Chicken Tikka Restaurant-Style

Ingredients

For the Chicken Marinade (500 g chicken):

• 500 g boneless chicken (thighs or breast), cut into cubes
• 4 tablespoons thick curd (Greek-style yogurt works best)
• 1½ tablespoons ginger-garlic paste
• 1 tablespoon lemon juice
• 2 teaspoons Kashmiri red chili powder
• ½ teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• 1 teaspoon garam masala
• ½ teaspoon black pepper
• 1 teaspoon kasuri methi (dried fenugreek leaves), crushed
• 2 tablespoons mustard oil (or any neutral oil)
• Salt, to taste
• Optional: a pinch of orange food color

Marination Instructions

1. In a large mixing bowl, combine curd, ginger-garlic paste, lemon juice, all spices, oil, and salt.
2. Mix until smooth and well combined.
3. Add chicken pieces and coat evenly with the marinade.
4. Cover and refrigerate for at least 1 hour; for best results, marinate for 4 hours or overnight.

Cooking Methods

1. Charcoal / Tandoor Style (Best Flavor)

1. Thread marinated chicken onto skewers.
2. Roast over hot charcoal for 10–12 minutes, turning frequently.
3. Brush lightly with oil while cooking and allow slight charring for a smoky finish.

2. Oven / OTG Method

1. Preheat oven to 230°C (450°F).
2. Arrange chicken on skewers or a wire rack placed over a baking tray.
3. Bake for 18–22 minutes, flipping halfway through.
4. Broil for 2 minutes at the end for charred edges.

3. Grill Pan / Tawa Method

1. Heat a grill pan or tawa with 2 teaspoons oil.
2. Cook chicken on medium heat for 12–15 minutes, turning often.
3. Increase heat at the end to create a slight char.

Optional Final Tadka (Highly Recommended)

• Heat 1 tablespoon ghee and add a pinch of chaat masala.
• Brush over hot chicken tikka for a true restaurant-style aroma and shine.