Tandoori Chicken Tikka


1 cup Boneless Chicken Breast, 1/2 tsp, Lemon Juice, ½ tsp Tandoori color, 1 tsp of, Tomato Puree, 2 cloves of Garlic chopped, 1/2 piece Ginger chopped, 2 tsp Coriander, ½ tsp Garam Masala Powder, ¼ Nutmeg chopped, ½ tsp Turmeric Powder, ½ tsp Red Chilli Powder, Oil, Salt to taste.


Cut the chicken into 1-inch cubes. Sprinkle with salt from the specified amount, and the lemon juice. Mix thoroughly. Cover and keep aside for 30 minutes.

Put the rest of the ingredients into an electric food processor or liquidizer and blend until smooth.

Put this marinade into a sieve and hold the sieve over the chicken pieces.

Coat the chicken thoroughly with the sieved marinade. Cover the container and leave to marinate for 6 to 8 hoursovernight in the refrigerator.

Preheat tandoor to 230 degrees C. Line a roasting tin with aluminum foil. Thread the chicken onto skewers, leaving a ¼-inch gap between each piece. Place the skewers in the prepared roasting tin and brush with some of the remaining marinade.

Cook in the center of the tandoor for 6 to 8 minutes. Take the tin out of the tandoor, turn the skewers over and brush the pieces of chicken with the remaining marinade. Return the tin to the tandoor and cook for another 6 to 8 mins.  

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