Step 1: The Marination 

Into a large mixing bowl, add:

½ cup thick yogurt (curd)

If your yogurt is runny, strain out the extra whey first. Thick yogurt clings better and gives a better crust during roasting.

2 tablespoons ginger-garlic paste

This brings in that irresistible combination of sharpness, warmth, and robust aroma.

2 teaspoons cumin powder

1 teaspoon black pepper powder

A tiny pinch of turmeric

Only for subtle layering of earthy flavor — too much turmeric will dull the red color of the tikka.

1 teaspoon garam masala powder

3 teaspoons Kashmiri red chili powder

This chili variety gives a deep red color but mild heat, making your tikka visually appealing without overpowering the palate.

Salt to taste

Juice of half a lemon

This helps tenderize the meat and adds a hint of fresh acidity.

2 tablespoons mustard oil

This is a traditional North Indian touch. Mustard oil adds depth and smoky sharpness.

2 tablespoons kasuri methi (dried fenugreek leaves)

But here’s the trick — lightly roast them first and then crush them between your palms before adding to the mixture. This releases an almost maple-like aroma and a slightly sweet-bitter punch

Now mix everything thoroughly — massage the marinade deep into the chicken. The more lovingly this is done, the more the spices seep in.

Cover the bowl and refrigerate for at least 1 hour.

If you have time, let it sit for 3–4 hours. Longer marination gives deeper flavor infusion and tenderness

Step 2: Cooking Chicken 

Now we cook the marinated chicken.

Heat a pan on high. No need to add oil — there’s already mustard oil in the marinade. Spread the chicken pieces in the pan and let them cook on high heat. You want them to char slightly and develop a golden-brown seared surface. That caramelization is essential — it intensifies the flavor.

Flip the pieces after one side browns. We’re cooking them to 50–60% doneness only. They’ll finish cooking later in the masala gravy.

Once the chicken has gotten its golden roasted color and its moisture has mostly evaporated, turn off the heat.

 Optional but Highly Recommended: The Charcoal Smoke Infusion

Make space in the center of the pan.

Place a small metal cup or piece of foil inside.

Drop in a piece of hot charcoal, pour a few drops of ghee or oil over it — and quickly cover with a lid.

Let the smoke infuse the chicken for 10 minutes. That smoke is magic.

Suddenly your kitchen smells like a real tandoor.

This gravy is deep, rich, layered, and aromatic.

Heat ¼ cup of mustard oil (or another oil if you prefer milder flavor).

Once hot, add:

2 pieces of cinnamon

5–6 green cardamom pods

5–6 whole cloves

Let them crackle and release their essential oils into the hot fat. This step sets the foundation of your gravy’s aroma.

Add 4 finely chopped medium-sized onions.

Fry them until they become soft and begin turning golden brown. This slow browning converts the onions’ natural sugars to sweetness, which balances the acidity of tomatoes later.

Once they reach that perfect stage — add:

2 tablespoons finely chopped garlic

2 tablespoons finely chopped ginger

Cook until the raw smell fades and the mixture becomes fragrant and slightly sticky.

Add 2 cups of tomato puree

(about 6 medium-sized tomatoes).

Then add:

1 teaspoon cumin powder

1 tablespoon coriander powder

¼ teaspoon turmeric

2 teaspoons Kashmiri red chili powder

Salt to taste

Mix well and cook on medium heat.

This stage is important — the mixture needs to cook for a good amount of time. You want:

the raw smell of tomatoes gone, the spices to mature, the oil to separate and rise to the top.

That’s your signal that your masala base is properly cooked.

Add about 1.5 cups of water (or more if you want a thinner gravy).

Stir well and bring to a gentle boil.

Now add the semi-cooked tandoori chicken tikka pieces into the simmering gravy.

Also add:

½ cup fresh cream (or whisked milk cream from home)

1 tablespoon crushed kasuri methi

Stir gently, letting the cream blend into the gravy and coat the chicken pieces luxuriously. Cover with a lid and let everything simmer slowly on low heat.

This is where the fusion happens — smokey tikka meets silky masala.

The chicken finishes cooking, absorbing all the goodness from the gravy.

Once done, uncover and add:

1 teaspoon garam masala freshly chopped coriander leaves

Give a final loving stir.

 The Gravy is Ready!

The aroma is irresistible — a combination of smoky tandoor essence, creamy tomato-spiced gravy, floral sweetness of cardamom, and that subtle bitterness from kasuri methi that completes the flavor.

This is not just food — it’s an experience.

Serve with:

garlic butter naan, soft phulka roti, layered parathas, jeera rice, steamed basmati or even bread if you like fusion.

Pro Tips & Tricks for Success

✔ Tip 1: Always Use Thick Yogurt

Thin yogurt releases water during cooking and prevents browning.

✔ Tip 2: Don’t skip mustard oil in marination

Even if you cook in another oil later, mustard oil in the marinade gives authentic tikka fragrance.

✔ Tip 3: Rest Your Meat

Even 1 hour makes a difference. Overnight is best.

✔ Tip 4: Use High Heat while roasting the chicken

Soft flame steams it — high flame roasts it.

✔ Tip 5: The Charcoal Smoke is a Game-Changer

One 10-minute smoke session = restaurant-level depth.

✔ Tip 6: Bhunāo (Roasting the Masala)

This cannot be rushed. Oil must separate.

✔ Tip 7: Cream at the right time

Add cream after tomatoes are fully cooked — otherwise cream can split.

✔ Tip 8: Balance salt carefully

Salt is added twice — in marinade and in gravy. So taste before final seasoning.

✔ Tip 9: Don’t overcook the chicken

Boneless chicken cooks fast — if overdone, it turns rubbery.

✔ Tip 10: Taste as You Go

Adjust heat, salt, kasuri methi, cream — according to your own preference.

Final Serving Note

This dish is bold, rich, aromatic, and comforting. Every bite is filled with layers:

a smoky hint from the charcoal,

velvety warmth from cream and kasuri methi,

soft spiced chicken that’s juicy inside,

and a tomato-onion masala base that is deeply satisfying.

People will come back for seconds — guaranteed.

Whenever you cook this, enjoy the process:

the sizzling, the aroma, the stirring, the tasting — it’s almost therapeutic.