Description
This Chicken Tikka Kebab recipe offers a flavorful and aromatic Indian-inspired grilled chicken dish. Marinated in a vibrant tandoori sauce made with fresh ginger, garlic, spices, yogurt, and lemon juice, the chicken is tenderized and infused with rich flavors before being cooked to perfection under a grill, in an oven, air fryer, or on a BBQ. Perfectly charred and juicy, these kebabs make a delicious main course for any occasion.
Ingredients
Scale
Chicken
- 400g (14 oz) Chicken Breast
Tandoori Marinade
- 35g (Thumb Sized Piece) Ginger
- 3 Cloves Garlic
- ½ Tsp Salt
- ¼ Tsp Ground Cumin
- 1 Tbsp Kashmiri Chili Powder
- 1 Tsp Garam Masala
- ½ Tsp Turmeric
- 15g (⅓-½ Packed Cup) Fresh Coriander
- 1 Tbsp Lemon Juice
- 2 Tbsp Cooking Oil
- 50g (¼ Cup) Yoghurt
Garnish
- Freshly chopped coriander
Instructions
- Prepare the chicken: Cut the chicken breast into 2-3cm (~1 inch) cubes, ensuring even pieces for uniform cooking.
- Chop coriander: Finely chop the fresh coriander to incorporate into the marinade and for garnish.
- Make garlic paste: Peel the garlic cloves and mash them into a smooth paste; adding a pinch of salt helps this process.
- Prepare ginger: Peel and grate the ginger finely to release its flavor for the marinade.
- Combine marinade: In a bowl, mix grated ginger, garlic paste, salt, ground cumin, Kashmiri chili powder, garam masala, turmeric, chopped coriander, lemon juice, cooking oil, and yogurt until well combined.
- Marinate chicken: Add the chicken cubes to the marinade and mix thoroughly to coat all pieces. Cover and refrigerate for at least 4 hours, ideally up to 24 hours for maximum flavor infusion.
- Prepare skewers: If using bamboo skewers, soak them in water for half an hour before threading the marinated chicken to prevent burning during cooking.
- Cooking under Grill (Broiler): Preheat the grill to its highest setting. Place the kebabs on a suitable tray and grill for 15-18 minutes, flipping halfway through to cook evenly. Confirm the internal temperature reaches 73°C (165°F). Optionally, use a blow torch for extra charring.
- Cooking in Air Fryer: Lightly spray the air fryer basket with oil. Arrange kebabs in a single layer and cook at 200°C (400°F) for 12-16 minutes, flipping halfway. Ensure internal temperature reaches 73°C (165°F).
- Cooking in Oven: Preheat oven to 220°C (450°F) or 200°C (400°F) for fan-assisted ovens. Place kebabs on a wire rack set over a baking tray and cook for 15-20 minutes, flipping if desired. Verify internal temp reaches 73°C (165°F). Optionally finish with a blow torch for charring.
- Cooking on BBQ: Preheat BBQ with direct and indirect heat zones. Oil the grill grid and sear kebabs over direct heat for 1-2 minutes per side to develop color. Then move to indirect heat, close lid, and cook for 8-15 minutes until internal temperature hits 73°C (165°F).
- Serve: Garnish with freshly chopped coriander and serve hot.
Notes
- Ensure chicken reaches an internal temperature of 73°C (165°F) before serving to guarantee it is safely cooked.
- Marinating for longer than 4 hours (up to 24 hours) improves flavor and tenderness.
- Soaking bamboo skewers prevents them from burning during grilling or cooking.
- If you don’t have a blow torch, charring can be achieved by using the grill or BBQ’s direct high heat.
- The recipe can be cooked via grill, oven, air fryer, or BBQ depending on available equipment and preference.
Nutrition
- Serving Size: 1 serving (approx. 150g cooked chicken kebab)
- Calories: 280 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 36 g
- Cholesterol: 85 mg
