1-Step 1: Prepare the Chicken Start by cutting your boneless chicken into uniform 1 to 1½ inch pieces. Keeping the pieces similar in size ensures they cook evenly, preventing some pieces from drying out while others remain undercooked. Pat the chicken dry with paper towels to remove excess moisture this helps the marinade adhere better and promotes nice browning during cooking.

2-Step 2: First Marinade (Spice Coating) In a large mixing bowl, combine the chicken pieces with the first round of seasonings: 1 teaspoon salt, ½ to 2 teaspoons Kashmiri red chili powder (adjust based on your spice preference), ¼ teaspoon turmeric powder, ¾ teaspoon roasted cumin powder, 2 teaspoons coriander powder, 1 to 1¼ teaspoons garam masala, 1 teaspoon chaat masala (or substitute ⅓ teaspoon amchur), ½ teaspoon crushed black pepper, and 1 tablespoon kasuri methi. Add 1 tablespoon lemon juice and mix everything thoroughly with your hands or a spoon. Let this mixture rest for 10 to 15 minutes. This initial step allows the salt and acids to begin penetrating the meat, creating a foundation of flavor that will only intensify with the yogurt marinade.

3-Step 3: Second Marinade (Yogurt Base) Add 1½ tablespoons ginger garlic paste, 1 tablespoon oil, and ½ cup Greek yogurt to the spiced chicken. Mix thoroughly to coat every piece evenly. The yogurt creates a creamy coating that protects the meat during high-heat cooking while the ginger and garlic add aromatic depth. This double marinade technique is what separates good chicken tikka from truly great results.

4-Step 4: Marination Time Cover the bowl with plastic wrap or transfer to an airtight container and refrigerate. For best results, marinate for at least 8 hours or up to 48 hours. The longer marination time allows the enzymes in the yogurt and the acids in the lemon juice to break down the proteins, resulting in incredibly tender meat. If you’re short on time, a minimum of 20 minutes will work, though the flavor penetration will be less intense. Chicken thighs are more forgiving with shorter marination times, while chicken breasts benefit from longer soaking to stay moist.

5-Step 5: Add Vegetables (Optional) About 30 minutes before cooking, add 200 grams diced bell peppers and 1 medium diced onion (with layers separated) to the marinade. Toss gently to coat the vegetables. This step infuses the veggies with flavor and ensures they caramelize beautifully during cooking.

6-Step 6: Prepare Skewers If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. Metal skewers conduct heat better and create those attractive grill marks use them if you have them. Thread the chicken pieces onto the skewers, alternating with bell peppers and onions if using. Leave a small gap between pieces to allow heat circulation.

7-Step 7: Cook in the Oven Preheat your oven to 240°C (460°F). Line a baking tray with aluminum foil for easy cleanup and place a wire rack on top if available. Arrange the skewers on the tray with some space between them for even air circulation. Bake for 9 minutes, then turn the skewers and bake for another 9 to 10 minutes until the chicken is cooked through. The internal temperature should reach 75°C (165°F), and the juices should run clear with no pink meat visible.

8-Step 8: Add the Char For that signature tandoori appearance and flavor, switch your oven to broil on high for 2 minutes. Position the tray near the top heating element. Watch carefully to prevent burning you want deep reddish-brown spots, not black. Alternatively, you can briefly char the skewers directly over a gas flame using metal skewers.

9-Step 9: Butter Finish Remove the skewers from the oven and brush with 1 to 2 tablespoons of melted butter. This adds a beautiful shine and enriches the final flavor. Serve immediately with your choice of sides and accompaniments.

10-Step 10: Optional Smoky Flavor For an authentic tandoor-like smoky essence, try this finishing technique: Heat a small piece of lump charcoal until red-hot. Place it in a small foil bowl with a teaspoon of ghee and set it in the middle of your cooking tray. Cover the tray tightly with foil or a lid for 3 to 5 minutes. The smoke will infuse into the chicken, mimicking traditional tandoor cooking.