Chicken Tikka Kebabs with Indian Spices Recipe

If you’ve ever wanted to master juicy, flavorful kebabs packed with authentic Indian spices, you’re in the right place. This Chicken Tikka Kebabs with Indian Spices Recipe is absolutely fan-freaking-tastic and one of my all-time favorites. When I first tried it, I was blown away by the vibrant flavors and how tender the chicken turned out. Stick with me, and I’ll walk you through how to get those perfectly marinated, smoky, and spicy kebabs every time.

this Recipe

Ingredients You’ll Need

The magic of this Chicken Tikka Kebabs with Indian Spices Recipe lies in the fresh aromatics and robust spices that work beautifully together to create an unforgettable marinade. I always recommend fresh ginger and coriander for that bright zing that bottled spices can’t match.

• Chicken Breast: Choose fresh, skinless chicken breast for tender cubes that soak up all the flavors perfectly.
• Ginger: Fresh ginger is a must—grated finely, it adds warmth and a slight sharpness.
• Garlic: Use fresh garlic cloves; mashing them into a paste releases the essential oils.
• Salt: It helps break down the chicken fibers and intensifies the spices.
• Ground Cumin: Adds earthy depth to the marinade.
• Kashmiri Chili Powder: The secret to that signature red color and mild heat.
• Garam Masala: A fragrant mix of spices that defines the Indian flavor profile.
• Turmeric: Offers color and a subtle, peppery bitterness.
• Fresh Coriander: Both chopped in the marinade and as garnish to brighten the dish.
• Lemon Juice: Adds acidity to tenderize the chicken and balance flavors.
• Cooking Oil: Helps blend the marinade and keeps the kebabs from sticking to your grill.
• Yoghurt: The key to juicy, soft kebabs, it tenderizes and carries the spices deep into the meat.

Variations

I love how flexible this Chicken Tikka Kebabs with Indian Spices Recipe is—sometimes I switch things up based on what I have or who I’m cooking for. Feel free to make it yours!

• Spice Level: For a milder version, reduce the Kashmiri chili powder or swap it for paprika—my kids love when it’s less spicy.
• Protein Swap: I’ve tried this marinade with lamb chunks and it works beautifully, adding a smoky richness.
• Dairy-Free: Replace yoghurt with coconut yogurt for a tangy, dairy-free alternative that still tenderizes well.
• Herb Boost: Adding fresh mint alongside coriander lifted the freshness for a summer twist I adored.

How to Make Chicken Tikka Kebabs with Indian Spices Recipe

Step 1: Prepare Your Marinade

Start by peeling and mashing garlic into a paste—adding a pinch of salt really helps this process and releases those garlicky flavors. Grate your fresh ginger and then combine it with ground cumin, Kashmiri chili powder, garam masala, turmeric, lemon juice, cooking oil, yoghurt, and finely chopped fresh coriander. Mix it thoroughly until you get a vibrant, aromatic marinade that’ll make your kitchen smell heavenly.

Step 2: Cube and Marinate the Chicken

Cut your chicken breast into roughly 2-3 cm cubes—this size lets them cook evenly without drying out. Toss the chicken pieces in your marinade, making sure every cube is well-coated. Cover the bowl and let it marinate in the fridge for at least 4 hours, but if you can swing it, go for overnight. I discovered that the longer the chicken soaks in those spices, the more tender and flavorful it becomes.

Step 3: Skewer and Cook

Soak bamboo skewers in water for about 30 minutes before you thread the chicken on—this stops them from burning whether you’re grilling or broiling. Thread the chicken pieces onto skewers, keeping them snug but not too tightly packed so heat can circulate. Then, it’s your choice of cooking method: under the grill, in the oven, on the BBQ, or even air fryer. Each method gives a deliciously different texture and slight char; I’ll share my pro tips below so you get the best results regardless.

Step 4: Grill or Roast to Perfection

If you’re using the grill (broiler), preheat it to the highest setting and cook the kebabs for about 15-18 minutes, flipping halfway through. A quick blast with a blowtorch adds that gorgeous char if you have one handy—this trick took my kebabs from delicious to restaurant-quality. For the oven, set it to 220°C (450°F) or 200°C (400°F) if fan-assisted, then roast the skewers on a wire rack for 15-20 minutes. If air frying, 200°C (400°F) for 12-16 minutes works like a charm with turning halfway. BBQ lovers, get your grid hot, sear kebabs over direct heat briefly on each side, then move them to indirect heat to cook through. Always check that internal temperature hits 73°C (165°F) to stay safe and juicy!

How to Serve Chicken Tikka Kebabs with Indian Spices Recipe

Garnishes

I always sprinkle freshly chopped coriander leaves right before serving—it adds a fresh herbal brightness that complements the smoky spices beautifully. Sometimes I toss a little squeeze of lemon juice on top too, which really wakes up the flavors and adds a nice zingy contrast.

Side Dishes

My favorite sides with Chicken Tikka Kebabs are simple yet flavorful: fluffy basmati rice, cooling cucumber raita, and warm naan bread. The raita especially helps balance the smoky heat, and naan is perfect for wrapping the juicy chicken pieces.

Creative Ways to Present

For gatherings, I like turning these kebabs into a platter with colorful bowls of chutneys, fresh lime wedges, and rings of pickled onions. Alternatively, serving them wrapped in flatbreads with salad and mint chutney makes a fun and interactive meal everyone enjoys.

Make Ahead and Storage

Storing Leftovers

I usually store leftover cooked kebabs airtight in the fridge for up to 3 days. They keep surprisingly well, and the flavors deepen even more overnight. Just make sure they’re cooled before you seal the container.

Freezing

I’ve had great success freezing both the marinated raw chicken and cooked kebabs. For marinated chicken, portion into freezer bags and use within 2 months. Cooked kebabs freeze well too—wrap tightly in foil then place in a freezer bag to prevent drying out.

Reheating

To reheat, I prefer warming kebabs gently in the oven at 160°C (320°F) until heated through to avoid drying them out. A quick sear on a hot pan or under the grill at the end revives that fresh-off-the-grill char nicely.

FAQs

Final Thoughts

This Chicken Tikka Kebabs with Indian Spices Recipe holds a special place at my table because it consistently delivers that authentic, mouthwatering flavor I grew up loving. Whether for a casual dinner or a weekend BBQ, it’s my go-to for impressing friends without stress. Give it a try—I promise you’ll be hooked on that smoky, tender chicken goodness just like my family is.

Print