Aloo Tikka | Tandoori Aloo – baked and stovetop methods with step-by-step photos and video.
Aloo Tikka, also known as Tandoori Aloo, is a popular Indian appetizer of boiled potatoes marinated in spiced yogurt or sour cream and cooked until the exterior is crisp and the inside is soft. With smoky tandoori flavors and a satisfying texture, these potatoes make a great starter, snack, or side for any meal.
This recipe includes both oven-baked and stovetop pan-roasted options, so you can make it with or without an oven. The method shown here is inspired by restaurant-style tandoori flavors but adapted for home cooking, delivering an easy and delicious result.
What is Aloo Tikka?
Aloo Tikka is a tandoori-style snack where boiled potatoes are marinated with spices and yogurt (or sour cream) and then cooked until golden and slightly charred.
Is Aloo Tikka the same as Tandoori Aloo?
Yes — both names describe spiced, marinated potatoes cooked with tandoori-style seasonings.
Can I make Aloo Tikka without an oven?
Absolutely. The stovetop pan-roasted version develops a lovely crust and tastes just as good as the baked version.
How long to marinate?
Marinate at least 1 hour for good flavor; overnight marination enhances the taste further.
Can I use Greek yogurt instead of hung curd?
Yes. Greek yogurt or sour cream are excellent substitutes for hung curd.
Why do my potatoes break while cooking?
Boil potatoes until just tender, not mushy, and chill them before marinating for firmer cubes that hold their shape while cooking.
Serving suggestions
Serve with mint chutney, plain yogurt dip, lemon wedges, or alongside pulao, naan, or a fresh salad.
Air-fryer option
You can air-fry at 375°F (190°C) for 12–15 minutes, flipping halfway, for a quick and healthy version.
More potato recipes
- Microwave chips
- Potato wedges
- Aloo palak
- Potato tamarind curry (thokku)
- Potato podi curry
- Aloo gobi
- Potato poriyal
- Aloo matar
Ingredients
- Boiled potato – 1 1/2 cups, peeled and diced
- Hung curd or sour cream – 3 tbsp (sour cream used here)
- Turmeric powder – 1/8 tsp
- Tandoori masala – 1 tsp
- Chat masala – 1/4 tsp
- Lemon juice – 1/2 tsp
- Ginger-garlic paste – 1/4 tsp
- Oil – 1 tbsp
- Salt to taste
Method
- Place the cooled, diced potatoes in a wide mixing bowl.
- Add hung curd or sour cream, chat masala, turmeric, tandoori masala, ginger-garlic paste (or powdered alternatives), salt, oil, and lemon juice. Mix gently but thoroughly to coat every piece.
- Cover and refrigerate. Let the potatoes marinate for at least 1 hour; overnight is better for deeper flavor.
For the baked version
- Preheat the oven to 400°F (200°C).
- Line a baking tray with aluminum foil or parchment paper and lightly grease with oil.
- Arrange the marinated potatoes on the tray in a single layer, not touching each other. Brush a little oil over the top.
- Bake for 10 minutes, remove and toss gently to turn the pieces for even browning.
- Return to the oven and continue baking until the potatoes are crisp and slightly charred at the edges — total baking time will vary with size, around 20–30 minutes. Check and turn occasionally.
For the stovetop version
- Heat a little oil in a nonstick or cast-iron pan until hot.
- Add the marinated potatoes in a single layer, leaving space between them.
- Cook until one side is crisp and golden, then carefully flip to brown all sides. Cook on medium heat to ensure the centers remain soft while the outside crisps.
- Remove and serve hot.
Notes and tips
- Amchur (mango) powder can replace lemon juice if preferred.
- Use potatoes that are boiled just until tender; avoid overcooking to prevent them from falling apart.
- To make hung curd at home, tie 1/4 cup of thick curd in a muslin cloth and let the whey drain until thick.
- Add diced capsicum or onion to the marinade for extra flavor and texture.
- If using wooden skewers, soak them in water for at least 20 minutes to prevent burning.
- You can also thread potatoes on skewers and roast them directly over a gas flame, turning to char all sides.
- If you have small baby potatoes, halve them instead of dicing larger potatoes for a neater presentation.
- Baking and cooking times vary with potato size, so check frequently toward the end.
- If you don’t have tandoori masala, substitute garam masala, chili powder, or a mixed spice blend you like.
- Mixing the spice powder directly with curd or sour cream before tossing the potatoes is optional; combining everything in one bowl saves dishes and still gives good coating.
Video
