Easy Chicken Tikka Kebabs Recipe

If you’re craving something bursting with flavor yet straightforward to whip up, you’re in the right place. This Easy Chicken Tikka Kebabs Recipe is one of my absolute favorites to make when I want that smoky, spiced goodness without the fuss. I’ve been cooking it for years, and let me tell you—this recipe nails the balance of tender, juicy chicken with a marinade that’s packed with vibrant spices and just the right kick. Stick around and I’ll walk you through my tips so you can get delicious, restaurant-quality kebabs right at home.

this Recipe

Ingredients You’ll Need

Each ingredient here plays a role in making these tikka kebabs pop with flavor. The ginger and garlic add that classic punch, while Kashmiri chili powder brings vibrant color without overwhelming heat. I always recommend fresh coriander for that bright herbaceous touch, but dried works in a pinch too.

• Chicken Breast: Choose fresh, skinless chicken breast for juicy, tender pieces that grill beautifully.
• Ginger: Fresh ginger is a must—I always grate it myself for that zesty warmth.
• Garlic: Fresh cloves mashed into a paste really unlock deep aromatic flavor.
• Salt: A pinch helps balance flavors and aids the garlic paste process.
• Ground Cumin: Adds mild earthiness that blends seamlessly with other spices.
• Kashmiri Chili Powder: Offers color and gentle spice—feel free to adjust to taste.
• Garam Masala: For that signature Indian warmth and complexity.
• Turmeric: Brings a lovely golden hue and subtle earthiness.
• Fresh Coriander: Both packed into the marinade and as garnish, it brightens every bite.
• Lemon Juice: The acid tenderizes the chicken and adds fresh zing.
• Cooking Oil: Helps the marinade stick and keeps the kebabs moist while grilling.
• Yoghurt: Makes the chicken tender and juicy; use plain, unsweetened yoghurt.

Variations

I love experimenting with this Easy Chicken Tikka Kebabs Recipe depending on the season or what I have on hand. Feel free to tweak the spice levels or swap out ingredients to fit your preferences or dietary needs—this recipe is a fantastic base!

• Extra Heat: When I want a spicier kebab, I add a pinch of cayenne or some finely chopped green chilies to the marinade—it gives it a noticeable but pleasant kick.
• Dairy-Free: Substitute yoghurt with coconut cream or a vegan yoghurt alternative for a dairy-free version that’s still creamy and tender.
• Vegetarian Option: Use paneer or firm tofu cubes in place of chicken for delicious veggie kebabs that soak up the same flavorful marinade.
• Herb Swaps: Cilantro is my go-to, but I sometimes add a bit of fresh mint for a fresher twist that pairs great with the spices.

How to Make Easy Chicken Tikka Kebabs Recipe

Step 1: Prep the Chicken and Marinade

Start by cutting the chicken breast into roughly 2-3 cm cubes—about an inch is perfect. You want uniform pieces to ensure even cooking. While you’re at it, finely chop a good handful of fresh coriander. Then, peel and mash the garlic cloves into a paste; adding a pinch of salt helps break them down easier. Grate the ginger fresh too—it makes all the difference compared to pre-ground.

Mix together all your marinade ingredients: garlic paste, grated ginger, salt, cumin, Kashmiri chili powder, garam masala, turmeric, fresh coriander, lemon juice, cooking oil, and yoghurt. Stir until it’s a beautifully fragrant paste. Toss the chicken pieces into this marinade, coating each cube thoroughly. Cover and pop it in the fridge for at least 4 hours, but honestly, overnight is the magic window if you can swing it. The longer the chicken marinates, the richer and more tender it becomes.

Step 2: Skewer and Get Ready to Cook

If you’re using bamboo skewers, soak them in water for about 30 minutes before threading the chicken—this prevents them from burning on the grill. Thread chicken cubes onto the skewers, leaving a little space between pieces for even cooking and to help the heat circulate.

Step 3: Choose Your Cooking Method

You’ve got several great options here depending on what you have and the day’s vibe:

• Under the grill (broiler): Preheat it to the highest setting. Grill the kebabs for 15-18 minutes, flipping halfway through. To get that authentic char, give them a quick torch if you have one.
• Air fryer: Lightly oil the basket, air fry at 200°C (400°F) for 12-16 minutes, flipping once.
• Oven: Preheat to 220°C (450°F), or 200°C (400°F) if fan-assisted, and cook on a wire rack set over a baking tray for 15-20 minutes.
• BBQ: Oil your grill, sear kebabs over direct heat briefly for color, then move to indirect heat covering with the lid until cooked through.

Wait for the internal temperature to reach 73°C/165°F to ensure safety and juiciness.

How to Serve Easy Chicken Tikka Kebabs Recipe

Garnishes

I always sprinkle my kebabs with freshly chopped coriander for a pop of green and fresh flavor. A squeeze of lemon right before serving really wakes things up too. Sometimes, I like to add thin slices of red onion or a drizzle of cooling mint yoghurt to balance the spices.

Side Dishes

We love pairing these kebabs with fluffy basmati rice or warm naan bread to soak up the juices. A simple cucumber raita or a vibrant salad with tomatoes, onions, and a squeeze of lime also goes perfectly. For a heartier meal, roasted potatoes or grilled veggies are fantastic companions.

Creative Ways to Present

For parties, I like to thread smaller pieces on mini skewers and present them on a platter alongside colorful chutneys like mango or tamarind. Serving them over a bed of fragrant rice with edible flowers and fresh mint leaves gives an impressive and festive look. Sometimes, popping a dollop of raita inside a pita pocket with the kebabs makes a fun and portable lunch option.

Make Ahead and Storage

Storing Leftovers

I usually store any leftover cooked kebabs in an airtight container in the fridge for up to 2 days. They hold up really well, which is great for quick lunches or snacks the next day.

Freezing

For longer storage, I freeze marinated, uncooked chicken skewers separately in freezer bags. When you want to cook them, thaw overnight in the fridge and cook as usual. This trick saves so much time on busy days!

Reheating

The best way I’ve found to reheat these kebabs without drying them out is in the oven or air fryer at a moderate temperature (about 180°C/350°F) for 5–7 minutes. This keeps them juicy and brings back that lovely char.

FAQs

Final Thoughts

This Easy Chicken Tikka Kebabs Recipe is one of those dishes I always come back to whenever I want something seriously tasty but hassle-free. The balance of spices, the tender chicken, and the versatility of cooking methods make it such a rewarding meal to make and share. I hope you give it a try and that it brings a little joy and flavor to your kitchen like it does mine. Trust me, once you nail these kebabs, they’ll become a go-to in your recipe rotation too!

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