Restaurant-Style Grilled Chicken Tikka Recipe – Almond & Cream Marinade

Last Updated on 2 months by Neha Deshmukh

Restaurant-Style Grilled Chicken Tikka Recipe – Almond & Cream Marinade

Hey everyone! If you’ve ever craved that incredibly tender, smoky, and flavorful Chicken Tikka you get at your favorite Indian restaurant, you’re in the right place. I remember the first time I tried to recreate it at home – it took a few tries, but trust me, this recipe gets so close, it’s almost scary! It’s all about the marinade, and this one, with its almond and cream base, is seriously special.

Why You’ll Love This Recipe

This isn’t just another Chicken Tikka recipe. The almond meal adds a beautiful texture and subtle nutty flavor that you won’t find everywhere. The combination of fresh cream and yogurt creates a marinade that’s unbelievably tenderizing. Plus, it’s surprisingly easy to make, even if you’re new to Indian cooking. Get ready for seriously delicious results!

Ingredients

Here’s what you’ll need to make this amazing Chicken Tikka:

• 250 grams boneless chicken, cut into 1-inch pieces
• 2 tablespoons fresh cream
• 2 tablespoons Greek yogurt
• 1 to 1 ½ tablespoons lemon juice
• ½ teaspoon ground black pepper
• 2 tablespoons coriander leaves, chopped
• 1 teaspoon ginger-garlic paste
• ½ teaspoon salt (or to taste)
• 1 teaspoon oil
• 2 tablespoons almond meal
• 2 tablespoons cheese (optional – paneer works beautifully!)

Ingredient Notes

Let’s talk ingredients for a sec, because a few things really make a difference here:

• Almond Meal: Don’t skip this! It’s the secret to that restaurant-style texture. You can find it easily in most supermarkets, or make your own by grinding blanched almonds.
• Greek Yogurt: I prefer Greek yogurt because it’s thicker and tangier than regular yogurt, which helps tenderize the chicken beautifully. Full-fat is best for flavor and texture.
• Fresh Cream: A little bit of fresh cream adds richness and helps create a super smooth marinade. You can use cooking cream if you prefer.
• Regional Variations: Marinades vary so much across India! Some use mustard oil, others add a touch of red chili powder for heat, and some even include a little bit of papaya paste for extra tenderizing. Feel free to experiment once you’re comfortable with the base recipe.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, pat your chicken pieces really dry with paper towels. This helps the marinade stick.
2. In a bowl, combine the almond meal, fresh cream, Greek yogurt, cheese (if using), lemon juice, oil, salt, pepper, ginger-garlic paste, and chopped coriander leaves. Mix it all up until you have a nice, thick marinade.
3. Now, coat the chicken pieces evenly with the marinade. Make sure every piece is well covered!
4. Pop the marinated chicken into an airtight container and refrigerate for at least 4 hours, but overnight is even better. The longer it marinates, the more flavorful and tender it will be.
5. When you’re ready to cook, preheat your oven to 470°F (240°C). Thread the marinated chicken onto skewers.
6. Grill the skewers for about 15 minutes, flipping halfway through. You want them to be slightly charred and cooked through.
7. Brush with a little melted butter right before serving. And don’t forget the mint chutney!

Expert Tips

Here are a few things I’ve learned over the years:

• Don’t be afraid to taste the marinade and adjust the seasoning!
• If you’re using wooden skewers, soak them in water for at least 30 minutes before threading the chicken on to prevent them from burning.
• For extra tender chicken, add a tablespoon of lemon juice to the marinade.

Variations

Want to switch things up? Here are a few ideas:

• Spice Level: My family loves a little heat, so I often add ½ teaspoon of Kashmiri chili powder to the marinade. You can also add a pinch of cayenne pepper.
• Oven vs. Grill: No grill? No problem! You can bake the skewers in the preheated oven for about 20-25 minutes, flipping halfway through.
• Smoked Flavor: If you want a smokier flavor without a grill, try using a smoker box in your oven or adding a few drops of liquid smoke to the marinade. My friend swears by this trick!

Serving Suggestions

Chicken Tikka is amazing on its own, but it’s even better with some sides! Here are a few of my favorites:

• Mint Chutney (a must!)
• Naan bread
• Rice pilau
• A simple salad

Storage Instructions

If you have any leftovers (which is unlikely!), store them in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.

FAQs

Let’s answer some common questions:

• Is this marinade suitable for other meats? Absolutely! It works beautifully with lamb and paneer (Indian cheese) too.
• Can I use store-bought ginger-garlic paste? Yes, you can, but fresh is always best for flavor.
• How can I achieve a smokier flavor if I don’t have a grill? Try using a smoker box in your oven or adding a few drops of liquid smoke to the marinade.
• What is the best type of cheese to use, if any? Paneer is traditional, but you can also use mozzarella or cheddar.
• How long can the marinated chicken be stored in the refrigerator? Up to 24 hours is ideal. The lemon juice in the marinade will start to break down the chicken if it’s left for too long.

Enjoy! I really hope you love this recipe as much as I do. Let me know in the comments how it turns out for you!