Ingredients

• 600 g boneless chicken (thighs or breast), cubed
• ½ cup thick curd (hung yogurt)
• 1½ tbsp ginger-garlic paste
• 1½ tsp red chilli powder
• 1 tsp coriander powder
• ½ tsp turmeric powder
• 1 tsp garam masala
• 1 tsp chaat masala
• 1 tbsp lemon juice
• 2 tbsp mustard oil or regular oil
• Salt to taste

• Capsicum cubes
• Onion cubes
• Oil or butter for brushing

Instructions

1. Clean Chicken: Wash chicken pieces and pat them completely dry.
2. Prepare Marinade: In a bowl, mix curd, ginger-garlic paste, spices, lemon juice, oil, and salt.
3. Marinate Chicken: Add chicken pieces and coat well. Cover and refrigerate for at least 2 hours.
4. Preheat Grill: Preheat oven or grill to 200°C.
5. Skewer Chicken: Thread marinated chicken onto skewers, alternating with onion and capsicum.
6. Grill: Grill for 20–25 minutes, turning halfway and brushing with oil.
7. Char Finish: Increase heat or place near flame briefly for smoky char.
8. Serve: Sprinkle chaat masala and serve hot with mint chutney.

Why You’ll Love This Recipe

• Restaurant-style taste at home
• Juicy and flavour-packed
• Perfect party starter
• High-protein dish
• Versatile cooking methods

Common Mistakes

• Using watery curd
• Skipping marination time
• Overcooking chicken
• Cooking on low heat only

Variations

Malai Tikka: Add cream and cashew paste.
Hariyali Tikka: Add coriander-mint paste.
Spicy: Increase chilli powder.

Personal Note

Chicken tikka kebab is my go-to starter for family gatherings. The smell of marinated chicken grilling instantly feels festive. Served fresh with green chutney and lemon, it always disappears first from the table.