Restaurant Style Chicken Tikka Recipe

Have you ever craved the delicious flavors of restaurant style chicken tikka but felt intimidated by the thought of making it at home? Well, fear not! I have a fantastic recipe that will have you whipping up this classic Indian dish in no time. Whether you’re in the mood for a cozy night in or want to impress your friends at your next dinner party, this recipe is sure to be a hit. So grab your apron and get ready to create a mouth-watering meal that will transport your taste buds straight to India.

Contents show

Prep Time: 20 minutes	Cook Time: 20 minutes
Total Time: 40 minutes	Servings: 12

Ingredients Needed for Making Restaurant Style Chicken Tikka Recipe

Chicken Tikka

12 boneless skinless chicken thighs
tandoori marinade recipe below
1/2 lemon – juiced

Tandoori Marinade

1 Tbsp cumin powder
1 Tbsp coriander powder
2 tsp madras curry powder
1 tsp turmeric powder
1 tsp mint sauce (not mint jelly)
2 tsp Kashmiri chili powder
1 Tbsp coriander stems/leaves chopped
2 tsp salt
1 Tbsp kasoori methi– dried fenugreek leaves
1 Tbsp Patak’s tandoori marinade (optional)
1 Tbsp garlic ginger paste
3 Tbsp vegetable oil
1/4 cup water – you may need a little more. You are after a runny paste.

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Instructions for Making Perfect Restaurant Style Chicken Tikka Recipe

Combine all the ingredients for the tandoori marinade in a stain-proof bowl.
Cut each thigh into 4 pieces. Cut each breast, if using, into 8 pieces. Combine tandoori marinade with chicken. Refrigerate for at least 1 hour and up to 12 hours.
Soak skewers in water for 30 minutes.
Add the lemon juice to the chicken. Mix to combine. Let stand no more than one hour.
Light your grill. Build a two-zone fire if using charcoal. Turn one burner to high and another too low if using gas.
Remove the chicken from the marinade. Use gloves if you have them. Tandoori marinade stains something fierce.
Skewer the chicken.
Grill over indirect heat until almost done – around 10-15 minutes. You want an internal temperature of about 150F for breasts or 160F for thighs at this point. You will be cooking them a bit more over direct heat. Your final target is 165F for breasts and 175F for thighs.
Move chicken skewers over direct (high) heat and grill for an additional 2-4 minutes, turning every minute. You want a bit of char but you don’t want it to burn or dry out.

Restaurant Style Chicken Tikka Recipe’s Notes

If you prefer chicken breasts substitute 6 chicken breasts for the thighs. White meat is more delicate so be extra vigilant when grilling. It dries out very easily.
You can add a bit of food coloring if you really want the restaurant to look (like in these pictures). Just a pinch though. Don’t go crazy. Orange is actually better than red for this. Or maybe a mix of orange and red.