Chicken Tikka Kebab
A vibrant and juicy grilled chicken dish marinated in aromatic spices, perfect for gatherings or cozy dinners at home.
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.
Notes
Serve Chicken Tikka Kebab hot, garnished with freshly chopped coriander. Pair it with naan bread, rice, or a fresh salad. Adding a side of cooling raita or mint chutney enhances the flavors even more. If you have leftovers, allow them to cool completely and store in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months.