Chicken Tikka Kebab Delight

A good chicken tikka kebab should be part of anyone’s repertoire wanting to cook curry house style Indian food at home. This recipe is super simple to make and bursts with authentic flavor. Marinating the chicken for several hours ensures the meat is tender and infused with spices, making every bite delicious and satisfying.

I first tried making these kebabs on a family weekend and was amazed how closely they tasted to restaurant versions. Since then, they have become a go-to dish when I want something flavorful yet easy.

Gather Your Ingredients

• 400g chicken breast cut into bite-sized cubes: ensures quick cooking and tenderness
• Thumb sized piece of fresh ginger: brings warmth and subtle zing, fresh is best for maximum aroma
• 3 cloves garlic mashed into paste: essential for the savory base and pungency
• Salt: just enough to aid the garlic paste and season marinade properly
• Ground cumin: adds earthiness and complexity, opt for fresh if possible
• Kashmiri chili powder: provides vibrant color and mild heat, you can substitute with paprika but flavor differs
• Garam masala: offers a fragrant blend of warming spices, choose a quality blend from an Indian store or make your own
• Turmeric: adds appeal and gentle bitterness, also a healthful antioxidant
• Fresh coriander chopped finely: enhances freshness and herbal notes
• Lemon juice: brightens the marinade with a hint of acidity
• Cooking oil: for moisture and to help coat spices evenly
• Yogurt: adds creaminess, tenderizes chicken and binds the marinade
• Freshly chopped coriander for garnish: adds color and bursts of herbal freshness

How to Make It

Sauté the Aromatics:

Peel the garlic and mash it into a fine paste along with a pinch of salt this breaks down the fibers and releases flavor

Grate the peeled ginger thoroughly:

to capture all the juice and spiciness

Prepare the Marinade:

In a bowl combine grated ginger garlic paste salt ground cumin Kashmiri chili powder garam masala turmeric chopped coriander lemon juice cooking oil and yogurt mix thoroughly to blend all spices and yogurt evenly

Prepare the Chicken:

Cut chicken breast into uniform 2 to 3 cm cubes for even cooking this size ensures tenderness without drying out

Combine Chicken and Marinade:

Add chicken pieces to the marinade mixture coating each piece well cover and refrigerate for at least 4 hours ideally overnight to let flavors develop fully

Prepare Skewers:

If using bamboo skewers soak them in water for 30 minutes before threading chicken this prevents them from burning during cooking

Thread the chicken pieces onto the skewers:

leaving slight gaps so heat circulates evenly

Cooking the Kebabs:

Preheat your grill or oven to a high temperature for best results

Grill:

Cook for 15 to 18 minutes turning halfway to char evenly ensure an internal temperature of 73 degrees Celsius or 165 Fahrenheit

Oven:

Place skewers on wire rack on baking tray cook at 220 degrees Celsius or 450 Fahrenheit for 15 to 20 minutes turning once

Air Fryer:

Spray basket with oil place kebabs in single layer cook at 200 degrees Celsius 400 Fahrenheit for 12 to 16 minutes flipping once

BBQ:

Sear kebabs on direct heat for 1 to 2 minutes per side then move to indirect heat close lid cook until internal temperature reaches 73 degrees Celsius 165 Fahrenheit

Finish and Serve:

Optionally and carefully give the kebabs a quick blast with a blow torch to add some smoky char if desired Garnish with freshly chopped coriander and serve with naan or rice and sides of your choice

My favorite ingredient is Kashmiri chili powder because of its beautiful red color and mild heat that does not overpower the other spices. A memorable family occasion was when my kids got to skewer the chicken pieces themselves—their enthusiasm made the cooking process so much fun and the result even more rewarding.

Flavor Boosters

Store leftover kebabs in an airtight container and refrigerate for up to 3 days. Reheat gently in the oven or air fryer to maintain juiciness and texture. These kebabs also freeze well if wrapped tightly, making a great quick meal option later.

Serving Suggestions

Serve with warm naan bread or basmati rice and a fresh cucumber raita to cool down the spices. Add a crisp side salad with tomatoes and onions for a complete meal. These kebabs also work well in wraps or salad bowls with chopped salad vegetables and a drizzle of yogurt sauce.

Creative Twists

Chicken tikka kebabs come from North Indian and Punjabi cuisine, traditionally cooked in tandoor ovens giving them a unique smoky char. These kebabs are commonly enjoyed as appetizers or with main curry dishes. Making them at home is a great way to connect with Indian culinary traditions in a practical way.

It’s simple but rewarding and perfect for entertaining or family dinners.

Common Questions About the Recipe

→ How long should the chicken marinate?

For best results, marinate the chicken for at least 4 hours, though up to 24 hours enhances flavor and tenderness.

→ What internal temperature ensures the chicken is cooked safely?

The chicken should reach an internal temperature of 73°C (165°F) to ensure it is fully cooked and safe to eat.

→ Can I cook the skewers without a grill?

Yes, the skewers can be cooked in an oven or air fryer, using high heat to achieve a similar char and juiciness.

→ What ingredients contribute to the marinade’s flavor?

The marinade combines ginger, garlic, Kashmiri chili powder, garam masala, turmeric, lemon juice, and yogurt for depth and spice.

→ How do I prevent the bamboo skewers from burning?

Soak bamboo skewers in water for at least 30 minutes before threading the chicken to prevent them from catching fire.

→ Is it necessary to use a blow torch while cooking?

The blow torch adds a nice charring and smoky flavor but is optional; a hot grill or oven can achieve good results alone.