Indian Tandoori Chicken Tikka Kebab Skewers Recipe

Ingredients

• 400 g (14 oz)chicken breast, cut into kebab-sized pieces
• 35 g (a thumb-sized piece)ginger, peeled and chopped
• 3 clovesgarlic, minced
• ½ teaspoonsalt
• ¼ teaspoonground cumin
• 1 tablespoonKashmiri chilli powder
• 1 teaspoongaram masala
• ½ teaspoonturmeric
• 15 g (⅓–½ packed cup)fresh coriander, chopped
• 1 tablespoonlemon juice
• 2 tablespoonscooking oil, such as vegetable or mustard oil
• 50 g (¼ cup)yoghurt, preferably thick or Greek-style
• To tastefresh coriander leaves, chopped

Instructions

1. 1

   Blend the marinade

   Add the ginger, garlic, salt, cumin, Kashmiri chilli powder, garam masala, turmeric, chopped coriander, lemon juice, oil and yoghurt to a blender. Blend to a smooth, thick paste that can coat the chicken evenly; alternatively, use a mortar and pestle.

2. 2

   Marinate the chicken

   Put the chicken pieces in a large bowl and pour over the marinade, turning the pieces so they are coated all over. Cover with a lid or cling film and refrigerate for at least 4 hours, or preferably overnight.

3. 3

   Thread the skewers

   If using wooden skewers, soak them in water for 30 minutes first. Thread on the marinated chicken, leaving a little space between the pieces.

4. 4

   Cook the kebabs

   Heat a grill or grill pan, or preheat the oven to 200°C (392°F). Grill the skewers for about 12–15 minutes, turning occasionally, until the chicken is cooked through and charred at the edges. To bake instead, arrange them on a lined baking tray and cook for 20–25 minutes, turning halfway through.

5. 5

   Garnish and serve

   Take the cooked kebabs off the grill or out of the oven and scatter over freshly chopped coriander leaves. Serve hot with lemon wedges and chutneys or sauces of your choice.

What are chicken tikka kebabs?

Tikka refers to pieces of meat that are seasoned or marinated and cooked, while kebab describes the skewered preparation used here. This version draws on Indian flavours, combining yoghurt, ginger, garlic and spices before grilling or baking.

A thick marinade clings to the chicken instead of running off, helping each piece take on an even coating. The method also offers two ways to cook the kebabs, depending on whether you have a grill, grill pan or oven.

Nutrition and macros by portion

The nutrition label shows one serving as written: 200 calories, 24g protein, 4g carbs, 10g fat.

Chicken supplies most of the protein, while the oil contributes most of the fat and the small amount of carbohydrate comes mainly from the yoghurt, herbs and spices. Pair a serving with salad or vegetables and a measured portion of rice or flatbread for a more complete plate.

Why use yoghurt in the marinade?

Thick yoghurt gives the spice paste enough body to cling to the chicken. Greek-style yoghurt is a practical choice, but any thick plain yoghurt will work.

Keep the chicken covered and chilled while it marinates. The recipe calls for at least 4 hours, with an overnight rest as the preferred option.

Building the spice paste

Fresh ginger and garlic give the marinade a lively base, while cumin, garam masala and turmeric add warm, savoury notes. Kashmiri chilli powder brings colour and chilli flavour to the mix.

Blend until the herbs and aromatics are finely incorporated and the mixture is thick enough to coat the pieces. If using a mortar and pestle, work the ingredients into as smooth a paste as you can.

Threading for even cooking

Similar-sized pieces are easier to cook evenly, so cut the chicken into consistent kebab-sized chunks. Leave a small gap between pieces on each skewer so heat can reach their sides.

Soak wooden skewers in water for 30 minutes before threading, as directed. This helps reduce the chance of them burning during cooking.

How to judge doneness

On the grill or grill pan, turn the skewers occasionally and look for browned, lightly charred edges. The recipe gives a cooking time of about 12–15 minutes for grilling.

For the oven, bake at 200°C for 20–25 minutes, turning the skewers halfway through. Check that the thickest chicken pieces are cooked through before serving; timings can vary with piece size and equipment.

Serving ideas

Finish with a generous scattering of chopped coriander and serve the kebabs hot with lemon wedges. A squeeze of lemon brightens the spiced coating.

Chutneys or sauces make simple accompaniments, as suggested in the recipe. For a fuller meal, serve with rice, flatbread or a crisp salad.

Recipe notes & tips

• Cut the chicken into pieces of similar size so they cook at roughly the same rate.
• Use thick yoghurt so the marinade stays on the chicken rather than pooling in the bowl.
• Marinate the chicken in the fridge, not at room temperature.
• Leave a little space between the pieces when threading them onto skewers.
• Turn the skewers during grilling and halfway through oven cooking for more even browning.
• Have lemon wedges and chutneys ready before the kebabs finish cooking.

Variations

• Milder chilli: use less Kashmiri chilli powder for a gentler heat.
• Extra lemon: serve with additional lemon wedges for a brighter finish.
• Mustard oil: choose mustard oil for the cooking oil if you enjoy its distinctive flavour.
• No skewers: arrange the marinated chicken pieces on a lined tray and bake them without skewering.
• Serve as a wrap: tuck the cooked chicken into flatbread with salad and chutney.

Common mistakes to avoid

• Uneven pieces: cut the chicken into similar-sized chunks so smaller pieces do not finish too early.
• Thin marinade: use thick yoghurt and blend the ingredients to a coating paste.
• Crowded skewers: leave gaps between chicken pieces to help them cook more evenly.
• Skipping the soak: soak wooden skewers for 30 minutes before threading to help prevent burning.
• Guessing doneness by colour alone: check the thickest chicken pieces are cooked through.
• Forgetting to turn: rotate the skewers occasionally on the grill and halfway through baking.

How to store

Refrigerate leftover cooked chicken in a covered container and eat within 2 days. Reheat until piping hot throughout, in the oven or microwave; avoid repeatedly reheating the same portion.

Frequently asked questions