Easy Tandoori Chicken Tikka
A flavorful, protein-packed dish featuring marinated chicken grilled to juicy perfection, perfect for meal prep and low-carb diets.
Ingredients
Chicken Marinade
- 1 lb Boneless Chicken Breasts or Thighs Packed with flavor.
- 2 tbsp Ghee or Melted Butter Adds richness and enhances smoky flavors.
- 1 stick Cinnamon Stick Introduces a warm, aromatic essence.
- 1 tsp Baking Soda Tenderizes the chicken.
- to taste Salt & Pepper Essential seasonings.
- 1 tbsp Ginger Garlic Paste Infuses zesty undertones.
- 2 tbsp Lemon Juice Adds a bright, tangy kick.
- 2 tbsp Mustard Oil Adds depth to the flavor.
- 1 tbsp Kashmiri Chili Powder Gives beautiful color and balanced heat.
- 1 tsp Chili Powder or Cayenne Pepper Option for more spice.
- 1 tbsp Coriander Powder Adds earthiness.
- 1 tbsp Garam Masala Rounds out flavors.
- 1 cup Yogurt Keeps chicken juicy.
- 2 tbsp Besan (Chickpea Flour) Helps form a crust.
Serving Accompaniment
- to taste Mint Chutney Fresh dip that complements tandoori flavors.
Instructions
Preparation
- Cut the chicken into bite-sized cubes for maximum flavor absorption.
- In a mixing bowl, blend together ginger garlic paste, lemon juice, mustard oil, spices, yogurt, and besan.
- Add chicken to the marinade, ensuring it is thoroughly coated. Marinate for at least 30 minutes or overnight if possible.
Cooking
- Preheat your grill or air fryer to 380°F (193°C).
- Skewer the marinated chicken, shaking off excess marinade.
- For grilling, cook the chicken for 15-20 minutes, turning occasionally until internal temperature reaches 165°F (74°C).
- If using an air fryer, arrange skewers in a single layer and cook for 12-15 minutes, checking halfway.
Serving
- Remove skewers from grill/air fryer and let rest for a few minutes.
- Serve hot, garnished with fresh cilantro and mint chutney.
Notes
For best results, marinate the chicken longer and avoid overcrowding the grill. Store leftovers in an airtight container for 3-4 days.