Introduction:
Chicken Aatishi (often spelled Chicken Atishi or Atishi Murgh) is the kind of dish people remember: bold spices, a deep smoky aroma, and that “hot-and-creamy” balance that feels both comforting and exciting. Think tandoori-style flavor—minus the need for an actual tandoor—because you can recreate the same vibe with a high-heat oven, grill pan, air fryer, or a heavy skillet. Then, if you want the signature restaurant-style smoke, you finish it with a simple charcoal “smoke infusion” (optional but incredible).
This recipe is designed to be flexible. You can serve it dry (as a starter/tikka-style chicken) or turn it into a creamy semi-gravy that clings to every bite—perfect with naan, paratha, or steamed rice. The marinade does the heavy lifting: yogurt tenderizes the chicken, spices build the flavor, and a little fat helps everything char and caramelize.
If you love spicy, smoky, restaurant-style chicken that still feels doable on a busy day, Chicken Aatishi is about to become your new go-to.
Ingredients:
For the chicken
- 1.5 lb (700g) chicken thighs or breast (boneless or bone-in; thighs stay juicier)
- 1 tbsp oil (for cooking; plus more if grilling)
For the Aatishi marinade
- 1/2 cup (120g) plain yogurt (full-fat preferred)
- 1 tbsp ginger-garlic paste
- 1 tbsp lemon juice
- 1 1/2 tsp Kashmiri chili powder (color + mild heat) or 1 tsp paprika + 1/2 tsp chili powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1/2 tsp garam masala
- 1/2 tsp black pepper
- 1/4 tsp turmeric
- 1 1/4 tsp salt (adjust to taste)
- 1 tbsp oil (helps sear/char)
- Optional “Atishi kick”: 1 tbsp chili garlic sauce or Schezwan sauce
- Optional: 1 tsp dried fenugreek leaves (kasuri methi), crushed
Optional creamy “semi-gravy” finish (highly recommended)
- 1 tbsp butter
- 1/2 small onion, finely grated or blended (optional, but adds body)
- 1 tsp ginger-garlic paste
- 1/3 cup (80ml) heavy cream (or cooking cream)
- 2–4 tbsp water (as needed to loosen sauce)
- 1–2 tbsp extra yogurt (optional, for tang)
- 1/2 tsp kasuri methi (crushed) + extra black pepper to finish
Optional charcoal smoke finish (Dhungar-style)
- 1 small piece natural lump charcoal
- 1 tsp ghee or oil
- A small metal bowl (katori) and a tight lid/foil to trap smoke
Instructions:
1) Marinate the chicken
- Pat the chicken dry. If using large pieces, make 2–3 shallow slits so flavor penetrates.
- In a bowl, mix yogurt, ginger-garlic paste, lemon juice, spices, salt, oil, and chili sauce (if using).
- Add chicken and coat well. Cover and marinate at least 30 minutes (best: 2–8 hours).
