Chicken Tikka Kebab

This chicken tikka kebab recipe captures the soul of curry house cooking right in your kitchen. The marinated chicken becomes tender and bursting with vibrant spices making it perfect for any meal or gathering. This recipe is straightforward but delivers impressive flavor and charred texture whether you grill, oven roast, or use an air fryer.

I remember making these for a family cookout and everyone kept asking for seconds. The smoky spices and juicy chicken always make this a crowd-pleaser in my house.

Gather Your Ingredients

• Chicken breast: 400 grams cut into cubes creates tender lean protein perfect for the marinade
• Ginger: about the size of your thumb fresh gives warmth and aromatic depth
• Garlic: three cloves mashed to a paste adds pungency and robustness
• Salt: half a teaspoon balances the flavors enhancing every spice
• Ground cumin: quarter teaspoon brings earthy notes essential in tandoori flavors
• Kashmiri chili powder: one tablespoon gives mild heat and beautiful red color choose this variety for authentic flavor
• Garam masala: one teaspoon blends fragrant warming spices typical in Indian cooking
• Turmeric: half teaspoon for subtle earthiness and vibrant yellow hue
• Fresh coriander: fifteen grams finely chopped brightens the marinade with herbal freshness
• Lemon juice: one tablespoon provides acidity that tenderizes and lifts the chicken flavor
• Cooking oil: two tablespoons helps in marination and prevents sticking
• Yoghurt: fifty grams adds creaminess and tenderizes for juicy results
• Freshly chopped coriander for garnish: adds a pop of color and fresh aroma on serving

How to Make It

Sauté the Aromatics:

Peel and grate the ginger then mash garlic cloves into a smooth paste using a pinch of salt to help this process. Finely chop the coriander and set aside.

Prepare the Marinade:

Combine grated ginger garlic paste salt ground cumin Kashmiri chili powder garam masala turmeric chopped coriander lemon juice cooking oil and yoghurt in a bowl. Mix thoroughly until all the ingredients are well incorporated creating a vibrant thick paste.

Marinate the Chicken:

Cut the chicken into 2 to 3 centimeter cubes. Add chicken cubes to the marinade and carefully mix ensuring every piece is well coated. Cover the bowl and refrigerate for at least 4 hours or preferably overnight to allow the flavors to penetrate deeply.

Soak Bamboo Skewers:

If using bamboo skewers soak them in water for 30 minutes to prevent burning during cooking.

Thread the Chicken:

Once marinated thread the chicken cubes evenly onto the skewers leaving a little space between each piece for even cooking.

Cook the Kebabs Under the Grill:

Preheat your grill to the highest setting. Place the kebabs under the grill and cook for 15 to 18 minutes turning halfway through for even browning. Make sure the internal temperature of chicken reaches 73 degrees Celsius or 165 degrees Fahrenheit.

Alternative Cooking Methods:

For air fryer lightly spray the basket with oil place kebabs in a single layer and cook at 200 degrees Celsius or 400 degrees Fahrenheit for 12 to 16 minutes turning in the middle of cooking. For oven preheat to 220 degrees Celsius or 450 degrees Fahrenheit (200 Celsius or 400 Fahrenheit for fan ovens). Place kebabs on a wire rack over a baking tray and roast for 15 to 20 minutes turning once. For BBQ heat the grill to create direct and indirect heat zones. Oil the rack sear skewers 1 to 2 minutes each side then move to indirect heat and cover cooking until done.

Check for Doneness:

The key is the chicken must reach 73 Celsius or 165 Fahrenheit internal temperature to be safe to eat and juicy. Use a meat thermometer if you can.

One summer evening my family gathered outside and these kebabs on the BBQ stole the show with their beautiful smoky char and tangy punch.

Flavor Boosters

Freshly chopped coriander for garnish adds a pop of color and fresh aroma. A sprinkle of fresh lemon juice just before serving brightens the dish wonderfully. Add a side of pickled onions or mango chutney for a traditional Indian flavor contrast.

Serving Suggestions

Serve alongside fragrant basmati rice and cooling cucumber raita to balance the spices. Fresh naan or flatbread is perfect for wrapping the chicken tikka pieces.

Creative Twists

The marinade works equally well with vegetables like paneer or bell peppers for a meat-free twist. Greek yoghurt can substitute regular yoghurt and brings creaminess with a bit more tang.

A quick pass with a blow torch after cooking can add beautiful charring that tastes like you cooked them in a tandoor oven. Rest the cooked kebabs for a few minutes before serving to allow juices to redistribute and keep the meat tender and juicy.

Recipe FAQs

→ What cut of chicken works best?

Chicken breast is preferred for its tenderness and ability to soak in the marinade evenly.

→ How long should the chicken marinate?

Marinate for at least 4 hours; longer marination up to 24 hours deepens the flavors.

→ Can these be cooked indoors?

Yes, use an oven or air fryer set to high temperatures to achieve similar results to grilling.

→ What is the purpose of the yoghurt in the marinade?

Yoghurt tenderizes the chicken and balances the heat of the spices for a smooth flavor.

→ How do you check if the chicken is fully cooked?

Ensure the internal temperature reaches 73°C (165°F) for safe consumption.

→ Can wooden skewers be used?

Yes, soak bamboo skewers in water for at least 30 minutes before use to prevent burning.