Authentic Tandoori Chicken Tikka Recipe: Spiced, Juicy, and Perfectly Charred

Introduction to Tandoori Chicken Tikka Recipe

Tandoori chicken tikka recipe takes me straight to childhood barbeques and restaurant starters. It always comprised of succulent chicken breast pieces, spiced and beautifully charred under a flame. Traditionally this dish is cooked in a tandoor, which is a clay oven. I may not have a clay oven (yet!) but my electric oven does pretty darn good on this recipe. It’s of course even better on barbeque coals, as it’s the best way to emulate that smoky flavour. However being in the UK, we have to wait for our temperamental summer months for that.

This tandoori chicken marinade can be used on any part of the chicken, for example leg, or wings. If using this marinade on legs, make sure the skin has been removed and score the flesh of the chicken leg so the marinade absorbs deep into the chicken meat. Tandoori chicken tikka makes reference to this dish being made with chicken breast pieces. The breast pieces tend to be put on skewers and cooked at a high temperature, this helps with the charred finish to the chicken.

Tandoori Chicken Tikka is a beloved dish that captures the essence of Indian cuisine with its vibrant spices, smoky aroma, and tender, juicy chicken. This iconic recipe is a crowd-pleaser, perfect for BBQs, dinner parties, or even a flavourful weeknight meal. Made with marinated chicken breast pieces, a blend of aromatic spices, and a touch of yogurt for tenderness, Tandoori Chicken Tikka is grilled to perfection, delivering a delightful charred exterior and succulent interior.

What makes Tandoori Chicken Tikka so special is its versatility and depth of flavour. The marinade, infused with spices like cumin, coriander, turmeric, and garam masala, along with garlic, ginger, and lemon juice, creates a symphony of tastes that’s both bold and balanced. Traditionally cooked in a tandoor (clay oven), this dish can easily be recreated at home using a grill, oven, or stovetop, making it accessible to everyone.

In this article, we’ll guide you through the process of making authentic Tandoori Chicken Tikka at home. From marinating tips to grilling techniques, you’ll learn everything you need to create a dish that’s bursting with flavour and authenticity. Whether you’re a fan of Indian cuisine or trying it for the first time, this recipe is sure to become a favourite in your kitchen. So, let’s dive into the world of Tandoori Chicken Tikka and discover why this dish is a timeless classic.

How to eat Tandoori Spiced Grilled Chicken Breast

These chicken breast pieces are incredibly versatile. You can make them as a starter as they tend to be traditionally eaten. However I often make them for the family with naan, rice or chips. The kids will make a wrap with their naans, and I of course load the wrap with lots of salad.

Adults will definitely what a lovely refreshing mint chutney with their chicken. The green chutney contrasts beautifully against the reddish chicken. You could always make some kebabs with this recipe and make chicken and kebab wraps! The kids will love you for it. There really is no need to go out to eat Chicken Tikka any more. Especially when it is so easy for you to rustle up at home.

Cooking time for Authentic Indian Chicken Tikka

Tandoori chicken makes a great weeknight dinner, as it takes only 5 minutes of preparation and 20 minutes of cooking in the oven. (If you are cooking with chicken legs, increase the cooking time to 30-40 minutes). You could also cook this under the grill. Under the grill, it will take 20-30 minutes depending on the highest setting of your grill. Again you want to aim for a charred look. Whether cooking with the oven or grill, keep basting the chicken as you turn it to cook, this will keep the chicken moist and flavoursome.

Ideally you should marinate the chicken overnight, if you aren’t organised to get this done, try a minimum of two hours. You could of course just marinate and go straight to cooking (which I have done on occasion) and it still tastes great! When I am having a really disorganised day, I will whip out some pitta breads from the freezer and make pitta pockets for everyone. However best results are when you marinate the chicken for longer.

If using wooden skewers to make this dish, make sure you soak them in water for 20 minutes before adding the chicken and cooking. This will stop them burning or setting alight at the high cooking temperatures! You can of course cook without skewers altogether. It may just take you a bit longer to turn the pieces of chicken over whilst cooking in the oven and grill.

Ingredient variations for this Tandoori Chicken Tikka Recipe

I use natural yoghurt normally for the marinade, but you could also use Greek yoghurt. I have not included a pre made tandoori marinade with this recipe, you could of course add this in. However this recipe is amazingly flavourful without a pre made spice mix .

I have used cayenne pepper for addition spice in this recipe, if you do not have this, you can substitute the cayenne pepper for additional paprika. The paprika will add to the red colour of the chicken. I have also used tomato puree which will add to the red colour of the chicken.

If you prefer a very strong red colour, you can use some red food colouring in the marinade. It will not add to the flavour in any way, but it will just add to the look of the chicken. I have to admit I personally do not like the chicken looking bright red, it just looks a bit unnatural to me. But it is up to your personal taste.

You could also use chicken thigh pieces instead of breast for this recipe, thigh always stays succulent and is less likely to dry out unlike chicken breast. I also add capsicums (peppers) to the chicken skewers, it beefs up some additional vegetable content and I do love the charred pepper taste, especially on a barbeque. You could even add red onion, aubergines into the skewers, there’s no restriction on what vegetables you use, just push on whatever you like! Brush the vegetables with the marinade to add additional flavour.

This is a very economical dish to make, chicken is so reasonable to buy and most of the ingredients you will have at home in your cupboard. It is definitely one of the most easiest Pakistani dishes to make.

Conclusion

Tandoori Chicken Tikka is more than just a dish—it’s a celebration of bold flavours, vibrant spices, and the joy of grilling. With its tender, juicy chicken and smoky, charred edges, this recipe is a guaranteed crowd-pleaser that’s perfect for any occasion. Whether you’re hosting a BBQ, planning a dinner party, or simply craving a flavourful meal, Tandoori Chicken Tikka delivers every time.

By following this recipe, you’ve learned how to marinate chicken for maximum flavour, achieve the perfect char, and recreate the magic of Indian cuisine at home. The versatility of this dish means you can serve it as an appetizer, main course, or even as part of a larger spread with naan, rice, and fresh salads.

Now it’s your turn to try this recipe and experience the deliciousness of Tandoori Chicken Tikka for yourself. Don’t forget to share your creations with us—tag us on social media or leave a comment below to let us know how it turned out! For more mouth-watering recipes, grilling tips, and culinary inspiration, subscribe to our newsletter and join our community of food lovers. Happy cooking!

See my video on Youtube, Instagram or TikTok to see how to make this dish!

INGREDIENTS  

Time: 5 minutes preparation, 20 minutes cooking

Serves 6

• 1 kg chicken breast pieces (boneless)
• 300 ml natural yoghurt
• 2 tsps of garlic, finely chopped
• 2 tsps of ginger, finely chopped
• 2 tsps of cumin powder
• 2 tsps of coriander powder
• 1 tsp of cayenne pepper, heaped
• 1 tsp of paprika, heaped
• 2 tbsps of tomato puree
• 1 tsp of turmeric powder
• 4 tbsps of lemon juice (1 lemon)
• 3 green birds eye chillies, finely chopped (to taste)
• 2 tsps of black pepper
• 2 tbsp of fresh coriander, finely chopped reserve some for garnish
• 2 tbsp of olive oil (or rapeseed oil)

INSTRUCTIONS 

• Mix all the ingredients in a bowl and marinate for at least 2 hours, ideally overnight. The longer you leave the chicken to marinate, the better the flavour will be.

• Add the chicken pieces onto skewers and cook in the oven on 240C heat, fan assisted for 20 minutes or until you are happy with the charred look of the chicken. You will need to turn the chicken over half way and baste with any left over marinade to ensure it cooks properly. (10 minutes of cooking on each side of the skewer).

• Serve the tandoori chicken tikka with naan or chips, a crispy green salad and mint chutney.