Tandoori Broccoli Tikka is a fusion appetizer recipe prepared by marinating broccoli in a spiced yogurt-based marinade and grilled in an air fryer or oven.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 15 minutes
  • Total time: 40 minutes
  • Yield: 4
  • Category: Appetizer
  • Cuisine: Indian

Ingredients

For the Marinade

  • 1/2 cup hung curd ((or greek yogurt))
  • 1 tablespoon besan (gram flour or chickpea flour)
  • 1 tablespoon ginger garlic paste
  • 1/4 teaspoon turmeric powder
  • 1 teaspoon kashmiri red chilli powder
  • 1/2 teaspoon cumin powder
  • 1 teaspoon chaat masala powder
  • 1/2 teaspoon garam masala (or tandoori masala powder)
  • 1 teaspoon kasuri methi ((dried fenugreek leaves))
  • 1 teaspoon lemon juice (or amchur powder)
  • 1 tablespoon oil
  • salt (to taste)

Other Ingredients

  • 1 large head broccoli ((about 20-22 medium sized florets, around 300 grams))

Garnish

  • lemon wedges (to serve)
  • onion slices (to serve)
  • chaat masala (to sprinkle)
  • green chutney

Method

  1. Clean and cut the broccoli head into bite-sized florets, ensuring they are roughly the same size for even cooking. The next step is to blanch the broccoli. Bring a medium-sized pot of salted water to a boil over high heat. Drop the broccoli into the boiling water and let it cook for 1 minute (for firm broccoli). Then, transfer it into a bowl filled with ice water. Once cooled, drain the water and pat the broccoli dry with a kitchen or paper towel. Alternatively, you can steam the broccoli in Instant Pot.
  2. In a large bowl, combine hung curd, besan, ginger-garlic paste, turmeric powder, red chili powder, cumin powder, garam masala, chaat masala, kasuri methi, lemon juice, salt, and oil. Mix everything together until well combined. Next, add the blanched or steamed broccoli florets to the bowl and gently mix until each piece is evenly coated with the marinade. Cover the bowl and refrigerate for 15-20 minutes to allow the flavors to combine.
  3. Preheat the air fryer to 360°F (180°C). Place the marinated broccoli florets in the air fryer basket in a single layer, (cook in batches if necessary). Lightly brush or spray the tops with oil to keep the broccoli from drying out.
  4. Air fry at 360°F (180°C) for 8-10 minutes, or until the edges begin to brown and the broccoli turns crispy. Shake the basket halfway through the cooking time.
  5. Remove in a serving plate, squeeze some lime juice, sprinkle chaat masala, and serve it immediately with mint yogurt chutney.

Oven Method

  1. Preheat the oven to 425°F (218°C) and line a baking sheet with parchment paper. Arrange the marinated broccoli in an even, single layer on the baking sheet. Bake at 425°F (218°C) for 15-20 minutes, then broil on high for 2-3 minutes until the edges are charred and crispy. Turn the broccoli halfway through the cooking time for even browning.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.