Chicken tikka kebab recipe
Chicken Tikka kebab | Tandoori Chicken Tikka recipe
Chicken tikka is absolutely first choice when we talk about any kebabs. A juicy, succulent and crisp cubes of chicken with green chutney is always everyone's favorite. These yogurt marinated chicken pieces are traditionally cooked over charcoal fire until they become golden and crisp. Aromatic spice powder like garam masala, chilli powder, cumin powder and herbs like ginger, garlic and coriander are used to make this succulent and juicy kebab.
This kebab is a versatile dish and healthy too. You can have those perfectly charred shewers of kebab with some fresh salads for a full meal.. The best part of this recipe is that you can make them without an oven or tandoor at home. Here I bring you the step by step guide on how to make chicken tikka kebab at home by easy method with less ingredients. The best thing about kebab are their smoky flavour. They are the perfect choice for any cocktail party or dinner events.
What is chicken tikka kebab
Chicken Tikka Kebab is a popular and delicious Indian dish made from marinated pieces of boneless chicken that are skewered and grilled or roasted to perfection. It's known for its tender, succulent texture and a burst of bold flavors from a marinade of yogurt and a blend of aromatic spices.
How to cook chicken tikka kebab
Traditionally these chicken tikka kebabs are cooked over charcoal fire either by using a tandoor or bbq grill to the perfection. Smoke is a distinct flavor you can get while cooking them over charcoal fire. It is not possible for everyone to have a tandoor at home so the best alternatives are Oven, Pan, tawa or air fryer.
Time taken for the recipe
The total time taken to make these tikka kebab is around thirty minutes which includes fifteen minutes of preparation time and another fifteen minutes of cooking time. The time required for marinating them is excluded which may vary. The ideal time to marinate them is around two to three hours. Overnight marination is best.
Chicken tikka kebab recipe video
Make ahead options
You can keep the marinated chicken for upto three days in freezer and remove them fifteen minutes before your dinner or other social events. Just thread them in shewer and cook for 15 minutes. Keep them in a zip lock bag.
Important ingredients for the recipe
Curd (Thick Yogurt/Hung Curd)
Thick curd (yogurt), preferably hung curd or Greek yogurt, is the foundation of the chicken tikka marinade. Its dual role is critical: tenderizing and coating. The mild acidity of the curd's lactic acid gently breaks down the chicken's protein fibers, resulting in incredibly juicy and tender pieces. Crucially, its thick texture ensures the spice blend adheres perfectly to the meat, creating a robust, non-drip coating that chars beautifully on the grill or tawa without burning or falling off.
Kashmiri Chili Paste
Kashmiri chili paste or powder is essential for achieving the iconic, vibrant deep-red color of authentic chicken tikka. Unlike regular chili, the Kashmiri variety is prized for its intense, natural pigment while providing a very mild heat. This allows you to use a generous amount to achieve that visual appeal without overpowering the dish with spiciness, ensuring a complex, aromatic flavor profile where all the other spices can shine.
There are some basic ingredients required to make and most of them are available in your pantry. Or you can easily get them at any grocery store.
If you don't have kashmiri chili paste then use this
Red Chilli Powder
To get the vibrant red color, heat 2 tablespoon cooking oil in a pan under low flame heat. When the oil become hot add one tablespoon red chilli powder and cook for 30-40 seconds. Cool down and use in the marinade.
Steps to make the recipe
1.
First marination
If you are using chicken legs then first trim the chicken and remove the fats. Then cut them into bite size cubes. And if using chicken breasts then slice them into two parts and then into small strips.
For the first marination add ginger garlic paste, lemon juice, salt, chili powder and little amount of oil with the chicken. Rub amd mix them gently. Cover and keep aside for 10 minutes.
This step is important to absorb the salt and chilli. And also helps to marinate quickly. You get the nice red color as well.
2. Second marination
Take the thick yoghurt or overnight hung curd in a mixing bowl. Then add ginger garlic paste, red chilly paste, red chilli powder, cumin powder, garam masala powder, chat masala, salt, lemon juice and cooking oil. Now start to mix everything nicely to make a smooth masala paste known as tandoori masala paste.
Add the first marinated chicken and mix evenly with this masala from all sides of the chicken pieces. Cover and keep marinated for 2 to 3 hours or overnight to absorb all the flavours.
3. Threading
Bring the chicken after the marination period is over and start to thread in shewers. Keep a minimum gap in between them while threading the chicken. This will help to cook them evenly from all sides.
If you are using wooden sticks then soak them in water for half an hour before threading.
4. Cooking
You can even cook then without threading in a shewer. For this first line a baking tray with aluminium foil and brush some butter. Then place the marinated chicken pieces over it.
And place the baking tray inside the preheated oven. Cook them for 7 to 8 minutes then remove the tray. Flip the chicken to another side and brush some more butter over them. Place the baking tray again in the oven and cook further for 7 to 8 minutes or till crisp and tender.
Similarly place the shewers over the baking tray and cook till done. While cooking them in a tandoor first thread then on some long iron shewers. Then place then in a preheated tandoor. The temperature of the tandoor should not be very high. Cook the chicken in a medium heat temperature at around 180° C.
While cooking rotate the shewers and brush butter at regular intervals. In tandoor it will take around 8 to 10 minutes to completely done the kebabs.
Alternatively you can cook them on a non stick pan or iron skillet or tawa. I have a detailed recipe about chicken tikka cooking on a pan or tawa. You can have a look for the recipe from chicken tikka on tawa.
Troubleshooting & Perfection" Section
| Problem | Expert Solution |
| Why is my chicken tikka dry? | Ensure you use chicken thighs (as recommended) and avoid overcooking. Pull them off when the internal temp is 75°C (165°F). |
| Why is the marinade sliding off? | The yoghurt was too watery. Use Greek yogurt or hung curd (which you mentioned, but emphasize why it's crucial: the high moisture in regular curd prevents a sticky bond). |
| How to get that smoky flavor without a tandoor? | Detail the "Dhungar" (charcoal smoking) technique using a hot coal, ghee, and a lid to infuse smoke indoors. |
What to do with leftover chicken tikka kebab
You don't have to worry for the leftover chicken tikka kebab as they can remain in good condition for upto 24 hours in freezer. And next day you can use them to make some other delicious dishes like
- Chicken tikka masala
- Butter chicken and
- Chicken tikka pizza or salad.
Chicken Tikka Kebab
Published on August |
Updated on
★★★★★
(4.9 out of 5 from 25 ratings)
Chicken tikka kebab is juicy, tender and succulent spiced yoghurt based kebab which is perfectly charred. Serve by topping with chat masala and squeezing lemon juice over it for a satisfying bites.
Ingredients
- 250 gm boneless skinless chicken
- 5 tablespoon thick yoghurt
- 2 teaspoon ginger garlic paste
- 2 teaspoon lemon juice
- 1 tablespoon red chilly paste
- 1 teaspoon red chilli powder
- 1 teaspoon cumin powder
- 1 teaspoon garam masala powder
- 1/2 teaspoon chat masala
- 4 tablespoon cooking oil
- Salt as per taste
- Chopped coriander leaves for garnish
- Butter for brushing
Instructions
- Wash and trim the chicken and cut them into small bite size cubes.
- Then add one teaspoon ginger garlic paste, lemon juice, cooking oil and salt as per taste. You can even add one teaspoon red chilli powder. Cover and keep aside to marinate for ten to fifteen minutes.
- In a mixing bowl, take the yoghurt and add one teaspoon ginger garlic paste, one tablespoon red chilly paste, 1 teaspoon red chilli powder, 1 teaspoon cumin powder, 1 teaspoon garam masala powder, half teaspoon chat masala, 1 teaspoon lemon juice and salt.
- Next pour 3 to 4 tablespoon cooking oil or mustard oil and mix everything nicely to make a thick masala paste.
- Now mix the first marinated chicken pieces with this masala paste evenly from all sides. Cover and keep marinated for 2 to 3 hours or overnight for best result.
- After the marination period is over thread them in shewer or wooden sticks and bake in oven or roast in tandoor or bbq.
- You can even cook them on pan, tawa or air fryer.
- While cooking brush some butter at a regular intervals.
- When the chicken become tender and crisp remove and serve hot by topping with some chat masala and squeezing lemon juice.
Chef's Notes
- It is important to marinate the chicken for atleast 2 to 3 hours. Overnight marination yields best result.
- While cooking them in BBQ or tandoor, use a kitchen towel to handle the shewers.
📊 Nutritional Value (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 291 kcal |
| Protein | 33 g |
| Fat | 12 g |
| Carbohydrates | 11 g |
| Fiber | X g |
| Sodium | XX mg |
ℹ️ Additional Info
Course: Starters | Cuisine: Indian | Method: Grilling
Tips to make best chicken tikka kebab
- Cut the chicken into small size pieces. Small size pieces get cooked quickly.
- Don't forget to use lemon juice as it can make the chicken more tender and juicy.
- The secret to a perfect Chicken Tikka Kebab lies in the marinade. Use Greek yogurt for its creaminess and thickness. The yogurt not only flavors the chicken but also tenderizes it.\
- Soak the wooden skewers before threading the chicken. This prevents them from catching fire on the grill
- Don't rush the marinating process. Let the chicken soak in the marinade for at least two hours, or even overnight. This allows the flavors to penetrate deeply, ensuring maximum taste.
- Don't over cook the kebab otherwise they will become dry.
- If possible use overnight hung curd to make the masala paste.
How to serve chicken tikka kebab
Serve these delicious and yummy chicken tikka kebab with green chutney, lemon wedges and onion slices. Squeeze some lemon juice and sprinkle some chat masala over them can make a huge difference in its taste and flavour. You can take some green salads and breads for a complete meal with them. I love some tossed green salad and butter naan with these juicy kebab. If you love recipes with tandoori masala then this article is perfect for you to try at home 15 incredible recipes made with tandoori masala.
Here are some more tikka and kebab recipes that you can make at home.
Frequently Asked Questions
1. What is the best part of chicken to use?
Chicken Thighs are highly recommended over breast meat. They contain more fat, which prevents them from drying out during the high-heat cooking process, ensuring the kebabs remain succulent and juicy.
2. How long should I marinate the chicken?
The ideal marination time is 2 to 3 hours, or overnight (12-24 hours) for the best results. For safety, do not exceed 24 hours, as the lemon juice can eventually break down the proteins too much, resulting in a mushy texture.
3. Can I make this recipe without an oven or tandoor?
Yes! This recipe works perfectly on a stovetop grill pan or a tawa (skillet). Cook on medium-high heat, turning frequently, to achieve a nice char without drying the meat. An air fryer at 200^\circ \text{C } (400^\circ \text{F}) is also a great option.
4. How do I get a smoky flavor without charcoal?
Use the Dhungar (charcoal smoking) technique. Place a small, red-hot piece of charcoal in a small metal bowl inside the marinade container, pour 1 tsp of ghee or oil over it, and quickly cover for 5 minutes.
5. Why did my yogurt marinade separate or curdle while cooking?
This usually happens if you use yogurt that is too thin or low-fat. Always use thick, full-fat Greek yogurt or hung curd (strained yogurt). Ensure the chicken is closer to room temperature before cooking.
6. Why should I use two-step marination?
The first marination with salt and acid (lemon juice) begins the tenderizing process and helps the flavors penetrate the meat's core. The second, thicker yogurt marinade seals the juices and creates the perfect coating for charring.
7. Do I need to soak wooden skewers?
Yes. Soak wooden (bamboo) skewers in water for at least 30 minutes before threading the chicken. This prevents them from scorching, burning, or snapping when exposed to the high heat of the oven or grill.
8. What is the difference between Chicken Tikka and Chicken Tikka Masala?
Chicken Tikka is the grilled, dry kebab appetizer. Chicken Tikka Masala is the same grilled chicken cut into a creamy, spiced tomato-onion gravy and served as a main dish.
9. How do I know when the chicken is fully cooked?
The chicken is done when the juices run clear and the internal temperature of the thickest piece reaches 75^\circ \text{C } (165^\circ \text{F}) using a meat thermometer. Visually, the pieces should be charred on the outside and opaque white inside.
10. Can I prepare and freeze the marinated chicken for later?
Yes. You can freeze the fully marinated chicken in a freezer-safe zip-top bag for up to 3 months. Thaw it overnight in the refrigerator before threading and cooking.
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NICE TO MEET YOU!
I’m Mobasir Hassan, Executive Sous Chef with the Radisson Hotel Group. After years in hotel kitchens, I now share chef-tested recipes, step-by-step cooking techniques, and restaurant-style dishes that home cooks can recreate with confidence. I’m glad you’re here!
