Description
Delicious and flavorful chicken tikka kebabs made with a homemade tandoori marinade and cooked to perfection. These kebabs are juicy, tender, and packed with aromatic spices.
Ingredients
Units
Scale
For the Tandoori Marinade:
- 35g (Thumb Sized Piece) Ginger
- 3 Cloves Garlic
- 1/2 Tsp Salt
- 1/4 Tsp Ground Cumin
- 1 Tbsp Kashmiri Chili Powder
- 1 Tsp Garam Masala
- 1/2 Tsp Turmeric
- 15g (1/3-1/2 Packed Cup) Fresh Coriander
- 1 Tbsp Lemon Juice
- 2 Tbsp Cooking Oil
- 50g (1/4 Cup) Yoghurt
Other:
- 400g (14 oz) Chicken Breast
- Freshly chopped coriander for Garnish
Instructions
- Cut the chicken into 2-3cm (~1″) cubes.
- Finely chop the coriander.
- Peel the garlic and mash it into a paste with a pinch of salt.
- Peel and grate the ginger, then mix it with all other marinade ingredients.
- Marinate the chicken for at least 4 hours.
- Cooking Under the Grill (Broiler):
- Preheat grill to its hottest setting.
- Grill kebabs for 15-18 minutes, flipping halfway.
- Ensure internal temperature reaches 73°C or 165°F.
- Cooking in an Air Fryer:
- Spray air fryer basket with oil.
- Cook kebabs at 200°C or 400°F for 12-16 minutes, flipping halfway.
- Ensure internal temperature reaches 73°C or 165°F.
- Cooking in the Oven:
- Preheat oven to 220°C or 450°F.
- Cook kebabs on wire rack for 15-20 minutes.
- Ensure internal temperature reaches 73°C or 165°F.
- Cooking on a BBQ:
- Oil BBQ grid and sear kebabs over direct heat.
- Move to indirect heat and cook until internal temperature reaches 73°C or 165°F.
Notes
- Ensure chicken reaches 73°C or 165°F before serving.
Nutrition
- Serving Size: 1 kebab
- Calories: 180
- Sugar: 2g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 60mg
