Authentic Tandoori Chicken Tikka (Murgh Tikka)

Make this delicious Tandoori Chicken Tikka in a snap! It’s a unbelievable appetizer that boasts a rather charred exterior and a juicy, succulent inside. Whether you select to cook it on the stovetop or pop it into an air-fryer, it’s super easy and quick. In nearly half-hour, you’ll have a mouth-watering dish able to enjoy!

What’s Tandoori chicken tikka 

Tandoori chicken tikka, a well-liked dish from Indian cuisine and a staple on many Indian restaurant menus, is actually 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 half-hour to an overnight duration, enabling the chicken to develop into 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, making a high-temperature cooking environment. When the oven is sufficiently hot, the chicken pieces, threaded on metal skewers, are lowered into it. The extreme heat of the tandoor cooks the chicken quickly, while the smoky environment imparts a novel, smoky flavor.

The result’s a chicken that’s beautifully charred on the skin, indicative of that authentic tandoori texture, while remaining moist and tender on the within. This cooking method not only seals within the flavors but additionally gives the chicken its characteristic smokiness, making tandoori chicken tikka a well-liked and loved appetizer in Indian homes in addition to restaurants worldwide.

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

Learn how to make murgh tikka

Let’s talk concerning the ingredients first –

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

Let’s start with the guts of the dish – the tandoori marinade. This marinade is what gives murgh tikka its distinctive flavor. Here’s how you’ll be able to prepare it:

Learn how to make chicken tikka marinade or tandoori marinade

1. Prepare the chicken: Start by chopping the chicken into 2-inch pieces, which is a perfect size for even cooking and ideal flavor absorption.
2. Mix the marinade: In a big bowl, mix thick yogurt, ajwain seeds, mustard oil, minced garlic, grated ginger, and lime juice. These ingredients form the bottom 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 touch of smokiness, and season with salt. Be sure that the yogurt is thick and never watery, as a runny marinade won’t adhere well to the chicken and will affect the feel of the ultimate dish, stopping that sought-after crisp exterior.
3. Coat the chicken: Add the chicken pieces to the marinade. Mix them thoroughly until every bit is evenly coated. This ensures every bite is infused with the flavors.
4. Marinate: Allow the chicken to marinate for at the very least half-hour. If time allows, letting it marinate overnight within the refrigerator will deepen the flavors significantly. The acids within the yogurt and lime juice will tenderize the chicken, while the spices will impart their flavors.

Once marinated, you’ll be able to cook the chicken tikka either in a pan over the stovetop for a fast and straightforward method or in an air fryer for a healthier option that mimics the charred texture of traditional tandoor cooking. Each 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 within the pan without overcrowding. Tip: In case you’re using mustard oil, wait for it to achieve its smoking point before adding the chicken.
3. Sear the chicken on high heat for a minute on either side, then lower the warmth to medium-high.
4. Cook the chicken for about 7-8 minutes on either side. Once done, remove it from the pan and set it aside.
5. If needed, add more oil for the following batch and cook either side for 7-8 minutes, similar to the primary.
6. Finish by garnishing with freshly chopped cilantro and serve hot, accompanied by lemon wedges for that extra zing.

Suggestions/notes for perfect murgh tikka

1. Alternative of oil: Go for oils with a high smoke point. I personally prefer mustard or avocado oil for his or her flavor and warmth tolerance.
2. Chicken selection: Boneless, skinless chicken thighs are my go-to for this recipe. They yield a moist and succulent result. Nevertheless, boneless chicken breasts are also an awesome option should you prefer.
3. Grilling on skewers: Be at liberty to string the marinated chicken onto skewers for grilling. If using picket skewers, soak them in water for 10-20 minutes to stop burning during cooking.
4. Adding vegetables: Incorporate veggies like diced onions and bell peppers in various colours for added flavor and visual appeal. Add them to the marinade just a couple of minutes before grilling.
5. Chop chicken pieces equally: Ensure the chicken thighs are chopped into equally sized pieces. This promotes even cooking and ensures each 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 right into a delicious chicken tikka masala by simmering them in a tikka masala sauce for about 5-10 minutes.
8. Checking chicken temperature: To make sure your chicken is cooked perfectly, check the interior temperature. It should reach 165°F (75°C) for protected consumption.

Variations

• Chicken tikka kebab – On your chicken tikka kebabs, add a mixture of diced onions and bell peppers in various colours to boost each flavor and visual appeal. Toss these veggies into the marinade shortly before grilling. For an attention-grabbing presentation, alternate threading chicken, onions, and bell peppers onto skewers. Repeat this pattern for every 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 primary half-hour, add the secondary marinade ingredients – yogurt and the remaining spices to boost the flavour further.
• Vary your protein: Be at liberty to experiment with different proteins like tofu, paneer, shrimp, or lamb. Keep in mind that cooking times will vary depending on the protein you select. Tofu and paneer may require less time, while lamb might need more to develop into tender.

Learn how to prep ahead

In case you’re hosting and wish to serve chicken tikka, it’s best to organize it on the day of your event for the freshest, most flavorful tikkas. They have a tendency to lose moisture if refrigerated after cooking.

Nevertheless, you’ll be able to get a head start by preparing the marinade and adding the chicken to it upfront. This mixture may be stored within the refrigerator for as much as a day. If it’s worthwhile to prep greater than a day ahead, freeze the marinated chicken as a substitute. Then, simply thaw it overnight within the refrigerator before you’re able to grill. This approach ensures your chicken tikka is each convenient to make and delicious to eat!

Learn how to store

Within the refrigerator:

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

Within the freezer:

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

Reheating Instructions:

When able to eat, you’ll be able to reheat chicken tikka to revive its warmth and tenderness.

• Frozen Tikka: It’s best to permit frozen tikka to thaw within the refrigerator overnight before reheating.
• Refrigerator thawed tikka: If thawed within the refrigerator, reheat it in a microwave or oven. Within the microwave, heat it on high for 1-2 minutes, checking intermittently. Within the oven, preheat to 350°F (175°C) and warmth for about 10 minutes. Alternatively, you’ll be able to reheat it on a stovetop in a pan over medium heat for a couple of minutes, flipping occasionally until heated. To make sure your chicken is reheated perfectly, check the interior temperature. It should reach 165°F (75°C) for protected consumption.

Other appetizer dishes which might be perfect for entertaining

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