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–+ servings

Chicken Tikka Kebab

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A beautifully spiced dish that transports you to the vibrant streets of India, featuring marinated chicken with classic Indian flavors, perfect for grilling or baking.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 4 hours
Servings: 4 servings
Course: Appetizer, Dinner, Main Course
Cuisine: Asian, Indian
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

For the Marinade
  • 400 g Chicken Breast, cut into 2-3 cm cubes
  • 35 g Ginger, peeled and grated A thumb-sized piece
  • 3 Cloves Garlic, mashed into a paste with a pinch of salt
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Ground Cumin
  • 1 tablespoon Kashmiri Chili Powder
  • 1 teaspoon Garam Masala
  • 1/2 teaspoon Turmeric
  • 15 g Fresh Coriander, finely chopped
  • 1 tablespoon Lemon Juice
  • 2 tablespoons Cooking Oil
  • 50 g Yoghurt ¼ Cup
For Garnish
  • Freshly chopped coriander For garnish

Method
 

Preparation
  1. Begin by cutting the chicken breast into 2-3 cm cubes.
  2. Finely chop the fresh coriander.
  3. Peel the garlic and mash it into a paste. A little salt assists in this task.
  4. Grate the ginger and combine it with all the other marinade ingredients.
  5. Mix until well combined, then add the chicken cubes. Ensure that each piece is well-coated in the marinade.
  6. Cover the bowl and let it marinate for at least 4 hours—24 is best!
  7. For bamboo skewers: soak them in water for about 30 minutes beforehand.
Cooking
  1. Preheat your grill to the highest setting.
  2. Thread the marinated chicken onto the skewers.
  3. Grill the kebabs for 15-18 minutes, flipping halfway through, until they reach an internal temperature of 73°C (165°F).
  4. 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.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 6gProtein: 28gFat: 13gSaturated Fat: 3gSodium: 500mgFiber: 1gSugar: 1g

Notes

Serve with fluffy naan bread or steamed basmati rice, along with cucumber raita. Store leftovers in an airtight container in the fridge for up to three days. Reheat gently ensuring an internal temperature of 73°C (165°F). Freezing uncooked marinated chicken is an option.
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