Easy Chicken Tikka Kebab

This easy chicken tikka kebab recipe delivers tender and juicy chicken breast pieces infused with a vibrant tandoori-spiced yogurt marinade. The fresh ginger, garlic, and aromatic spices create layers of flavor that balance heat and earthiness perfectly. Cooking methods like grilling, air frying, oven roasting, or BBQ allow flexibility while achieving a slightly charred finish that brings authentic taste to your kitchen. These kebabs make a fantastic appetizer or main dish, especially when garnished with fresh coriander and a squeeze of lemon for brightness.

I first tried this during a weekend BBQ and was amazed at how easily the flavors came together. Now it’s a regular crowd-pleaser when friends come over, and everyone loves customizing the spice level.

Ingredients

• Chicken breast cut into cubes: provides a lean protein base that absorbs marinade well
• Fresh ginger: adds a bright, zesty warmth essential for authentic flavor
• Garlic paste: packs pungency and depth, mashed with salt to release full aroma
• Salt: enhances flavors and helps in the garlic paste preparation
• Ground cumin: offers earthy undertones crucial in tandoori blends
• Kashmiri chili powder: delivers vibrant red color and a moderate heat, choose this for its mild flavor
• Garam masala: the signature spice mix giving rich complexity, use fresh if possible
• Turmeric: lends subtle earthiness and golden hue
• Fresh coriander: adds herbal brightness, finely chopped for even distribution
• Lemon juice: injects acidity that balances spices and tenderizes chicken
• Cooking oil: helps the marinade bind and keep the chicken moist during cooking
• Yogurt: the base of the marinade creating a creamy texture and tenderizing effect, use full-fat for best results
• Freshly chopped coriander for garnish: brings freshness and color on the finished kebabs

Instructions

Prepare the Chicken:

Cut the chicken breasts into 2 to 3 centimeter cubes to ensure even cooking and ample marinade absorption. Cutting uniform pieces prevents drying out and helps the skewers cook evenly from edge to center.

Make the Marinade:

Mince or mash the garlic cloves with a pinch of salt until it forms a smooth paste this step intensifies the garlic's pungency and helps it meld into the marinade better. Peel and finely grate the ginger to release its oils and aromas. In a bowl, combine the garlic paste, grated ginger, salt, ground cumin, Kashmiri chili powder, garam masala, turmeric, finely chopped fresh coriander, lemon juice, cooking oil, and yogurt. Stir thoroughly to create a smooth, fragrant tandoori marinade base.

Marinate the Chicken:

Add the chicken cubes into the marinade mixture. Use a spoon or your hands to ensure each piece is fully coated. Cover the bowl tightly and refrigerate for at least four hours. For deeper, more developed flavor, marinate up to 24 hours. The yogurt's enzymes and the acidic lemon juice help tenderize the chicken over time.

Prepare Skewers:

If using wooden or bamboo skewers, soak them in water for at least thirty minutes before threading the chicken to keep them from burning during cooking. Thread the marinated chicken evenly onto your skewers, leaving small gaps to allow even heat circulation.

Cook Under the Grill:

Preheat your grill or broiler to the highest setting. Arrange the chicken skewers on a rack or grill pan. Cook the kebabs for 15 to 18 minutes, turning once halfway through to achieve even browning and cooking. Use a thermometer to confirm the internal temperature of 73 degrees Celsius (165 degrees Fahrenheit) to ensure it's perfectly cooked but still juicy. For electric grills that do not get extremely hot, a quick burst from a kitchen blow torch can add a beautiful charred finish.

Air Fryer Option:

Lightly coat the air fryer basket with oil to prevent sticking. Place the kebabs in a single layer without overcrowding for optimal air circulation. Cook at 200 degrees Celsius (400 degrees Fahrenheit) for approximately 12 to 16 minutes, flipping halfway through to promote even cooking. Confirm with a thermometer that the chicken reaches the safe internal temperature before serving.

Oven Cooking Option:

Preheat your oven to 220 degrees Celsius (450 degrees Fahrenheit), or 200 degrees Celsius (400 degrees Fahrenheit) if using a fan-assisted oven. Set a wire rack over a baking tray and arrange the chicken skewers on the rack allowing heat to circulate fully. Bake for 15 to 20 minutes, flipping once halfway. For a bit of extra char, use a kitchen blow torch on the finished kebabs.

BBQ Method:

Prepare your BBQ grill to create both direct and indirect heat zones. Use cooking oil to lightly grease the grill grates to prevent sticking. Sear the chicken kebabs over direct heat for about 1 to 2 minutes per side to develop color and smoky flavor. Then move the skewers to the indirect heat side, cover the grill, and continue cooking for 8 to 15 minutes until the chicken reaches 73 degrees Celsius internally.

Garnish and Serve:

Once cooked, generously sprinkle freshly chopped coriander over the kebabs to bring an aromatic freshness. Serve immediately with lemon wedges or your favorite side dishes such as naan, rice, or fresh salads.

My favorite ingredient here is Kashmiri chili powder. Its mild heat and vibrant color make the dish look as good as it tastes. One memorable summer backyard gathering, these kebabs stole the show, with guests going back for seconds and complimenting the complex yet approachable spice profile.

Storage Tips

Store leftover cooked kebabs in an airtight container in the refrigerator for up to three days. Reheat gently in an oven or air fryer to maintain juiciness and crispness. Avoid microwaving for long periods as it can dry out the chicken.

Ingredient Substitutions

If you cannot find Kashmiri chili powder, use a mild paprika mixed with a pinch of cayenne as a substitute. Greek yogurt or even coconut yogurt can be swapped in for regular yogurt to accommodate dietary needs while maintaining the tenderizing effect. Fresh cilantro can replace coriander leaves in garnish depending on your regional preference.

Serving Suggestions

Serve with lemon wedges to add freshness and cut through the richness of the spices. Complement the kebabs with a cooling cucumber raita or a crisp green salad for balance. Warm naan or basmati rice also pair beautifully, making a complete and satisfying meal.

Marinating for an extended time will deepen flavors but aim not to exceed 24 hours to prevent the yogurt acidity from breaking down the chicken texture too much. Allow cooked kebabs to rest a few minutes before serving so juices redistribute and stay locked inside the meat.

FAQs about Recipes

→ How long should the chicken marinate for best flavor?

Marinate the chicken for at least 4 hours to allow the spices to fully penetrate, with up to 24 hours enhancing the depth of flavor.

→ What are the best cooking methods for this dish?

You can grill, air fry, oven roast, or BBQ the chicken skewers, each method producing juicy and flavorful results with slight variations in char.

→ How to prevent the skewers from burning during cooking?

Soak bamboo skewers in water for at least 30 minutes before threading the chicken to avoid burning under high heat.

→ What spices are used in the marinade?

The marinade includes ginger, garlic, ground cumin, Kashmiri chili powder, garam masala, turmeric, and fresh coriander for a balanced, aromatic flavor.

→ Can lemon juice be omitted or substituted in the marinade?

Lemon juice adds a fresh tang that brightens the marinade, but it can be substituted with a mild vinegar if needed for acidity.