Description
Chicken Tikka Kebab is a flavorful Indian grilled chicken dish made by marinating tender boneless chicken pieces in a rich blend of yogurt and spices, then skewering and grilling them to perfection. Juicy and lightly charred, these kebabs are perfect for a main course served with lemon wedges and mint chutney or naan.
Ingredients
Scale
For the Marinade and Chicken
- 1½ lbs boneless, skinless chicken thighs or breasts, cut into 1½-inch pieces
- 1 cup plain Greek yogurt
- 2 tablespoons lemon juice
- 1 tablespoon ginger-garlic paste
- 1½ teaspoons ground cumin
- 1½ teaspoons ground coriander
- 1 teaspoon paprika
- 1 teaspoon garam masala
- ½ teaspoon turmeric
- ½ teaspoon chili powder (adjust to taste)
- 1½ teaspoons salt
- 2 tablespoons vegetable oil
- Skewers (wooden soaked in water or metal)
Optional for Serving
- sliced onions
- bell peppers
- lemon wedges
- mint chutney or naan
Instructions
- Prepare the Marinade: In a large bowl, thoroughly mix the Greek yogurt, lemon juice, ginger-garlic paste, ground cumin, ground coriander, paprika, garam masala, turmeric, chili powder, salt, and vegetable oil until you achieve a smooth, uniform marinade.
- Marinate the Chicken: Add the chicken pieces into the marinade, stirring well to coat each piece evenly. Cover the bowl and place it in the refrigerator for at least 2 hours, though marinating overnight is best to deepen the flavors.
- Preheat the Grill or Broiler: Set your grill or broiler to medium-high heat to get ready for cooking the kebabs.
- Skewer the Chicken: Thread the marinated chicken pieces onto the soaked wooden or metal skewers. Optionally, alternate chicken pieces with chunks of sliced onions or bell peppers for added flavor and texture.
- Grill the Kebabs: Place the skewers on the grill and cook for 12 to 15 minutes, turning occasionally to ensure even cooking and a slightly charred exterior. The chicken should be fully cooked and juicy inside.
- Serve: Remove the kebabs from the grill and serve hot, accompanied by lemon wedges and your choice of mint chutney or naan bread for a complete meal.
Notes
- If you do not have a grill, you can bake the kebabs in an oven preheated to 425°F (220°C) for 20 to 25 minutes, then broil for 2 to 3 minutes to achieve a charred effect.
- Using chicken thighs will result in juicier kebabs, while using chicken breasts makes a leaner option.
- Soaking wooden skewers in water for at least 30 minutes before grilling prevents them from burning.
- Adjust chili powder quantity as per your spice tolerance.
- Serve with mint chutney or a simple yogurt raita for complementary flavors.
