Chicken Tikka Kebab (Print-Friendly Version)
Spiced chicken cubes marinated and grilled, delivering authentic Indian flavors with a tandoori twist.
# Ingredients You’ll Need:
→ Main
01 -
14 oz (400 g) Chicken Breast, cut into 1-inch cubes
→ Tandoori Marinade
02 -
Thumb-sized piece of Ginger (about 1.23 oz / 35 g), grated
03 -
3 Cloves Garlic, mashed into a paste
04 -
½ teaspoon Salt
05 -
¼ teaspoon Ground Cumin
06 -
1 tablespoon Kashmiri Chili Powder
07 -
1 teaspoon Garam Masala
08 -
½ teaspoon Turmeric
09 -
⅓ to ½ packed cup Fresh Coriander (about 0.53 oz / 15 g), finely chopped
10 -
1 tablespoon Lemon Juice
11 -
2 tablespoons Cooking Oil
12 -
¼ cup Yoghurt (about 1.76 oz / 50 g)
→ Garnish
13 -
Freshly chopped Coriander
# How to Make It:
01 -
Cut chicken breasts into 1-inch (2-3 cm) cubes and set aside.
02 -
Peel and grate ginger. Peel and mash garlic with a pinch of salt to form a paste. Finely chop coriander.
03 -
In a mixing bowl, stir together grated ginger, garlic paste, salt, ground cumin, Kashmiri chili powder, garam masala, turmeric, chopped coriander, lemon juice, cooking oil, and yoghurt until well blended.
04 -
Add chicken pieces to the marinade and mix thoroughly to coat. Cover and refrigerate for a minimum of 4 hours, preferably up to 24 hours for optimum flavor.
05 -
If using bamboo skewers, soak them in water for at least 30 minutes to prevent burning. Thread marinated chicken onto skewers evenly.
06 -
Preheat grill to highest setting. Place kebabs under the grill and cook for 15-18 minutes, turning halfway through. Confirm internal temperature reaches 165°F (73°C) before serving.
07 -
To achieve authentic charring, briefly apply a blow torch to cooked kebabs if using an electric grill or oven.
08 -
Air Fryer: Preheat to 400°F (200°C). Lightly oil air fryer basket. Cook kebabs in a single layer for 12-16 minutes, turning halfway, ensuring internal temperature reaches 165°F (73°C).
Oven: Preheat to 450°F (220°C) or 400°F (fan-assisted). Arrange kebabs on a wire rack over a baking tray and cook for 15-20 minutes, verifying internal temperature of 165°F (73°C).
BBQ: Heat grill with direct and indirect zones. Oil grill grates. Sear kebabs on direct heat 1-2 minutes per side until browned, then move to indirect heat, cover, and cook until reaching 165°F (73°C), approximately 8-15 minutes.
09 -
Sprinkle freshly chopped coriander over cooked kebabs and serve hot.
# Extra Tips:
01 -
Ensure chicken reaches an internal temperature of 165°F (73°C) to guarantee safe consumption.