Chicken Tikka Kebabs
Chicken Tikka Kebab has a special place in my heart (and stomach!). This beautifully spiced dish is not just a meal; it’s an experience that transports you to the vibrant streets of India, where tantalizing aromas and flavors abound. Whether you’re grilling in your backyard or hosting a cozy dinner, these kebabs are a hit with family and friends. Marinating the chicken gives it that signature flavor, ensuring each bite is juicy, tender, and bursting with warmth. Trust me, once you try this recipe, it will likely become a staple for any occasion, from casual weeknight dinners to festive gatherings.
Why you’ll love this dish
This Chicken Tikka Kebab recipe is truly a gem for so many reasons. First off, it packs a punch of flavor, thanks to a delightful blend of spices that create that classic Indian taste. Not only is it quick to prepare, but it also lets you control the ingredients, making it a healthier option than takeout. And let’s not forget, it’s incredibly versatile! Perfect for weeknight dinners, weekend BBQs, or a laid-back get-together, these kebabs are sure to impress.
"I made this over the weekend, and my family couldn’t stop raving about it! The marinade is divine, and the chicken was so tender. I’ll be making this regularly!"
Preparing Chicken Tikka Kebab Recipe
Making Chicken Tikka Kebabs is simpler than you think! Start by marinating the chicken cubes in a flavorful mix of spices, yogurt, and fresh coriander. Ideally, you’ll want to allow the chicken to soak in these spices for at least four hours—up to 24 for the best results. Once marinated, you can choose your cooking method: grill, oven-bake, air fry, or BBQ. Each method offers a unique taste, but they all end with that lovely char you crave!
What you’ll need
- 400g (14 oz) Chicken Breast – Cut into 2-3 cm cubes
- 35g Ginger – A thumb-sized piece, peeled and grated
- 3 Cloves Garlic – Mashed into a paste with a pinch of salt
- ½ teaspoon Salt
- ¼ teaspoon Ground Cumin
- 1 tablespoon Kashmiri Chili Powder
- 1 teaspoon Garam Masala
- ½ teaspoon Turmeric
- 15g Fresh Coriander – Finely chopped
- 1 tablespoon Lemon Juice
- 2 tablespoons Cooking Oil
- 50g (¼ Cup) Yoghurt
- Freshly chopped coriander for Garnish
Feel free to substitute ingredients where necessary. For example, you can swap out the chicken breast for thighs for added juiciness!
Directions to follow
- Begin by cutting the chicken breast into 2-3 cm (~1") cubes.
- Finely chop the fresh coriander.
- Peel the garlic and mash it into a paste. A little salt assists in this task.
- Grate the ginger and combine it with all the other marinade ingredients.
- Mix until well combined, then add the chicken cubes. Ensure that each piece is well-coated in the marinade.
- Cover the bowl and let it marinate for at least 4 hours—24 is best!
- For skewers: If using bamboo skewers, soak them in water for about 30 minutes beforehand.
- Preheat your grill to the highest setting.
- Thread the marinated chicken onto the skewers.
- Grill the kebabs for 15-18 minutes, flipping halfway through, until they reach an internal temperature of 73°C (165°F).
- Alternative methods:
- Air Fryer: Cook at 200°C (400°F) for 12-16 minutes, flipping halfway.
- Oven: Preheat to 220°C (450°F or 200°C for fan-assisted) and bake for 15-20 minutes.
- BBQ: Sear on direct heat for 1-2 minutes per side, then move to indirect heat until done.
Best ways to enjoy it
Once your Chicken Tikka Kebabs are grilled to perfection, it’s time to serve! Present them on a platter, garnished with fresh coriander for a pop of color. Pair with fluffy naan bread or steamed basmati rice, along with a side of refreshing cucumber raita to balance the spices. For a complete meal, consider serving with a fresh salad or roasted vegetables. Your guests will love the mix of flavors and textures!
Storage and reheating tips
If you have leftovers (though that’s rare!), allow the kebabs to cool before transferring them to an airtight container. They can be stored in the fridge for up to three days. When reheating, aim to reheat gently in a skillet or microwave, ensuring they reach an internal temperature of 73°C (165°F) before serving again. You can also freeze the uncooked marinated chicken for future meals—just make sure to properly defrost it in the fridge before cooking.
Helpful cooking tips
To get the most out of your Chicken Tikka Kebabs, remember these tips:
- Marinate longer: Ideally, marinate overnight for maximum flavor.
- Experiment with spices: Don’t hesitate to adjust spices to suit your taste or try adding a pinch of smoked paprika for a deeper flavor.
- Grill technique: If you’re using an electric grill, the heat may not be as intense—consider giving them a quick blast with a blow torch for that beautiful charring!
Creative twists
Looking to switch things up? Consider these variations:
- Veggie option: Substitute chicken with paneer or a mix of vegetables like bell peppers, zucchini, and mushrooms.
- Spicy kick: Add more Kashmiri chili powder or include some minced green chilies in the marinade for heat.
- Flavor swaps: Try using different fresh herbs like mint or replacing yogurt with coconut milk for a dairy-free version.
Your questions answered
- How long does it take to prep? With marination included, you should allow at least 4 hours, but prep time is only about 15 minutes!
- Can I use chicken thighs instead of breasts? Absolutely! Chicken thighs provide more richness and tenderness.
- Is this dish gluten-free? Yes, all the ingredients listed are naturally gluten-free, making it perfect for gluten-sensitive diets.
This Chicken Tikka Kebab recipe is a delicious and satisfying way to enjoy Indian flavors right in your home. Trust me, you won’t be able to resist making it time and time again!
Chicken Tikka Kebab
Ingredients
Method
- Begin by cutting the chicken breast into 2-3 cm cubes.
- Finely chop the fresh coriander.
- Peel the garlic and mash it into a paste. A little salt assists in this task.
- Grate the ginger and combine it with all the other marinade ingredients.
- Mix until well combined, then add the chicken cubes. Ensure that each piece is well-coated in the marinade.
- Cover the bowl and let it marinate for at least 4 hours—24 is best!
- For bamboo skewers: soak them in water for about 30 minutes beforehand.
- Preheat your grill to the highest setting.
- Thread the marinated chicken onto the skewers.
- Grill the kebabs for 15-18 minutes, flipping halfway through, until they reach an internal temperature of 73°C (165°F).
- Alternative methods: Air Fryer at 200°C (400°F) for 12-16 minutes, flipping halfway; Oven at 220°C (450°F) or 200°C for fan-assisted for 15-20 minutes; BBQ: Sear on direct heat for 1-2 minutes per side, then move to indirect heat until done.
