Description
Chicken Tikka Kebab is a flavorful and tender grilled chicken dish marinated in a vibrant blend of spices, yogurt, and fresh herbs. Perfect for broiling, air frying, oven baking, or grilling on a BBQ, these kebabs are juicy, smoky, and packed with Indian-inspired flavors.
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 for Garnish
Instructions
- Prepare the Chicken: Cut the chicken breast into 2-3cm (~1 inch) cubes, ensuring uniform size for even cooking.
- Chop Coriander: Finely chop the fresh coriander leaves, which will be used in the marinade.
- Make Garlic Paste: Peel the garlic cloves and mash them into a smooth paste, adding a pinch of salt to facilitate the process.
- Prepare Ginger: Peel and grate the ginger, then combine it with garlic paste, salt, ground cumin, Kashmiri chili powder, garam masala, turmeric, chopped coriander, lemon juice, cooking oil, and yogurt to create the tikka marinade.
- Marinate Chicken: Mix the chicken cubes thoroughly with the marinade. Cover and refrigerate for at least 4 hours and up to 24 hours to absorb maximum flavor.
- Soak Skewers: If using bamboo skewers, soak them in water for 30 minutes before threading the chicken to prevent burning during cooking.
- Thread Chicken on Skewers: Carefully thread the marinated chicken pieces onto the skewers, making sure they are evenly spaced.
- Cook Under Grill (Broiler): Preheat the grill to its hottest setting. Place the kebabs under the grill and cook for 15-18 minutes, turning halfway through. Ensure the internal temperature reaches 73°C (165°F). Optionally, use a blow torch for extra charring.
- Cook in Air Fryer: Lightly spray the air fryer basket with oil. Place the kebabs in a single layer and air fry at 200°C (400°F) for 12-16 minutes, flipping halfway through. Check for an internal temperature of 73°C (165°F) before serving.
- Cook in Oven: Preheat the oven to 220°C (450°F) or 200°C (400°F) if fan-assisted. Place kebabs on a wire rack over a baking tray and cook for 15-20 minutes, turning once if desired. Verify internal temperature reaches 73°C (165°F). Optionally, add charring with a blow torch.
- Cook on BBQ: Preheat BBQ with direct and indirect heat zones. Oil the grill. Sear kebabs over direct heat for 1-2 minutes per side. Move them to indirect heat, close the lid, and cook until internal temperature reaches 73°C (165°F), about 8-15 minutes depending on heat.
- Serve: Garnish with freshly chopped coriander and serve hot for a delicious and authentic chicken tikka kebab experience.
Notes
- Always ensure chicken reaches an internal temperature of 73°C (165°F) for safe consumption.
- Marinating the chicken longer (up to 24 hours) intensifies the flavor and tenderness.
- Soaking bamboo skewers prevents burning and prolongs their usability during grilling.
- Using a blow torch after cooking adds authentic charring and smoky flavor.
- The recipe can be cooked using various methods: grill, air fryer, oven, or BBQ depending on available equipment.
Nutrition
- Serving Size: 1 serving (approximately 100g chicken kebab)
- Calories: 220 kcal
- Sugar: 2 g
- Sodium: 480 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 85 mg
