What is Tandoori Chicken Tikka?

Tandoori chicken tikka is a signature dish that hails from Indian cuisine, found on nearly every Indian restaurant menu. The chicken pieces are marinated in a robust and spicy yogurt mixture, allowing them to absorb rich flavors while tenderizing. This marination can take anywhere from 30 minutes to overnight, enhancing the dish’s overall taste and texture.

Traditionally, the marinated chicken is cooked in a tandoor, a specialized clay oven heated with charcoal, creating a unique smoky flavor. The high heat of the tandoor cooks the chicken quickly while giving it a lovely charred texture on the outside, yet keeping it juicy and tender within.

In short, Tandoori Chicken Tikka is a must-try appetizer that transports you straight to Indian culinary paradise.

Alternate Names: Chicken Tikka Kebab, Murgh Tikka (Murgh translates to chicken in Hindi).

How to Make Murgh Tikka

Ingredient Notes and Swaps

• Boneless Skinless Chicken Thighs: Use thigh pieces for their tenderness and juiciness; chicken breasts can also be a good substitute.

For the Chicken Tikka Marinade

• Thick Yogurt: Greek yogurt is ideal; if using regular yogurt, make sure it is well-strained to remove excess liquid.
• Oil: Use a good quality oil with high heat tolerance.
• Ajwain Seeds: These add a unique flavor nose to the dish.
• Garlic: Freshly minced or crushed for the best impact.
• Ginger: Freshly grated or finely chopped for that aromatic kick.
• Lime Juice: Freshly squeezed adds a lovely tang.
• Kashmiri Chili Powder: This provides a vibrant color and mild heat.
• Garam Masala: This spice blend adds warmth and depth to the marinade.
• Smoked Paprika: Optional, for a hint of smokiness.
• Salt: Add to taste for seasoning.
• Chaat Masala: Serve with a sprinkle for that extra umami flavor.

If you’re eager to prepare Murgh Tikka at home but don’t have a tandoor, fear not! You can achieve the same delectable results using a grill, oven, stovetop, or air fryer. Here’s how to create the perfect marinade:

How to Make Chicken Tikka Marinade

1. Prepare the Chicken: Cut the chicken into 2-inch pieces for even cooking and flavor absorption.
2. Mix the Marinade: In a large bowl, combine the yogurt, ajwain seeds, mustard oil, garlic, ginger, and lime juice. Add the chili powder, garam masala, smoked paprika, and season with salt. Make sure the yogurt is thick – runny marinade won’t stick well to the chicken.
3. Coat the Chicken: Add the chicken pieces to the marinade, ensuring each piece is evenly coated.
4. Marinate: Allow the chicken to sit for at least 30 minutes. For best results, marinate overnight to enhance tenderness and flavor.

Cooking Methods

Once marinated, you can cook the chicken in two fantastic ways: either by pan-grilling or air frying.

Pan-Grilled Tandoori Chicken Tikka

1. Add a tablespoon of oil to a hot pan over high heat.
2. Once the oil shimmers, add the chicken pieces without overcrowding the pan. If using mustard oil, let it smoke before adding chicken.
3. Sear each side for about 1 minute, then reduce heat to medium-high.
4. Cook for 7-8 minutes on each side until fully cooked.
5. Remove the cooked chicken and repeat the process for any remaining pieces.
6. Garnish with fresh cilantro and serve hot with lemon wedges for a zesty finish.

Air Fryer Method

1. Preheat your air fryer to 400°F (200°C) and coat the basket with oil.
2. Place the marinated chicken pieces in a single layer in the fryer basket. You’ll likely need to cook in batches.
3. Cook for 8 minutes, then flip the chicken and cook for an additional 8 minutes.
4. Transfer the cooked chicken to a plate and repeat for any remaining pieces.
5. Serve immediately, garnished with chopped cilantro and a sprinkle of chaat masala.

Tips for Perfect Murgh Tikka

1. Choice of Oil: Use oils with high smoke points. Mustard or avocado oil works best.
2. Chicken Selection: For juiciness, opt for boneless skinless chicken thighs.
3. Skewers: If grilling, thread marinated chicken onto skewers. Soak wooden skewers before cooking to prevent burning.
4. Add Vegetables: Toss in diced bell peppers and onions to the marinade for flavor and color.
5. Uniform Pieces: Cut chicken into equal sizes for even cooking.
6. Smoked Paprika: For extra flavor, consider adding smoked paprika to mimic authentic tandoori taste.
7. Leftover Transformation: Turn leftover chicken tikka into chicken tikka masala by simmering it in sauce.
8. Check Temperature: Ensure the chicken reaches an internal temperature of 165°F (75°C) for safety.

Variations

• Chicken Tikka Kebab: Incorporate colorful vegetables in skewers for added flavor.
• Double Marination Technique: Start with a basic marinade, then add yogurt and remaining spices for flavor depth.
• Explore Other Proteins: Feel free to use paneer, tofu, shrimp, or even lamb with adjusted cooking times.

How to Prep Ahead

For best results, aim to prepare Murgh Tikka on the day of serving. However, you can get ahead by preparing the marinade and marinating the chicken a day in advance. For longer storage, freeze the marinated chicken and thaw it overnight before cooking to maintain taste and texture.

Serving Suggestions

Tandoori Chicken Tikka can be enjoyed in a variety of ways:

1. Pizza: Add chunks of chicken tikka to your favorite pizza for a delightful fusion dish.
2. Kathi Rolls: Wrap chicken tikka in a paratha for a tasty street food experience.
3. Chicken Tikka Masala: Simmer with a creamy masala sauce for a classic dish.
4. Salads: Toss chicken tikka into fresh salads for a protein boost.
5. Nourish Bowls: Create a wholesome bowl with rice, vegetables, and spicy chicken.

How to Store

In the Refrigerator:

• Store cooked chicken tikka in an airtight container; it will stay fresh for up to 3-4 days.

In the Freezer:

• For longer storage, wrap in a freezer-safe bag or container, making sure to remove excess air.
• It can last up to 1-2 months in the freezer.

Reheating Instructions:

• Frozen Tikka: Thaw in the refrigerator overnight before reheating.
• Refrigerated Tikka: Microwave for 1-2 minutes on high or reheat in the oven at 350°F (175°C) for about 10 minutes, checking periodically for doneness.

FAQs about Chicken Tikka