Tandoori Chicken Tikka


The juicy chicken tikka /steaks marinated in an orange coloured spiced yogurt coming out straight from the tandoor into any non vegetarians plate emanating smoky aroma is a delight.Tandoori chicken tikka is a very popular food that serve as an appetizer and can be also converted to meal if it is wrapped up in a roomali roti or a paratha (Indian shallow fried flat bread).It is an easy to make dish that just involves some pre -preparations which can be done in advance and the cooking time is  very less.img_20180519_203241627_hdr333796338.jpg



First marinate

  • 500 gm chicken leg boneless cut into steak/tikka
  • 2 tbsp ginger garlic paste
  • salt to taste
  • 1 lemon
  • 1/2 tsp nutmeg powder

Second marinate

  • 1/2 cup thick yogurt /Greek yogurt
  • 2 tbsp cornstarch
  • 1 tsp red chili powder
  • 1 tsp tandoori masala (grind together 1 tsp cumin+8-10 black peppercorns +2 “cinnamon(dalchini) +6-7 green cardamom+6-7 cloves + 1 mace (javitri)petal and use 1 tsp from this spice mix reserving the rest for future use.)
  • yellow/orange food color (optional)
  • Desi ghee/clarified butter for basting


  • Mix the ingredients of the first marinate into the chicken and leave aside for 30 minutes to an hour.img_20180506_174920070_ll~2431123471..jpg
  • Mix together all the ingredients of the second marinate together and apply it to the chicken pieces already marinated with the first marinate and refrigerate till the time of roasting.img_20180519_184840679_hdr~22106974748..jpg
  • Take out the marinated chicken 30 minutes prior to roasting to bring it to room temperature.
  • Thread marinated chicken pieces  on the skewers and grill them in a pre -heated tandoor/oven at 200 degree centigrade for about 6-7 minutes on each side basting with desi ghee.
  • Sprinkle some chat masala and lime juice and serve hot along with some salad and mint chutney as a starter or wrap up in a paratha or roomali roti as a meal.img_20180519_203241627_hdr333796338.jpg


  • If you are using bamboo skewers then soak them in water for minimum 1-2 hours before using them in order to prevent them from burning.

ENJOY…………………….AND HAPPY COOKING !!!!!!!!!!!!!!!!! TILL I AM BACK…………………………

3 Comments Add yours

  1. mistimaan says:

    Nice recipe

    Liked by 1 person

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