Grilled Tandoori Masala Chicken Tikka
This Grilled Tandoori Masala Chicken Tikka is smoky, juicy, and loaded with bold Indian spices. Boneless chicken thighs are marinated in a spiced yogurt mix with tandoori masala, garlic, ginger, and lemon juice, then grilled to perfection.
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.