Chicken Tikka Kebabs

chicken tikka kebabs edit 3


600 gm   Boneless Chicken (cut into medium size cubes)

6-8   Bamboo Skewers (soaked in water for 30 mins)

2 tbsp   Oil / Butter (melted)

Marinade 1:

2 tbsp   Ginger Garlic Paste

2 tbsp   Lemon Juice

1 tsp   Kashmiri Chili Powder

1/2 tsp   Turmeric Powder

Salt to taste

Marinade 2:

1/2 cup   Greek Yogurt / Hung Yogurt

1 1/2 tbsp   Kashmiri Chili Powder

1 tbsp   Mustard Oil

1/2 tbsp   Kasuri Methi / Dried Fenugreek

1/2 tbsp   Cumin (toasted and powdered)

1/2 tbsp    Tandoori Masala Powder (optional)

1/2 tsp   Garam Masala Powder

1/8 tsp   Red Food Colour (optional)

1 tbsp   Lemon Juice

Salt to taste

chicken tikka kebabas 1 edited


  1. Clean and cut chicken into medium size pieces.
  2. Take the chicken in a bowl and add ingredients in Marinade 1. Mix well and let it rest for an hour.
  3. In another bowl, mix all the ingredients mentioned under Marinade 2.
  4. Transfer the chicken into Marinade 2 bowl and stir until chicken is well coated. Cover the bowl with a clingfilm and refrigerate for minimum 3-4 hrs. (Preferably, overnight)
  5. When you are ready to cook, preheat the grill to high. Then, thread the chicken pieces into the skewers without packing them too tight. If there’s any flat chicken pieces then fold them over before threading.
  6. Now drizzle little oil or melted butter over the chicken pieces and place the dish in the griller.
  7. Grill the chicken for 10 to 15 mins, turning occasionally, until the chicken is cooked through and lightly charred.
  8. Serve along with some mint-yogurt chutney and few onion rings and lime wedges.

4 thoughts on “Chicken Tikka Kebabs

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