Chicken Tikka Kebab
Juicy, smoky, boldly spiced, and beautifully charred, this Chicken Tikka Kebab is packed with the classic flavors of Indian-style tandoori cooking. Tender pieces of chicken are marinated in thick yogurt, ginger-garlic, Kashmiri chili, garam masala, roasted cumin, lemon, and mustard oil before being grilled until beautifully caramelized around the edges.
Perfect for serving as an appetizer, stuffing into naan, or enjoying with mint chutney and fresh salad.
⏱ Recipe Information
Prep Time: 20 minutes
Marinating Time: 4–8 hours
Cook Time: 15–20 minutes
Total Time: About 5 hours
Servings: 5–6
Difficulty: Easy–Medium
Method: Grill / Oven / Pan
Ingredients
Chicken Tikka
- 1 kg boneless chicken, cut into bite-sized pieces
- 200 g thick curd (hung yogurt)
- 40 g ginger-garlic paste
- 2 tablespoons Kashmiri red chili powder
- ½ teaspoon turmeric powder
- 1½ teaspoons garam masala
- 2 teaspoons roasted cumin powder
- 2 tablespoons fresh lemon juice
- 50 ml mustard oil
- 18 g salt
For the Skewers
- Wooden or metal skewers
- Oil, for brushing
Optional Serving Ingredients
- Fresh lemon wedges
- Sliced red onion
- Fresh cilantro
- Mint chutney
- Coriander chutney
- Chaat masala
Instructions
1. Prepare the Chicken
Trim away any excess fat or connective tissue from the chicken.
Cut the chicken into roughly equal-sized pieces, approximately 1½–2 inches each.
Keeping the pieces similar in size helps them cook evenly.
Pat the chicken dry with paper towels.
2. Prepare the Hung Curd
The yogurt should be thick and have very little excess liquid.
If using regular yogurt, place it in a cheesecloth or clean kitchen towel over a strainer and allow it to drain for several hours in the refrigerator.
A thick yogurt is important because it helps the marinade cling to the chicken.
3. Make the Marinade
Place the hung curd in a large bowl.
Add:
- Ginger-garlic paste
- Kashmiri red chili powder
- Turmeric
- Garam masala
- Roasted cumin powder
- Lemon juice
- Mustard oil
- Salt
Whisk thoroughly until you have a smooth, vibrant marinade.
4. Marinate the Chicken
Add the chicken pieces to the marinade.
Using clean hands or a spatula, toss thoroughly until every piece is completely coated.
Cover the bowl and refrigerate for at least 4 hours.
For the deepest flavor and most tender chicken, marinate for 6–8 hours.
Avoid marinating for excessively long periods because the acidity from the lemon can eventually affect the texture of the chicken.
Grill or Oven Method
5. Prepare the Skewers
If using wooden skewers, soak them in water for at least 30 minutes before cooking.
Thread the marinated chicken pieces onto the skewers, leaving a small amount of space between each piece.
Don’t pack the chicken too tightly.
6. Preheat the Cooking Surface
For an oven, preheat to 230°C / 450°F.
Place a wire rack over a foil-lined baking sheet.
For grilling, preheat the grill to medium-high heat.
Lightly oil the cooking surface or rack.
7. Arrange the Chicken
Place the skewers on the prepared rack.
Brush or drizzle lightly with oil.
Keep the chicken pieces separated enough that hot air can circulate around them.
8. Cook
Cook the chicken for approximately 15–20 minutes, turning the skewers every 5–7 minutes.
Brush with a little additional oil during cooking if desired.
The chicken should develop dark, charred edges while remaining juicy inside.
Cook until the thickest pieces reach an internal temperature of 165°F (74°C).
9. Add Extra Char
For an especially authentic tikka appearance, finish the cooked chicken under a very hot broiler for 1–3 minutes.
Watch carefully—the marinade can brown quickly.
You’re looking for small, dark charred spots rather than burnt chicken.
Pan Method
10. Heat the Pan
Heat a heavy skillet or grill pan over medium-high heat.
Add a small amount of oil.
11. Cook the Chicken
Remove excess marinade from the chicken without scraping it completely clean.
Place the pieces in the hot pan in a single layer.
Avoid overcrowding the pan. Cook in batches if necessary.
Cook for approximately 4–5 minutes per side, turning occasionally, until the chicken is cooked through and well browned.
12. Finish
Once cooked, allow the chicken to rest for 3–5 minutes.
This helps the juices redistribute before serving.
Serving
Transfer the chicken tikka to a serving platter.
Finish with:
- Fresh lemon juice
- Chaat masala
- Fresh cilantro
- Sliced red onion
Serve immediately with mint chutney or coriander chutney.
Chef’s Tips
Use Thick Yogurt
Thin yogurt creates a watery marinade that won’t cling properly to the chicken.
Don’t Skip the Mustard Oil
Mustard oil contributes a distinctive, slightly pungent flavor that works beautifully with the spices.
Marinate Long Enough
At least 4 hours gives the spices time to penetrate the chicken. Overnight marination provides even deeper flavor.
Don’t Overcrowd
Whether grilling or pan-frying, give each piece enough space. Overcrowding causes the chicken to steam rather than char.
Get the Pan Hot
A properly heated cooking surface helps create the characteristic browned and slightly smoky exterior.
Don’t Overcook
Chicken breast can become dry if cooked too long. Use an instant-read thermometer and remove the chicken once it reaches 165°F (74°C).
How to Get Restaurant-Style Char
For especially smoky, tandoori-style chicken tikka:
- Marinate the chicken thoroughly.
- Use a very hot grill or oven.
- Leave space between the pieces.
- Turn the chicken regularly.
- Finish under a hot broiler if needed.
- Brush lightly with mustard oil during cooking.
The goal is deeply browned edges with small spots of char while keeping the center juicy.
Make-Ahead Instructions
The chicken can be marinated up to 24 hours ahead.
Keep it refrigerated in a covered container until ready to cook.
Cooked chicken tikka can also be prepared several hours before serving and gently reheated.
For the best texture, however, it’s best served shortly after cooking.
Storage
Store leftover chicken tikka in an airtight container.
Refrigerator: Up to 3–4 days.
Reheat gently in a skillet, oven, or air fryer until piping hot.
Freezing Instructions
Freeze cooked chicken tikka in an airtight freezer-safe container.
Freezer: Up to 2 months.
Thaw overnight in the refrigerator before reheating.
What to Serve With Chicken Tikka
Create a complete Indian-inspired meal with:
- Garlic naan
- Tandoori roti
- Basmati rice
- Jeera rice
- Cucumber raita
- Mint chutney
- Coriander chutney
- Pickled onions
- Fresh salad
- Lemon wedges
You can also use the chicken to make chicken tikka wraps, rolls, rice bowls, or naan sandwiches.
Recipe Summary
This Chicken Tikka Kebab combines tender boneless chicken with a rich yogurt marinade flavored with ginger-garlic, Kashmiri chili, turmeric, garam masala, roasted cumin, lemon, and mustard oil.
Cook it over high heat until beautifully charred around the edges and juicy inside, then finish with lemon, cilantro, and mint chutney.
Spicy, smoky, juicy, and packed with authentic tikka flavor—perfect straight off the grill.Chicken Tikka Kebab
Juicy, smoky, boldly spiced, and beautifully charred, this Chicken Tikka Kebab is packed with the classic flavors of Indian-style tandoori cooking. Tender pieces of chicken are marinated in thick yogurt, ginger-garlic, Kashmiri chili, garam masala, roasted cumin, lemon, and mustard oil before being grilled until beautifully caramelized around the edges.
Perfect for serving as an appetizer, stuffing into naan, or enjoying with mint chutney and fresh salad.
⏱ Recipe Information
Prep Time: 20 minutes
Marinating Time: 4–8 hours
Cook Time: 15–20 minutes
Total Time: About 5 hours
Servings: 5–6
Difficulty: Easy–Medium
Method: Grill / Oven / Pan
Ingredients
Chicken Tikka
- 1 kg boneless chicken, cut into bite-sized pieces
- 200 g thick curd (hung yogurt)
- 40 g ginger-garlic paste
- 2 tablespoons Kashmiri red chili powder
- ½ teaspoon turmeric powder
- 1½ teaspoons garam masala
- 2 teaspoons roasted cumin powder
- 2 tablespoons fresh lemon juice
- 50 ml mustard oil
- 18 g salt
For the Skewers
- Wooden or metal skewers
- Oil, for brushing
Optional Serving Ingredients
- Fresh lemon wedges
- Sliced red onion
- Fresh cilantro
- Mint chutney
- Coriander chutney
- Chaat masala
Instructions
1. Prepare the Chicken
Trim away any excess fat or connective tissue from the chicken.
Cut the chicken into roughly equal-sized pieces, approximately 1½–2 inches each.
Keeping the pieces similar in size helps them cook evenly.
Pat the chicken dry with paper towels.
2. Prepare the Hung Curd
The yogurt should be thick and have very little excess liquid.
If using regular yogurt, place it in a cheesecloth or clean kitchen towel over a strainer and allow it to drain for several hours in the refrigerator.
A thick yogurt is important because it helps the marinade cling to the chicken.
3. Make the Marinade
Place the hung curd in a large bowl.
Add:
- Ginger-garlic paste
- Kashmiri red chili powder
- Turmeric
- Garam masala
- Roasted cumin powder
- Lemon juice
- Mustard oil
- Salt
Whisk thoroughly until you have a smooth, vibrant marinade.
4. Marinate the Chicken
Add the chicken pieces to the marinade.
Using clean hands or a spatula, toss thoroughly until every piece is completely coated.
Cover the bowl and refrigerate for at least 4 hours.
For the deepest flavor and most tender chicken, marinate for 6–8 hours.
Avoid marinating for excessively long periods because the acidity from the lemon can eventually affect the texture of the chicken.
Grill or Oven Method
5. Prepare the Skewers
If using wooden skewers, soak them in water for at least 30 minutes before cooking.
Thread the marinated chicken pieces onto the skewers, leaving a small amount of space between each piece.
Don’t pack the chicken too tightly.
6. Preheat the Cooking Surface
For an oven, preheat to 230°C / 450°F.
Place a wire rack over a foil-lined baking sheet.
For grilling, preheat the grill to medium-high heat.
Lightly oil the cooking surface or rack.
7. Arrange the Chicken
Place the skewers on the prepared rack.
Brush or drizzle lightly with oil.
Keep the chicken pieces separated enough that hot air can circulate around them.
8. Cook
Cook the chicken for approximately 15–20 minutes, turning the skewers every 5–7 minutes.
Brush with a little additional oil during cooking if desired.
The chicken should develop dark, charred edges while remaining juicy inside.
Cook until the thickest pieces reach an internal temperature of 165°F (74°C).
9. Add Extra Char
For an especially authentic tikka appearance, finish the cooked chicken under a very hot broiler for 1–3 minutes.
Watch carefully—the marinade can brown quickly.
You’re looking for small, dark charred spots rather than burnt chicken.
Pan Method
10. Heat the Pan
Heat a heavy skillet or grill pan over medium-high heat.
Add a small amount of oil.
11. Cook the Chicken
Remove excess marinade from the chicken without scraping it completely clean.
Place the pieces in the hot pan in a single layer.
Avoid overcrowding the pan. Cook in batches if necessary.
Cook for approximately 4–5 minutes per side, turning occasionally, until the chicken is cooked through and well browned.
12. Finish
Once cooked, allow the chicken to rest for 3–5 minutes.
This helps the juices redistribute before serving.
Serving
Transfer the chicken tikka to a serving platter.
Finish with:
- Fresh lemon juice
- Chaat masala
- Fresh cilantro
- Sliced red onion
Serve immediately with mint chutney or coriander chutney.
Chef’s Tips
Use Thick Yogurt
Thin yogurt creates a watery marinade that won’t cling properly to the chicken.
Don’t Skip the Mustard Oil
Mustard oil contributes a distinctive, slightly pungent flavor that works beautifully with the spices.
Marinate Long Enough
At least 4 hours gives the spices time to penetrate the chicken. Overnight marination provides even deeper flavor.
Don’t Overcrowd
Whether grilling or pan-frying, give each piece enough space. Overcrowding causes the chicken to steam rather than char.
Get the Pan Hot
A properly heated cooking surface helps create the characteristic browned and slightly smoky exterior.
Don’t Overcook
Chicken breast can become dry if cooked too long. Use an instant-read thermometer and remove the chicken once it reaches 165°F (74°C).
How to Get Restaurant-Style Char
For especially smoky, tandoori-style chicken tikka:
- Marinate the chicken thoroughly.
- Use a very hot grill or oven.
- Leave space between the pieces.
- Turn the chicken regularly.
- Finish under a hot broiler if needed.
- Brush lightly with mustard oil during cooking.
The goal is deeply browned edges with small spots of char while keeping the center juicy.
Make-Ahead Instructions
The chicken can be marinated up to 24 hours ahead.
Keep it refrigerated in a covered container until ready to cook.
Cooked chicken tikka can also be prepared several hours before serving and gently reheated.
For the best texture, however, it’s best served shortly after cooking.
Storage
Store leftover chicken tikka in an airtight container.
Refrigerator: Up to 3–4 days.
Reheat gently in a skillet, oven, or air fryer until piping hot.
Freezing Instructions
Freeze cooked chicken tikka in an airtight freezer-safe container.
Freezer: Up to 2 months.
Thaw overnight in the refrigerator before reheating.
What to Serve With Chicken Tikka
Create a complete Indian-inspired meal with:
- Garlic naan
- Tandoori roti
- Basmati rice
- Jeera rice
- Cucumber raita
- Mint chutney
- Coriander chutney
- Pickled onions
- Fresh salad
- Lemon wedges
You can also use the chicken to make chicken tikka wraps, rolls, rice bowls, or naan sandwiches.
Recipe Summary
This Chicken Tikka Kebab combines tender boneless chicken with a rich yogurt marinade flavored with ginger-garlic, Kashmiri chili, turmeric, garam masala, roasted cumin, lemon, and mustard oil.
Cook it over high heat until beautifully charred around the edges and juicy inside, then finish with lemon, cilantro, and mint chutney.
Spicy, smoky, juicy, and packed with authentic tikka flavor—perfect straight off the grill.