Description
This Chicken Tikka Kebab recipe features tender chicken breast marinated in a vibrant tandoori-spiced yogurt mixture, infused with fresh ginger, garlic, and aromatic spices. The marinated chicken is threaded onto skewers and cooked to perfection using various methods such as grilling, air frying, oven roasting, or BBQ, resulting in a flavorful and juicy kebab with a hint of char. Perfect as an appetizer or main course, these kebabs pair well with fresh coriander garnish and lemon wedges.
Ingredients
Scale
Chicken
- 400g (14 oz) Chicken Breast, cut into 2-3cm cubes
Tandoori Marinade
- 35g (Thumb Sized Piece) Ginger, peeled and grated
- 3 Cloves Garlic, peeled and mashed into a paste
- ½ Tsp Salt (plus a pinch to help mash garlic)
- ¼ Tsp Ground Cumin
- 1 Tbsp Kashmiri Chili Powder
- 1 Tsp Garam Masala
- ½ Tsp Turmeric
- 15g (⅓-½ Packed Cup) Fresh Coriander, finely chopped
- 1 Tbsp Lemon Juice
- 2 Tbsp Cooking Oil
- 50g (¼ Cup) Yoghurt
To Garnish
- Freshly chopped coriander
Instructions
- Prepare the Chicken: Cut the chicken breast into 2-3 cm (~1 inch) cubes to allow even marination and cooking.
- Make the Marinade: Peel the garlic and mash it into a paste using a pinch of salt to aid in the process. Peel and grate the ginger finely. Combine the garlic paste, grated ginger, salt, ground cumin, Kashmiri chili powder, garam masala, turmeric, finely chopped fresh coriander, lemon juice, cooking oil, and yogurt in a bowl. Mix thoroughly to create the tandoori marinade.
- Marinate the Chicken: Add the chicken pieces to the marinade mixture and coat them evenly. Cover and refrigerate the mixture to marinate for at least 4 hours and up to 24 hours, with longer marination providing deeper flavor.
- Prepare Skewers: If using bamboo skewers, soak them in water for at least 30 minutes before cooking to prevent burning. Thread the marinated chicken pieces onto the skewers evenly.
- Cook Under the Grill (Broiler): Preheat the grill to its highest setting. Place the chicken skewers under the grill and cook for 15-18 minutes, flipping halfway through to ensure even cooking. Confirm the internal temperature reaches 73°C (165°F) before serving. For electric grills lacking high heat, a quick blow torch blast can add desirable char.
- Air Fryer Option: Lightly spray the air fryer basket with oil. Arrange the kebabs in a single layer and air fry at 200°C (400°F) for 12-16 minutes, turning once halfway. Check internal temperature to ensure it reaches 73°C (165°F).
- Oven Cooking Option: Preheat the oven to 220°C (450°F) or 200°C (400°F) if fan-assisted. Place the chicken skewers on a wire rack set over a baking tray and bake for 15-20 minutes. Ensure internal temperature reaches 73°C (165°F) before serving. A final sear with a blow torch can enhance charred flavor.
- BBQ Method: Heat the BBQ to create direct and indirect heat zones. Oil the grill grate. Sear the kebabs over direct heat for 1-2 minutes per side to develop color. Move the skewers to the indirect heat zone, close the lid, and cook until the internal temperature reaches 73°C (165°F), approximately 8-15 minutes depending on BBQ heat.
- Garnish and Serve: Once cooked, garnish the kebabs with freshly chopped coriander. Serve hot with accompaniments of choice.
Notes
- Always ensure the chicken is cooked to an internal temperature of 73°C (165°F) to guarantee safety.
- Longer marination (up to 24 hours) enhances the depth of flavor and tenderness of the chicken.
- If using bamboo skewers, soaking prevents them from burning during cooking.
- Using a blow torch after cooking can add authentic char and smoky flavor, especially when grilling or oven-baking.
- Adjust chili powder quantity according to your preferred spice level.
Nutrition
- Serving Size: 1 serving (approx. 150g cooked kebab)
- Calories: 220 kcal
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 85 mg
