Chicken Tandoori Tikka Recipe by Chef Harpal Singh Sokhi
Chicken Tandoori Tikka is one of the most popular dishes from Indian cuisine, known for its smoky aroma and deliciously spiced flavor. Chef Harpal Singh Sokhi’s version of this dish is marinated with a variety of spices, yogurt, and fresh herbs, then grilled to perfection, creating a tender and flavorful chicken. It’s often served as a starter or appetizer and pairs beautifully with naan or a refreshing mint chutney.
Ingredients:
For the Chicken Marinade:
- 500g boneless chicken (cut into bite-sized cubes)
- 1/2 cup thick yogurt (preferably hung yogurt for extra thickness)
- 1 tablespoon ginger-garlic paste
- 1 tablespoon lemon juice
- 1 tablespoon red chili powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 tablespoon kasuri methi (dried fenugreek leaves)
- Salt to taste
- 2 tablespoons vegetable oil or ghee (clarified butter)
- 1 tablespoon vinegar (optional, for extra tang)
- A pinch of red food color (optional, for the traditional vibrant red color)
For the Tandoori Tikka:
- 1 tablespoon ghee or oil (for basting)
- Fresh coriander leaves (for garnish)
- Lemon wedges (for serving)
Instructions:
1. Marinating the Chicken:
- In a large bowl, combine the yogurt, ginger-garlic paste, lemon juice, red chili powder, turmeric powder, garam masala, cumin powder, coriander powder, kasuri methi, and salt.
- Add the vegetable oil or ghee and vinegar (if using) to the marinade, and mix everything well to form a smooth paste.
- If you like the traditional red color, add a pinch of red food color to the marinade.
- Add the chicken pieces into the marinade and coat them thoroughly with the mixture.
- Cover the bowl and let the chicken marinate for at least 1 hour. For best results, refrigerate the chicken for 3-4 hours or overnight to allow the flavors to deeply penetrate the meat.
2. Cooking the Chicken:
Grilling Option (Traditional Tandoor Method):
- Preheat your grill or tandoor to high heat. If using a tandoor, skewer the marinated chicken pieces and cook them for 15-20 minutes until they are slightly charred and cooked through.
Oven Method:
- Preheat your oven to 200°C (390°F) and line a baking tray with parchment paper.
- Skewer the marinated chicken pieces or place them on the tray in a single layer.
- Bake for about 15-20 minutes or until the chicken is cooked through and slightly charred on the edges. For a smoky effect, you can place a small piece of hot charcoal in a metal bowl, place it in the oven, and cover the tray to trap the smoke.
- Alternatively, you can broil the chicken for 5-7 minutes for a smoky finish.
Pan-Fry Option:
- Heat 1 tablespoon of ghee or oil in a non-stick pan over medium heat.
- Add the marinated chicken pieces in batches and cook for about 7-8 minutes on each side, or until they are fully cooked and slightly charred.
3. Basting the Chicken:
- While cooking, baste the chicken with a little oil or ghee for added flavor and moisture.
4. Final Touches:
- Once the chicken is cooked, remove it from the grill/oven/pan and let it rest for a couple of minutes.
- Garnish with freshly chopped coriander leaves and serve with lemon wedges and a side of mint chutney.
Serving Suggestions:
Serve Chicken Tandoori Tikka hot with naan, roti, or even steamed basmati rice. Pair it with a refreshing mint chutney or a tangy tamarind dip for added flavor.
Tips:
- Marination Time: The longer you marinate the chicken, the more tender and flavorful it will be. Ideally, marinate it overnight for the best results.
- Smoky Flavor: To achieve that authentic tandoori smokiness, you can use a traditional charcoal grill, or alternatively, use a “dhungar” (smoking) technique. Heat a piece of charcoal until red-hot, place it in a small bowl, and pour a bit of ghee over it. Let the smoke infuse the chicken by covering the bowl for a few minutes.
- Yogurt: If using store-bought yogurt, be sure to use thick yogurt or hang the yogurt in a muslin cloth for a few hours to get rid of excess moisture.
- Charcoal Finish: If you’re using an oven or pan-fry method, try using a piece of burning charcoal to add a smoky flavor by placing it in a metal bowl and placing it on the side of the chicken in the pan or oven. Cover it quickly to trap the smoke.
Enjoy!
Chef Harpal Singh Sokhi’s Chicken Tandoori Tikka is the perfect dish for grilling enthusiasts or anyone who loves the bold flavors of Indian cuisine. This dish is smoky, tender, juicy, and full of flavor, making it a great appetizer or a main course option for a festive meal. Whether you’re cooking on the grill or in the oven, this recipe will surely impress your guests and become a favorite!
