1. Boil and Prep Potatoes

Start by rinsing the baby potatoes thoroughly to remove any dirt. Place them in a large pot, cover with water, and bring to a gentle boil. You want them parboiled—meaning just tender enough to pierce with a fork, but still firm enough to hold their shape while skewering. Overboiling can cause them to fall apart in the tandoor.
Once boiled, drain the potatoes and let them cool slightly. Gently peel the skin off while still warm for a smooth finish. This step is essential to achieve that authentic Tandoori Aloo Tikka texture where the marinade clings beautifully to the potatoes.

2. Whip Up the Marinade

In a large mixing bowl, add thick yogurt, roasted gram flour (besan), mustard oil, lemon juice, and all the dry spices—red chili powder, turmeric, garam masala, cumin powder, and salt. Whisk everything into a smooth, lump-free paste.
The yogurt adds creaminess while the mustard oil brings out the earthy, smoky flavor that defines a classic tandoor aloo tikka. The roasted besan acts as a natural thickener and helps the marinade stick better to the potatoes and vegetables.

3. Marinate the Potatoes

Add the cooled, peeled baby potatoes into the marinade along with diced red onion, green bell pepper, and red bell pepper. Gently mix until each potato is generously coated. Be careful not to break the potatoes while tossing.
Cover the bowl with a lid or plastic wrap and refrigerate for at least 1 hour. The longer the potatoes soak in the marinade, the more flavorful your clay oven aloo tikka will turn out. For the best results, consider marinating overnight.

4. Preheat Your Clay Oven

While the potatoes are marinating, it’s time to prepare your Tandoor Morni T02 Indian Tandoor Oven. Fire it up using either natural gas or propane, and allow it to preheat for around 30–40 minutes.
This step ensures the clay walls of the oven are evenly heated, giving your Tandoori Aloo Tikka that signature smoky, charred edge that simply can’t be replicated in a regular oven or grill.

5. Skewer & Roast the Aloo Tikka

Once your tandoor is hot and ready, take stainless steel skewers and thread the marinated potatoes, onions, and bell peppers alternately. This not only makes the presentation vibrant but also allows even exposure to the heat.
Insert the skewers vertically into the tandoor, making sure they’re securely placed and spaced to allow airflow and heat circulation. The skewering process is where your aloo tikka recipe transforms from prep to art!

6. Cook Until Smoky & Golden

Roast the tandoor aloo tikka for about 12–15 minutes, checking midway to rotate the skewers for uniform cooking. As they cook, you’ll notice the edges crisping up and developing a delightful char, while the insides remain soft and juicy.
The bell peppers and onions will also soften and slightly caramelize, absorbing all that tandoor-infused flavor.

7. Serve It Sizzlin’

Carefully remove the skewers using heat-resistant gloves or tongs. Place the hot, roasted Tandoori Aloo Tikka onto a serving platter. Sprinkle with chaat masala, a squeeze of fresh lemon juice, and garnish with chopped coriander leaves.
Serve it alongside green mint chutney, pickled onions, or fresh naan. Whether it’s an appetizer at a gathering or part of a North Indian feast, this aloo tikka recipe cooked in a clay oven is sure to steal the spotlight!