Tandoori Aloo Tikka is a delicious Indian appetizer were baby potatoes, bell peppers, and onion are marinated in a combination of yogurt and spices, threaded onto skewers, and cooked.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 20 minutes
  • Total time: 60 minutes
  • Yield: 4
  • Category: Appetizer
  • Cuisine: Indian

Ingredients

Tikka Masala 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 pound baby potatoes (around 15-16)
  • 1 medium bell peppers (red, and yellow) (cut into 1-inch cubes)
  • 1 medium red onion (cut into 1-inch cubes)

Garnish

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

Method

Parboil Potatoes

  1. The first step is to parboil the baby potatoes. You can parboil the baby potatoes in an Instant pot on High Pressure for 2 minutes followed by Natural Pressure Release or pressure cook for 1 whistle on stovetop pressure cooker. Then drain the potatoes very well and pat dry with a kitchen towel and peel the skin.

Preparing the Marinade

  1. In a large bowl add hung curd, besan, ginger-garlic paste, turmeric powder, red chili powder, cumin powder, garam masala, chaat masala, kasoori methi, lemon juice, salt, oil, and mix everything together. Add the parboiled baby potatoes, bell peppers, and onion to the marinade. Toss well to coat everything evenly. Cover the bowl and refrigerate for at least 30 minutes, or up to a few hours for more intense flavor.
  2. Meanwhile, soak wooden skewers in cold water for at least 10 minutes which prevents them from burning while in the air fryer, oven, or grilling. Take a skewer, gently thread potatoes, bell peppers, and onion on a skewer, alternating with each other. Similarly, prepare the remaining screwers.

Air Fryer Method

  1. Preheat the air fryer to 360 ° F (180°C). Arrange all the prepared skewers inside the basket ½-inch apart in a single layer. Brush or spray some oil on the top, this ensures the potato and veggies don't dry out.
  2. Cook for 15 minutes at 360 ° F (180°C). After 10 minutes, turn the skewers, lightly spray or brush with oil and cook for another 5 minutes.

Oven Method

  1. Preheat the oven to 400°F (204°C) and line a baking sheet with parchment paper. Arrange all the prepared skewers ½-inch apart in a single layer. Brush or spray some oil on the top, this ensures the potatoes don't dry out. Bake for 16-18 minutes and then broil the skewers on high for 3 to 4 minutes to get slightly charred edges.

Grill Method

  1. Preheat the grill. Line the outdoor grill with aluminum foil to prevent the potato from sticking. Arrange all the prepared skewers ½-inch apart in a single layer. Brush or spray some oil on the top, this ensures the veggies don't dry out. Cook for 16-18 minutes, by turning halfway through.

Stovetop Method

  1. You can make this aloo tikka on the stove-top even if you don't have an air fryer, oven, or grill. A stovetop grill pan or even a tawa or pan will work. Heat the pan or tawa over medium-high heat, brush or spray some oil on the pan first. Then arrange all the prepared skewers in a single layer. Again lightly brush or spray some oil on the top. Cook from both sides until it turns golden brown in color.

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.