work their magic. Don’t cheat on this step.
Using boneless, skinless dry-as-sawdust chicken breast
If you want cardboard on a stick, go ahead. But if you’re here for juicy, stick to chicken thighs. Trust me, they’re way more forgiving and soak up flavor like a sponge in a spice storm.
Too much yogurt = soggy mess
More yogurt doesn’t mean more flavor. It means your chicken ends up boiling instead of grilling. Use just enough to coat, not drown.
No high heat = no char
That glorious smoky edge? It comes from high heat. If your grill’s as lukewarm as your ex’s compliments, crank it up. You want those edges a little crispy, a little blackened, not steamed.
Stirring the chicken like you’re making a stew
Leave it alone! Flip it once. Maybe twice. That’s it. This ain’t a stir-fry. Let those grill marks show up and do their thing.
No resting time
I know, I know. You want to eat it straight off the skewer. But let it rest for a few minutes. That way, the juices stay in the chicken.
Stick to these and your chicken tikka will be the talk of the backyard. Or the kitchen. Or your Tuesday night Netflix binge.
Recipe Best Tips
Alright, let’s make sure your Tandoori Masala Chicken Tikka isn’t just good, but mind-blowingly good. These are the tips I swear by, and once you try them, you’ll get why:
- Use full-fat yogurt: None of that watery, low-fat nonsense. Full-fat yogurt sticks better to the chicken, gives it creaminess, and holds those spices.
- Add a splash of lemon juice to the marinade: Just a bit of acidity helps tenderize the meat and adds this bright, zippy flavor that cuts through all the spice.
- Toast your spices first (if using whole): If you’re grinding your own masala or adding extra whole spices, toast them first. Just a minute or two in a hot, dry pan brings out a depth of flavor that pre-ground powder just can’t touch.
- Soak wooden skewers (if you’re using them): Unless you want to watch your skewers turn into matchsticks mid-cook, soak them in water for at least 30 minutes.
- Oil your grill, not the chicken: Lightly brush oil directly on the grill grates. That way, your chicken doesn’t stick and shred like sad confetti when you try to flip it.
- Use a bit of kasuri methi (dried fenugreek leaves): Just crumble a pinch into your marinade.
- Finish with a brush of melted butter: Right before serving, brush a little melted butter over the chicken.
Frequently Asked Questions (FAQs)
Q. Can I make this without a grill?
A.Yes. Use a broiler in your oven or a cast-iron skillet on the stove. Just make sure the heat is high and you get that nice char on the outside.
Q. What’s the difference between chicken tikka and tandoori chicken?
A. Great question. Chicken tikka is boneless, usually cut into chunks, and marinated in yogurt and spices. Tandoori chicken is often bone-in and sometimes marinated a bit longer. Same flavor family, different form.
Q. Is it spicy?
A. Yes, but it’s warmer than fiery. You control the heat by adjusting the chili powder.
Q. Can I marinate it too long?
A. Yes, 24 hours max. After that, the acid in the yogurt starts to break the chicken down too much and turns it mushy.
Q. What if I don’t have tandoori masala?
A. You can make a quick version! Mix paprika, cumin, coriander, garlic powder, turmeric, chili powder, and a pinch of cinnamon. Not exactly the same, but close enough for a delicious save.
Q. Can I cook it in the air fryer?
A.Oh yes. Preheat the air fryer to 400°F and cook for about 10–12 minutes, flipping halfway. It won’t get that deep smoky flavor, but it’s still juicy and tasty.
Q. What do I do with leftovers?
A. Wrap it in a naan with chutney, toss it into a salad, make a rice bowl, or just eat it cold straight from the fridge.
Conclusion
So, here’s your guide to making Grilled Tandoori Masala Chicken Tikka that actually tastes better than what you’d get at most restaurants.
Seriously, after this, you’re going to side-eye those overpriced takeout containers like, “I used to pay for THIS?”
You’ve marinated, grilled, and served up a plate full of flavor, and I’m betting it didn’t even last long enough to make it to leftovers (but if it did, you’re prepared).
If you try this out, I’d love to see your version! Snap a pic, tag it, send it.
You Might Also Want To Try
- Chinese Beef And Broccoli Stir Fry
- Parmesan Crusted Chicken With Creamy Garlic Sauce
- Chicken Alfredo Pasta
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Grilled Tandoori Masala Chicken Tikka
Ingredients
Ingredients:
- 1½ lbs boneless skinless chicken thighs cut into chunks
- 1 cup plain full-fat yogurt
- 2 tbsp tandoori masala
- 1 tbsp lemon juice
- 1 tbsp ginger-garlic paste
- 1 tsp ground cumin
- 1 tsp paprika
- ½ tsp turmeric
- ½ tsp chili powder adjust to taste
- 1 tsp salt
- 1 tbsp oil for grilling
- Optional: pinch of kasuri methi dried fenugreek leaves
- Lemon wedges and sliced onions for serving
Instructions
Step-by-Step Cooking Instructions:
- Prep the marinade: In a large bowl, mix the yogurt, tandoori masala, lemon juice, ginger-garlic paste, cumin, paprika, turmeric, chili powder, salt, and kasuri methi (if using).
- Marinate the chicken: Add chicken chunks to the marinade. Coat well. Cover and refrigerate for at least 6 hours or overnight.
- Soak skewers (if using wood): Soak in water for 30 minutes before grilling.
- Skewer the chicken: Thread the marinated chicken onto skewers.
- Preheat the grill: Get it hot—medium-high to high heat. Oil the grates lightly.
- Grill the chicken: Cook 5–6 minutes per side or until charred and cooked through. Internal temp should hit 165°F.
- Rest and serve: Let it rest for a few minutes. Serve hot with lemon wedges, onions, naan, or rice.
Notes
- Don’t skip the marinade time—this is where all the flavor happens.
- Chicken thighs stay juicy and tender. Breasts can dry out fast.
- For indoor cooking, use a grill pan or broil in the oven.
- Want that smoky flavor without a grill? Place a small piece of hot charcoal in a foil cup in the center of your marinated chicken before grilling, add a drop of oil on the coal, cover for 5 minutes—instant smoky magic.
