Why Make This Recipe
Chicken Tikka Kebab is a beloved dish, celebrated for its vibrant flavors and juicy texture. Grilled to perfection, each bite is filled with a mix of spices and marinated chicken. This dish is perfect for gatherings or a cozy dinner at home, making it a great choice for any occasion. The best part? It’s simple to prepare and doesn’t require complicated cooking techniques.
How to Make Chicken Tikka Kebab
Ingredients:
- 400g (14 oz) Chicken Breast
- 35g (Thumb Sized Piece) Ginger
- 3 Cloves Garlic
- ½ teaspoon Salt
- ¼ teaspoon Ground Cumin
- 1 tablespoon Kashmiri Chili Powder
- 1 teaspoon Garam Masala
- ½ teaspoon Turmeric
- 15g (⅓-½ Packed Cup) Fresh Coriander
- 1 tablespoon Lemon Juice
- 2 tablespoon Cooking Oil
- 50g (¼ Cup) Yoghurt
- Freshly chopped coriander for Garnish
Directions:
- Cut the chicken into 2-3cm (~1″) cubes.
- Finely chop the coriander.
- Peel the garlic and mash it into a paste, using a pinch of the salt to help.
- Peel and grate the ginger, then mix it with all the other ingredients for the tikka marinade.
- Once combined, add the chicken and mix well. Cover and marinate for at least 4 hours, up to 24 hours for the best flavor.
- If using bamboo skewers, soak them for half an hour before cooking.
- When ready, thread the marinated chicken onto the skewers.
- Preheat the grill to its hottest setting.
- Place the kebabs under the grill and cook for 15-18 minutes, flipping halfway. Ensure the internal temperature reaches 73°C or 165°F.
- For electric grills, consider using a blow torch for added charring.
- For the air fryer, spray the basket with oil, place the kebabs in a single layer, and cook at 200°C or 400°F for 12-16 minutes, flipping halfway. Check the internal temperature.
- To bake, preheat the oven to 220°C or 450°F (or 200°C if fan-assisted). Place on a wire rack on a baking tray and cook for 15-20 minutes, checking the internal temperature.
- For BBQ, get it nice and hot. Sear kebabs over direct heat for 1-2 minutes on each side, then move to indirect heat until the internal temperature is 73°C or 165°F.
How to Serve Chicken Tikka Kebab
Serve the Chicken Tikka Kebab hot, garnished with freshly chopped coriander. You can pair it with naan bread, rice, or a fresh salad. Adding a side of cooling raita or mint chutney enhances the flavors even more.
How to Store Chicken Tikka Kebab
If you have leftovers, allow the kebabs to cool completely. Store them in an airtight container in the fridge for up to 3 days. You can also freeze them for up to 3 months. To reheat, microwave or grill until heated through.
Tips to Make Chicken Tikka Kebab
- Marination time is key, so the longer you let the chicken sit, the better it will taste.
- Adjust the spice levels to your preference—add more chili powder for an extra kick.
- Always check the internal temperature of the chicken to ensure it’s fully cooked.
MAKE-AHEAD & MEAL PREP TIPS FOR CHICKEN TIKKA KEBAB
CHICKEN TIKKA KEBAB IS A GREAT MAKE-AHEAD RECIPE BECAUSE THE FLAVOR ACTUALLY GETS BETTER AS IT SITS IN THE MARINADE. YOU CAN PREP THE CHICKEN, MIX IT WITH THE SPICED YOGURT MARINADE, AND STORE IT IN THE FRIDGE FOR UP TO 24 HOURS BEFORE COOKING. THIS MAKES IT PERFECT FOR BUSY DAYS OR ENTERTAINING – WHEN YOU’RE READY, JUST THREAD THE CHICKEN ON SKEWERS AND COOK USING YOUR FAVORITE METHOD (OVEN, AIR FRYER, GRILL, OR BBQ). YOU CAN ALSO COOK THE KEBABS AHEAD OF TIME AND REHEAT THEM GENTLY IN THE OVEN OR AIR FRYER JUST BEFORE SERVING. LEFTOVER TIKKA WORKS WONDERFULLY IN WRAPS, RICE BOWLS, OR SALADS FOR EASY MEALS THE NEXT DAY.
Variation
You can easily swap the chicken for paneer or vegetables for a vegetarian version. This recipe is versatile and allows for various ingredients depending on your preference.
FAQs
1. Can I use chicken thighs instead of breast?
Yes, chicken thighs will give you juicy and flavorful kebabs. Adjust cooking time as necessary.
2. Can I make this dish in advance?
Absolutely! Marinate the chicken ahead of time and cook it when you’re ready to serve.
3. What should I serve with Chicken Tikka Kebab?
It’s great with naan, rice, or a fresh salad. Adding dips like raita or mint chutney is recommended for extra flavor.
Chicken Tikka Kebab
Ingredients
For the Marinade
- 400 g Chicken Breast Cut into 2-3cm (~1") cubes.
- 35 g Ginger Finely grated.
- 3 cloves Garlic Mashed into a paste.
- ½ teaspoon Salt For enhancing flavor.
- ¼ teaspoon Ground Cumin
- 1 tablespoon Kashmiri Chili Powder
- 1 teaspoon Garam Masala
- ½ teaspoon Turmeric
- 15 g Fresh Coriander Chopped, plus extra for garnish.
- 1 tablespoon Lemon Juice
- 2 tablespoon Cooking Oil
- 50 g Yoghurt Used in the marinade.
Instructions
Preparation
- Cut the chicken into 2-3cm (~1") cubes.
- Finely chop the coriander.
- Peel the garlic and mash it into a paste, using a pinch of the salt to help.
- Peel and grate the ginger, then mix it with all the other marinade ingredients.
- Once combined, add the chicken and mix well. Cover and marinate for at least 4 hours, up to 24 hours for the best flavor.
- If using bamboo skewers, soak them for half an hour before cooking.
Cooking
- Preheat the grill to its hottest setting.
- Thread the marinated chicken onto the skewers.
- Place the kebabs under the grill and cook for 15-18 minutes, flipping halfway. Ensure the internal temperature reaches 73°C or 165°F.
- For electric grills, consider using a blow torch for added charring.
- For the air fryer, spray the basket with oil, place the kebabs in a single layer, and cook at 200°C or 400°F for 12-16 minutes, flipping halfway.
- Check the internal temperature of the kebabs.
- To bake, preheat the oven to 220°C or 450°F (or 200°C if fan-assisted). Place on a wire rack on a baking tray and cook for 15-20 minutes, checking the internal temperature.
- For BBQ, get it nice and hot. Sear kebabs over direct heat for 1-2 minutes on each side, then move to indirect heat until the internal temperature is 73°C or 165°F.