Chicken Tikka Kebab
Chicken Tikka Kebab — a classic Indian dish made with juicy boneless chicken pieces marinated in spiced yogurt and grilled to perfection. Bursting with smoky flavors, this popular appetizer is tender inside and slightly charred outside — perfect for any occasion.
2 weeks ago
Ingredients
Main Ingredients
First Marinade
Second Marinade
For Garnish
Nutrition Facts (per serving)
- Calories250
- Total Fat13 g
- Carbohydrates4 g
- Protein28 g
- Fiber1 g
Instructions
- 1Clean and cut the chicken into medium cubes. Pat dry completely with a paper towel.
- 2In a bowl, mix chicken with lemon juice, salt, and red chilli powder. Marinate for 15 minutes (first marinade).
- 3In another bowl, whisk curd with ginger-garlic paste, coriander powder, cumin powder, turmeric, red chilli powder, garam masala, kasuri methi, and mustard oil.
- 4Add the partially marinated chicken into this spiced curd mixture. Mix well and refrigerate for at least 1 hour (or up to 6 hours for deeper flavor).
- 5Preheat oven to 220°C (430°F). Thread the marinated chicken onto skewers, leaving small gaps between pieces.
- 6Arrange skewers on a baking tray lined with foil. Bake for 20–25 minutes, turning once halfway. Baste with oil or butter for juiciness.
- 7For a smoky touch, roast directly over an open flame for a few seconds on each side until slightly charred.
- 8Serve hot with mint chutney, onion rings, and lemon wedges.
Storage Tips
- 1Store leftover chicken tikka in an airtight container in the refrigerator for up to 2 days.
- 2Reheat in an oven or on a tawa to retain the smoky flavor — avoid microwaving for best texture.
- 3Marinated chicken can be frozen (uncooked) for up to a week; thaw before grilling.
Pro Tips
- 1Use thick curd for marination to avoid watery mixture and ensure even coating.
- 2For restaurant-style taste, use mustard oil — it enhances the authentic smoky flavor.
- 3Do not overcook; it can make the chicken dry. Grill till just tender and juicy.
- 4Sprinkle chaat masala just before serving for a flavorful finishing touch.
