Chicken Tikka Kebab Recipe

This Chicken Tikka Kebab recipe is my go-to because it’s packed with flavor and super easy to prepare, making me feel like a kitchen pro without breaking a sweat. Plus, the combination of spices and that perfect char from the grill just takes me straight to flavor town—yum!

I adore crafting dishes that are both robust and colorful, such as my Chicken Tikka Kebab. Boneless chicken is mixed with plain yogurt and spice powders—cumin, coriander, and turmeric—to create a very pleasant tasting dish.

The marinade, enriched with ginger-garlic paste and lemon juice, guarantees that the chicken turns out juicy and tender.

Ingredients

Chicken with bones: A protein source that is very low in fat, has no protein, and is very tough.

Yoghurt: Smooth, sharp, helps to soften meat in marinade, and is teeming with good-for-you, beneficial probiotics.

Lemon juice: Zesty, bright, and rich in vitamin C, it not only boosts flavor but also helps with tenderization.

Ginger-garlic paste: Fragrant, toasty, anti-inflammatory, great for immunity and taste.

Cumin: Earthy spice, promotes digestive health, high in iron, boosts warmth and aroma.

Coriander has the flavor and aroma of fresh citrus.

This remarkable spice grounds taste in complex dishes where it plays a supporting role.

Coriander, as well as many of the spices discussed in this book, is a rich source of antioxidants.

Garam masala: Blend of spices with warm and complex aromas that adds richness and a diversity of flavors.

Chili powder: Contributes pungency and color; rich in capsaicin, which provides a metabolism boost.

Ingredient Quantities

• 500g boneless chicken breast or thigh, cut into bite-sized pieces
• 1 cup plain yogurt
• 2 tablespoons vegetable oil
• 2 tablespoons lemon juice
• 2 tablespoons ginger-garlic paste
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1 teaspoon red chili powder (adjust to taste)
• 1 teaspoon paprika
• 1 teaspoon salt, or to taste
• 1 teaspoon ground black pepper
• 1/2 teaspoon chaat masala (optional)
• Fresh coriander leaves, for garnish
• Lemon wedges, for serving

Instructions

1. In a big mixing bowl, blend together the yogurt, the oil, and the juice. Stir in the ginger-garlic paste until it’s smooth.

2. In the event that you are using it, add ground cumin, ground coriander, turmeric powder, garam masala, red chili powder, paprika, salt, black pepper, and chaat masala to the mixture. If you are not using it, just don’t add it and continue. Mix well to form a marinade.

3. The marinade for the chicken consists of a few ingredients. Make the marinade by whisking together the following in a mixing bowl: 1 cup buttermilk, 2 large eggs, and 1 tablespoon salt.

4. Set your grill or oven to medium-high heat.

5. Skewering the pieces of chicken that have been marinated, use a small gap between each for the most effective cooking.

6. Put the skewers on the grill or into the oven. Cook for about 15-20 minutes, turning them occasionally until the chicken is cooked through and has slight charring on the edges.

7. Ensure that the chicken is done by checking that the temperature at the center of the meat has reached 75°C (165°F).

8. Take the skewers off the grill or out of the oven and allow them to rest for a few minutes.

9. Top with fresh, finely cut coriander leaves.

10. Serve the Chicken Tikka Kebabs hot, with lemon wedges on the side. Enjoy this simple, delicious, and impressive dish!

Equipment Needed

1. Mixing bowl
2. Whisk
3. Skewers
4. Grill or oven
5. Basting brush (optional)
6. Meat thermometer
7. Cutting board
8. Knife

FAQ

• Q: Can I use chicken thighs instead of breasts?A: Yes, chicken thighs or breasts will work. Breasts tend to be drier but are sometimes easier to slice for serving. I think flavor-wise, thighs win, and they hold up better in a braise.
• Q: How long should the chicken be marinated?For optimal results, allow the chicken to absorb the marinade for a minimum of 4 hours, though allowing it to marinate overnight is perfect.
• Q: Can I make this dish in the oven instead of a grill?You can indeed bake the chicken in a preheated oven at 200°C (390°F). For this dish, I recommend a cooking time of about 20-25 minutes, and as always, check for doneness before serving.
• Q: Is there a substitute for garam masala?A: Allspice can be used to substitute garam masala if the latter is unavailable. However, if allspice is unavailable, here is a combination that can be used instead of garam masala: 2 teaspoons cinnamon powder, 1 teaspoon ground nutmeg, and 1 teaspoon ground cloves.
• Q: How can I adjust the spice level?To make it more spicy, increase the amount of red chili powder. For less spice, reduce or omit the red chili powder.
• Q: What is the purpose of lemon juice in the marinade?A: The chicken is tenderized and given a complementary tangy flavor by lemon juice.
• Q: Can I freeze the marinated chicken?Yes, the frozen chicken that has been marinating can last in the freezer for up to a month. When it’s time to cook the chicken, thaw it in the fridge so that it can go from frozen to cooked safely.

Substitutions and Variations

Plain yogurt: If you’re looking for a thicker and creamier texture, use Greek yogurt as a substitute.
Oil made from vegetables: Can be switched out for olive oil or for oil from canola.
Lemon juice: For a different citrus profile, you can use lime juice in its place.
Garam masala: Substitute with a blend of equal parts ground cumin, coriander, and allspice if you cannot find garam masala.
Cayenne pepper or crushed red pepper flakes can be used in place of red chili powder, but they’re not the only options for achieving heat in your dishes.

Pro Tips

1. Marination Time Allow the chicken to marinate in the yogurt and spice mixture for at least 2 hours, or overnight if possible. This will enhance the flavor and make the chicken more tender.

2. Consistent Sizing Cut the chicken pieces into uniform sizes to ensure even cooking. This prevents some pieces from being overcooked while others are undercooked.

3. Soak Skewers If you are using wooden skewers, soak them in water for at least 30 minutes before threading the chicken. This helps prevent the skewers from burning during grilling.

4. High Temperature Cooking Whether using a grill or oven, ensure it is preheated to a high temperature before adding the chicken. This helps achieve a nice char and ensures juicy chicken.

5. Basting for Moisture While cooking, occasionally baste the chicken with some of the marinade or a bit of oil to keep it moist and flavorful throughout the cooking process.