Authentic Tandoori Chicken Tikka (Murgh Tikka)

Note: This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

Make this delicious Tandoori Chicken Tikka in a snap! It’s a fantastic appetizer that boasts a slightly charred exterior and a juicy, succulent inside. Whether you choose to cook it on the stovetop or pop it into an air-fryer, it’s super easy and quick. In just about 30 minutes, you’ll have a mouth-watering dish ready to enjoy!

What is Tandoori chicken tikka 

Tandoori chicken tikka, a popular dish from Indian cuisine and a staple on many Indian restaurant menus, is truly a feast for the senses. The preparation begins with marinating bite-sized chicken pieces in a spicy yogurt-based mixture. This marinating process can last from 30 minutes to an overnight duration, enabling the chicken to become tender and thoroughly absorb the flavors from the spices.

Traditionally, these marinated pieces are cooked in a tandoor – a cylindrical clay oven. The tandoor is heated with a wood charcoal fire at its base, creating a high-temperature cooking environment. When the oven is sufficiently hot, the chicken pieces, threaded on metal skewers, are lowered into it. The intense heat of the tandoor cooks the chicken quickly, while the smoky environment imparts a unique, smoky flavor.

The result is a chicken that’s beautifully charred on the outside, indicative of that authentic tandoori texture, while remaining moist and tender on the inside. This cooking method not only seals in the flavors but also gives the chicken its characteristic smokiness, making tandoori chicken tikka a popular and loved appetizer in Indian homes as well as restaurants worldwide.

Alternate names for this dish: chicken tikka kebab, murgh tikka (murgh is the Hindi word for chicken)

How to make murgh tikka

Let’s talk about the ingredients first –

If you’re keen on making Murgh tikka (Chicken Tikka) at home but don’t have a tandoor, don’t worry! You can still create this delicious dish using a grill, oven, stovetop, or air fryer. In this post, I’ll guide you through making it on the stovetop and in the air fryer.

Let’s start with the heart of the dish – the tandoori marinade. This marinade is what gives murgh tikka its distinctive flavor. Here’s how you can prepare it:

How to make chicken tikka marinade or tandoori marinade

1. Prepare the chicken: Start by chopping the chicken into 2-inch pieces, which is an ideal size for even cooking and perfect flavor absorption.
2. Mix the marinade: In a large bowl, combine thick yogurt, ajwain seeds, mustard oil, minced garlic, grated ginger, and lime juice. These ingredients form the base of your marinade. Then, add Kashmiri red chili powder for vibrant color and mild heat, garam masala for warmth and depth, smoked paprika for a hint of smokiness, and season with salt. Make sure the yogurt is thick and not watery, as a runny marinade won’t adhere well to the chicken and could affect the texture of the final dish, preventing that sought-after crisp exterior.
3. Coat the chicken: Add the chicken pieces to the marinade. Mix them thoroughly until each piece is evenly coated. This ensures every bite is infused with the flavors.
4. Marinate: Allow the chicken to marinate for at least 30 minutes. If time allows, letting it marinate overnight in the refrigerator will deepen the flavors significantly. The acids in the yogurt and lime juice will tenderize the chicken, while the spices will impart their flavors.

Once marinated, you can cook the chicken tikka either in a pan over the stovetop for a quick and easy method or in an air fryer for a healthier option that mimics the charred texture of traditional tandoor cooking. Both methods will yield delicious results!

Pan-grilled Tandoori chicken tikka

1. Start by adding a tablespoon of oil to a pan on high heat.
2. Once the oil is hot, place the chicken pieces in the pan without overcrowding. Tip: If you’re using mustard oil, wait for it to reach its smoking point before adding the chicken.
3. Sear the chicken on high heat for a minute on each side, then lower the heat to medium-high.
4. Cook the chicken for about 7-8 minutes on each side. Once done, remove it from the pan and set it aside.
5. If needed, add more oil for the next batch and cook each side for 7-8 minutes, just like the first.
6. Finish by garnishing with freshly chopped cilantro and serve hot, accompanied by lemon wedges for that extra zing.

Tips/notes for perfect murgh tikka

1. Choice of oil: Opt for oils with a high smoke point. I personally prefer mustard or avocado oil for their flavor and heat tolerance.
2. Chicken selection: Boneless, skinless chicken thighs are my go-to for this recipe. They yield a moist and succulent result. However, boneless chicken breasts are also a great option if you prefer.
3. Grilling on skewers: Feel free to thread the marinated chicken onto skewers for grilling. If using wooden skewers, soak them in water for 10-20 minutes to prevent burning during cooking.
4. Adding vegetables: Incorporate veggies like diced onions and bell peppers in various colors for added flavor and visual appeal. Add them to the marinade just a few minutes before grilling.
5. Chop chicken pieces equally: Ensure the chicken thighs are chopped into equally sized pieces. This promotes even cooking and ensures every piece is perfectly done.
6. Smoked paprika for flavor: Adding smoked paprika can mimic the taste of tandoor-cooked food. It’s optional, so skip it if it’s not available.
7. Repurposing leftovers: Have leftover chicken tikka? Transform them into a delicious chicken tikka masala by simmering them in a tikka masala sauce for about 5-10 minutes.
8. Checking chicken temperature: To ensure your chicken is cooked perfectly, check the internal temperature. It should reach 165°F (75°C) for safe consumption.

Variations

• Chicken tikka kebab – For your chicken tikka kebabs, add a mix of diced onions and bell peppers in various colors to enhance both flavor and visual appeal. Toss these veggies into the marinade shortly before grilling. For an eye-catching presentation, alternate threading chicken, onions, and bell peppers onto skewers. Repeat this pattern for each skewer.
• Double marination technique: Start by marinating with salt, lemon, or lime juice, and the minced ginger and garlic. This initial marination step tenderizes and infuses basic flavors into the protein. After the first 30 minutes, add the secondary marinade ingredients – yogurt and the remaining spices to enhance the flavor further.
• Vary your protein: Feel free to experiment with different proteins like tofu, paneer, shrimp, or lamb. Remember that cooking times will vary depending on the protein you choose. Tofu and paneer may require less time, while lamb might need more to become tender.

How to prep ahead

If you’re hosting and want to serve chicken tikka, it’s best to prepare it on the day of your event for the freshest, most flavorful tikkas. They tend to lose moisture if refrigerated after cooking.

However, you can get a head start by preparing the marinade and adding the chicken to it in advance. This mixture can be stored in the refrigerator for up to a day. If you need to prep more than a day ahead, freeze the marinated chicken instead. Then, simply thaw it overnight in the refrigerator before you’re ready to grill. This approach ensures your chicken tikka is both convenient to make and delicious to eat!

How to store

In the refrigerator:

• Store the cooked chicken tikka in an airtight container to retain its moisture and flavor.
• It will remain fresh for up to 3-4 days when refrigerated properly.

In the freezer:

• For longer storage, place the chicken tikka in a freezer-safe container or sealable freezer bag.
• Ensure all the air is squeezed out before sealing to prevent freezer burn.
• Properly stored, it can last for 1-2 months in the freezer.

Reheating Instructions:

When ready to eat, you can reheat chicken tikka to restore its warmth and tenderness.

• Frozen Tikka: It’s best to allow frozen tikka to thaw in the refrigerator overnight before reheating.
• Refrigerator thawed tikka: If thawed in the refrigerator, reheat it in a microwave or oven. In the microwave, heat it on high for 1-2 minutes, checking intermittently. In the oven, preheat to 350°F (175°C) and heat for about 10 minutes. Alternatively, you can reheat it on a stovetop in a pan over medium heat for a few minutes, flipping occasionally until heated. To ensure your chicken is reheated perfectly, check the internal temperature. It should reach 165°F (75°C) for safe consumption.

Other appetizer dishes that are perfect for entertaining

This recipe was first published on Dec 27, 2019, and completely updated with step-by-step pictures on Dec 1, 2023