Why You’ll Love This Recipe
Tandoori chicken tikka skewers are a true classic of Indian cuisine, bringing together smoky charred chicken with bold, aromatic spices. Marinated in yogurt, garlic, ginger, and a vibrant tandoori spice mix, the chicken becomes incredibly tender and flavorful once grilled or roasted. The skewers are not only delicious but also versatile—they can be served as appetizers, paired with naan and chutney, or enjoyed with a fresh salad for a lighter meal. I once tried adding a squeeze of lemon juice right before serving, and it brightened the flavors beautifully, balancing the smoky heat with refreshing acidity. These skewers are ideal for summer barbecues, dinner parties, or even weeknight dinners when you crave something exciting and restaurant-worthy at home.
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Tandoori Chicken Tikka Skewers – Smoky, Spiced, and Perfectly Grilled
- Total Time: 35 mins (plus marination time)
- Yield: 4 servings
- Diet: Halal
Description
Juicy chicken pieces marinated in a spiced yogurt mixture, skewered, and grilled to perfection with a smoky tandoori flavor.
Ingredients
- 500g boneless chicken breast or thighs, cut into cubes
- 1 cup plain yogurt
- 2 tablespoons lemon juice
- 2 tablespoons vegetable oil
- 2 tablespoons ginger-garlic paste
- 2 teaspoons red chili powder
- 1 teaspoon turmeric powder
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon garam masala
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt (adjust to taste)
- 1 tablespoon fresh cilantro, chopped (for garnish)
- Onion slices, lemon wedges (for serving)
- Wooden or metal skewers
Instructions
- In a bowl, mix yogurt, lemon juice, oil, ginger-garlic paste, chili powder, turmeric, cumin, coriander, garam masala, paprika, and salt to make the marinade.
- Add chicken pieces to the marinade, coat well, cover, and refrigerate for at least 2 hours or overnight for best results.
- Preheat grill or oven to 200°C (400°F). If using wooden skewers, soak them in water for 30 minutes beforehand.
- Thread the marinated chicken onto skewers.
- Grill for 15–20 minutes, turning occasionally, until chicken is cooked through and slightly charred at the edges.
- Garnish with fresh cilantro and serve hot with onion slices and lemon wedges.
Notes
- For extra smoky flavor, place a small piece of hot charcoal in a bowl, drizzle with oil, cover the chicken, and let it smoke for 2–3 minutes before serving.
- You can bake in the oven and finish under the broiler for a charred effect.
- Adjust chili powder according to spice preference.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Appetizer
- Method: Grilling
- Cuisine: Indian
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Chicken breast or thighs – Boneless chicken works best, cut into bite-sized cubes. Thighs stay juicier, while breasts give a leaner texture.
Yogurt – The base of the marinade, yogurt tenderizes the chicken and helps the spices adhere while adding creaminess.
Garlic – Freshly minced garlic infuses bold aroma into the marinade.
Ginger – A key element that pairs beautifully with garlic to create a classic tikka flavor profile.
Tandoori masala – A blend of spices that gives the chicken its signature color and smoky taste.
Ground cumin and coriander – These add earthy depth and a subtle citrusy note to the marinade.
Turmeric – Just a touch enhances color and brings warmth.
Chili powder or cayenne pepper – Adjust the heat level depending on your preference.
Lemon juice – Balances the richness of the marinade and adds freshness.
Salt – Essential for enhancing all the flavors.
Oil – A small drizzle helps keep the chicken moist during grilling.
Fresh cilantro – Chopped for garnish, it adds a fresh burst of flavor at the end.
Directions
Start by preparing the marinade. In a large bowl, mix yogurt, garlic, ginger, tandoori masala, cumin, coriander, turmeric, chili powder, lemon juice, salt, and a drizzle of oil. Stir until smooth and well combined.
Add the chicken pieces to the marinade, coating them thoroughly. Cover and refrigerate for at least 1 hour, though overnight marination yields the best flavor and tenderness.
When ready to cook, preheat your grill, grill pan, or oven broiler. Thread the marinated chicken pieces onto skewers, leaving a little space between each piece to ensure even cooking.
Grill or broil the skewers over medium-high heat for 12–15 minutes, turning occasionally until the chicken is fully cooked and slightly charred at the edges. The internal temperature should reach 165°F (74°C).
Once cooked, let the skewers rest for a couple of minutes before serving. Garnish with fresh cilantro and serve with naan, lemon wedges, and cooling yogurt raita.
Servings and timing
This recipe serves 4 people. Preparation takes about 15 minutes, with at least 1 hour for marination. Cooking time is 15 minutes, making it a quick yet flavorful dish once the marination is done.
Storage/reheating
Store leftover skewers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or oven at 325°F (163°C) until warmed through. Avoid microwaving for too long, as it may dry out the chicken.
Variations and Customizations
Paneer tikka skewers – Replace chicken with paneer for a vegetarian option.
Seafood twist – Try the same marinade with shrimp or fish fillets for a lighter version.
Add vegetables – Thread bell peppers, onions, or zucchini onto the skewers with the chicken for added flavor and color.
Creamy marinade – Add a spoonful of cashew paste or cream for a richer, restaurant-style flavor.
Smoky finish – Place a piece of hot charcoal in a small bowl inside the marinated chicken dish, cover with a lid, and let it infuse for a smoky aroma before grilling.
Spicy lovers’ version – Increase chili powder or add fresh chopped green chilies to the marinade.
Low-fat option – Use Greek yogurt and lean chicken breast for a lighter version without compromising flavor.
Flatbread wrap – Serve the grilled chicken tikka inside flatbreads with lettuce, onions, and sauce for a quick wrap.
FAQs
Can I cook these skewers in the oven?
Yes, bake at 425°F (220°C) for 20 minutes, turning halfway, and broil for a few minutes at the end for char.
Can I use wooden skewers?
Yes, but soak them in water for 30 minutes before grilling to prevent burning.
What cut of chicken is best for tikka skewers?
Thighs are juicier, but chicken breast works well for a leaner option.
Can I prepare the marinade in advance?
Yes, you can make the marinade up to 2 days ahead and keep it refrigerated.
Is tandoori chicken tikka very spicy?
It’s mildly spiced, but you can adjust chili levels to taste.
Can I cook without skewers?
Yes, simply bake or grill the chicken pieces directly on a tray.
What can I serve with chicken tikka skewers?
Naan, rice, cucumber salad, or mint chutney make great accompaniments.
Can I freeze marinated chicken?
Yes, freeze raw marinated chicken for up to 2 months. Thaw before grilling.
How do I get the red color like restaurant tandoori?
Some restaurants use food coloring, but paprika or Kashmiri chili powder naturally enhances the color.
Can I make this recipe dairy-free?
Yes, substitute yogurt with coconut yogurt or a dairy-free alternative.
Conclusion
Tandoori chicken tikka skewers are a vibrant, flavorful dish that captures the essence of Indian cooking. Juicy chicken pieces marinated in yogurt and spices, grilled to perfection, and finished with a squeeze of lemon create a meal that’s both satisfying and exciting. I especially love serving these skewers with naan and mint chutney for a complete experience, though they’re equally delicious on their own. Whether you prepare them for a backyard barbecue, a festive dinner, or a weeknight treat, these skewers are guaranteed to impress and bring bold flavors to your table.
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