I reworked a classic Chicken Tikka Kebab with an extra-spiced marinade that turns the familiar into an intriguingly different dish.

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Aromatic Chicken Tikka Tandoori Style has become my go to when I crave bold, fragrant chicken. What a delicious recipe.

This version adds extra spices to the chicken tikka for added flavor. Yum!

I learned to balance plain Greek yogurt with a good pinch of garam masala to get a silky tang that clings to each piece. I messed up the first time and then loved the mess because it taught me how to layer aroma.

The idea came from testing a Chicken Tikka Marinade and works brilliant on quick Chicken Skewers, it makes you want more.

Ingredients

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Chicken thighs: rich in protein juicy iron source keeps tikka moist and satisfying.
Greek yogurt: tangy probiotic, tenderizes meat, adds creamy texture and subtle tang.
Lemon juice: bright acid that cuts richness and adds fresh sour aroma.
Ginger garlic paste: sharp savory punch, warms the dish and helps marinade work.
Garam masala: warm spice mix adds aroma and earthy notes to finish every bite.
Kashmiri chili powder: bright red color minimal heat, mostly used for mild warmth.
Kasuri methi: dried fenugreek leaves, slightly bitter and funky, gives unique aroma.
Gram flour: helps spices adhere gives a light crust and a nutty body.

Ingredient Quantities

1.5 lb (700 g) boneless skinless chicken thighs, cut into 1 to 1.5 inch pieces

1 cup (240 g) plain Greek yogurt, thick

2 tbsp lemon juice (about 1 lemon)

2 to 3 tbsp ginger garlic paste (or 1.5 tbsp ginger + 1.5 tbsp garlic)

2 tbsp vegetable oil or mustard oil

1 tsp kosher salt, plus extra to taste

1 tsp freshly ground black pepper

2 tsp garam masala

2 tsp ground cumin

2 tsp ground coriander

1 tsp turmeric powder

1 to 2 tsp Kashmiri red chili powder (for color and mild heat) or 1 tsp cayenne if you want hotter

1 tsp paprika (smoked paprika works too for extra aroma)

1/2 tsp ground cinnamon

1/4 tsp ground green cardamom

1/8 tsp ground cloves or a small pinch

1/2 tsp dried fenugreek leaves, crushed (kasuri methi)

1 tbsp gram flour (besan) or 1 tbsp cornstarch to help coating

1 to 2 tbsp melted butter or ghee for basting (optional but recommended)

How to Make this

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1. Trim and cut the
1.5 lb chicken thighs into 1 to
1.5 inch pieces, pat them dry with paper towels and let them sit at room temp for 15 minutes so the marinade soaks in better.

2. In a large bowl mix the yogurt, lemon juice, ginger garlic paste, vegetable or mustard oil, 1 tsp salt and 1 tsp freshly ground black pepper until smooth.

3. Add all the spices to the yogurt mix: garam masala, ground cumin, ground coriander, turmeric, Kashmiri red chili powder or cayenne, paprika (smoked if you have it), ground cinnamon, ground green cardamom, a small pinch of ground cloves, and crushed dried fenugreek leaves; then stir in the gram flour or cornstarch to help the marinade stick.

4. Toss the chicken pieces into the marinade and massage the mixture into each piece so every bit is well coated. Cover and refrigerate at least 4 hours, preferably overnight for best flavor; 30 minutes works in a hurry but it wont be as deep.

5. If using wooden skewers soak them 30 minutes. Preheat your oven to 475 F (245 C) with a rack in the middle, or preheat a grill to high. Line a baking sheet and set a wire rack on it so air can circulate around the chicken.

6. Thread the chicken on skewers or lay pieces spaced apart on the wire rack. Dont overcrowd or they’ll steam instead of getting those charred edges.

7. Roast or grill the chicken: in the oven cook about 15 to 18 minutes, then baste with 1 to 2 tbsp melted butter or ghee and flip or move pieces so all sides get color; continue another 6 to 8 minutes until edges are slightly charred and internal temp is 165 F (74 C). For extra char use the broiler for 2 to 3 minutes at the end, or on a grill cook 8 to 12 minutes per side depending on heat.

8. Remove from heat and let chicken rest 4 to 5 minutes. Give it one last brush with melted butter or ghee, squeeze a little lemon over top and taste for salt, adjust if needed.

9. Serve hot with sliced onions, lemon wedges and chutney or naan. Pro tips: if you use mustard oil heat it until it just smokes then cool before adding to the yogurt so the harsh raw flavor mellows; strain very thick Greek yogurt for an even creamier coating; and always check a thick piece with a thermometer so you dont overcook.

Equipment Needed

1. Chef’s knife
2. Cutting board
3. Paper towels (for patting chicken dry)
4. Large mixing bowl
5. Measuring cups and spoons
6. Whisk or sturdy spoon for mixing
7. Baking sheet and wire rack or skewers (soak wooden skewers first)
8. Instant read thermometer
9. Pastry brush and a small bowl for melted butter or ghee

FAQ

How long should I marinate the chicken? Answer: Aim for at least 2 hours, 4 to 12 hours is ideal for deep flavor. You can go up to 24 hours but dont go much longer or the yogurt and lemon start to break the meat down and it gets mushy.

Can I use chicken breast instead of thighs? Answer: Yes, but breasts dry out faster. Use slightly less marinating time (2 to 6 hours), cook a bit shorter, and watch internal temp closely. Thighs are more forgiving and juicier so theyre my top pick.

Whats the best way to cook this if I dont have a tandoor? Answer: Lots of options. Oven: 450 F (230 C) for 15 to 20 minutes, then broil 2 to 3 minutes to get char. Grill: medium-high heat 8 to 12 minutes, turning once. Air fryer: 375 F (190 C) for 12 to 15 minutes, shake once. Pan sear then finish in oven also works. Always check for 165 F (74 C) internal temp.

Why add gram flour or cornstarch and kasuri methi? Answer: Gram flour or cornstarch helps the marinade cling and gives a slight crust so spices stick better. Kasuri methi (dried fenugreek) adds that signature sweet-bitter aroma, use sparingly cause it can overpower if you add too much.

How do I get a smoky char and tandoori aroma at home? Answer: Try smoked paprika and a little mustard oil in the marinade for extra aroma. For real smokiness, after cooking put the hot chicken in a bowl, nestle a small piece of lit charcoal in foil in the center, drizzle a few drops of oil on the coal and cover the bowl for 5 minutes to trap smoke. Do it carefully, its quick and gives a great result.

How do I store and reheat leftovers? Answer: Fridge up to 3 to 4 days, freeze up to 2 months. Thaw in the fridge overnight. Reheat in a 350 F (175 C) oven for 8 to 10 minutes or in the air fryer 5 to 8 minutes so it heats through without drying. Brush with a little melted butter or ghee while reheating to keep it juicy.

Aromatic Chicken Tikka Tandoori Style Recipe Substitutions and Variations

Plain Greek yogurt: use full‑fat plain yogurt (same tang, a bit thinner), sour cream (richer, good if you like tang) or thick coconut yogurt for a dairy free option, it’ll change the flavor a little.
Mustard oil / vegetable oil: swap with canola, sunflower or light olive oil for neutral frying, or ghee / melted butter for a richer, nuttier finish when basting.
Kashmiri red chili powder: replace with sweet paprika plus a pinch of cayenne for heat control, or use smoked paprika if you want smoky aroma but milder heat.
Gram flour (besan): use cornstarch or arrowroot for a light coating and crisping, or rice flour for a slightly grainy but crunchy crust; all purpose flour works in a pinch.

Pro Tips

1) Strain the Greek yogurt if it’s super thick so the coating is creamier and clings better, and mix in the besan or cornstarch to help that coating stick. Marinate at least 4 hours but overnight is way better, and pull the chicken out 15 minutes before cooking so it cooks more evenly.

2) If you use mustard oil heat it till it just smokes then let it cool before adding to the yogurt so the raw harshness goes away, otherwise use a neutral veg oil. A little melted butter or ghee brushed on at the end really lifts the flavor, so dont skip that.

3) Dont crowd the pieces, use a wire rack or skewers with space between pieces so they get air and char instead of steaming. If using wooden skewers soak them first, and for extra char hit them under the broiler or over very high direct heat for a minute or two at the end.

4) Use an instant‑read thermometer and pull at 165 F (74 C) for safety, but rest the chicken 4 to 5 minutes after cooking so juices redistribute. After resting give one last brush of butter/ghee and a squeeze of lemon, then check salt and adjust.

5) Little flavor hacks: toast and freshly grind whole spices if you can, use smoked paprika for aroma and crushed kasuri methi for that leafiness, and be careful with cayenne — a teaspoon can get hot fast so add gradually to taste.

Aromatic Chicken Tikka Tandoori Style Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

I reworked a classic Chicken Tikka Kebab with an extra-spiced marinade that turns the familiar into an intriguingly different dish.

Servings

servings

Calories

415

kcal

Equipment: 1. Chef’s knife
2. Cutting board
3. Paper towels (for patting chicken dry)
4. Large mixing bowl
5. Measuring cups and spoons
6. Whisk or sturdy spoon for mixing
7. Baking sheet and wire rack or skewers (soak wooden skewers first)
8. Instant read thermometer
9. Pastry brush and a small bowl for melted butter or ghee

Ingredients

1.5 lb (700 g) boneless skinless chicken thighs, cut into 1 to 1.5 inch pieces
1 cup (240 g) plain Greek yogurt, thick
2 tbsp lemon juice (about 1 lemon)
2 to 3 tbsp ginger garlic paste (or 1.5 tbsp ginger + 1.5 tbsp garlic)
2 tbsp vegetable oil or mustard oil
1 tsp kosher salt, plus extra to taste
1 tsp freshly ground black pepper
2 tsp garam masala
2 tsp ground cumin
2 tsp ground coriander
1 tsp turmeric powder
1 to 2 tsp Kashmiri red chili powder (for color and mild heat) or 1 tsp cayenne if you want hotter
1 tsp paprika (smoked paprika works too for extra aroma)
1/2 tsp ground cinnamon
1/4 tsp ground green cardamom
1/8 tsp ground cloves or a small pinch
1/2 tsp dried fenugreek leaves, crushed (kasuri methi)
1 tbsp gram flour (besan) or 1 tbsp cornstarch to help coating
1 to 2 tbsp melted butter or ghee for basting (optional but recommended)

Directions

Trim and cut the
5 lb chicken thighs into 1 to
5 inch pieces, pat them dry with paper towels and let them sit at room temp for 15 minutes so the marinade soaks in better.
In a large bowl mix the yogurt, lemon juice, ginger garlic paste, vegetable or mustard oil, 1 tsp salt and 1 tsp freshly ground black pepper until smooth.
Add all the spices to the yogurt mix: garam masala, ground cumin, ground coriander, turmeric, Kashmiri red chili powder or cayenne, paprika (smoked if you have it), ground cinnamon, ground green cardamom, a small pinch of ground cloves, and crushed dried fenugreek leaves; then stir in the gram flour or cornstarch to help the marinade stick.
Toss the chicken pieces into the marinade and massage the mixture into each piece so every bit is well coated. Cover and refrigerate at least 4 hours, preferably overnight for best flavor; 30 minutes works in a hurry but it wont be as deep.
If using wooden skewers soak them 30 minutes. Preheat your oven to 475 F (245 C) with a rack in the middle, or preheat a grill to high. Line a baking sheet and set a wire rack on it so air can circulate around the chicken.
Thread the chicken on skewers or lay pieces spaced apart on the wire rack. Dont overcrowd or they'll steam instead of getting those charred edges.
Roast or grill the chicken: in the oven cook about 15 to 18 minutes, then baste with 1 to 2 tbsp melted butter or ghee and flip or move pieces so all sides get color; continue another 6 to 8 minutes until edges are slightly charred and internal temp is 165 F (74 C). For extra char use the broiler for 2 to 3 minutes at the end, or on a grill cook 8 to 12 minutes per side depending on heat.
Remove from heat and let chicken rest 4 to 5 minutes. Give it one last brush with melted butter or ghee, squeeze a little lemon over top and taste for salt, adjust if needed.
Serve hot with sliced onions, lemon wedges and chutney or naan. Pro tips: if you use mustard oil heat it until it just smokes then cool before adding to the yogurt so the harsh raw flavor mellows; strain very thick Greek yogurt for an even creamier coating; and always check a thick piece with a thermometer so you dont overcook.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.