Chicken Tikka Skewers

Name: Chicken Tikka Skewers
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: north_indian
Ingredients: 500 g chicken breast (boneless, skinless, cut into 2-inch chunks); 0.75 cup yogurt (thick, hung for 30 minutes to remove excess water); 2 tbsp ginger-garlic paste; 2 tbsp lemon juice (freshly squeezed); 1 tsp red chili powder (Kashmiri, for color and mild heat); 1 pinch turmeric powder; 1 tsp garam masala; 1 tsp cumin powder (roasted); 1 tsp coriander powder; 1 tsp kasuri methi (dried fenugreek leaves, crushed between palms); 0.5 tsp salt; 2 tbsp mustard oil (for basting; can substitute with melted butter); 1 pcs bell pepper (large, cut into 1.5-inch squares); 1 pcs onion (large, cut into 1.5-inch squares and separated into layers); 2 pcs lime (halved, for serving); 2 tbsp cilantro (fresh, chopped, for garnish)

RATING

0.0/5

TASTE SCORE

8/10

Smoky, char-grilled chicken pieces marinated in a spiced yogurt blend, threaded onto skewers and cooked to tender perfection. These boneless chunks are kissed by fire, delivering a juicy bite with every piece. A beloved Indian appetizer that doubles as a protein-packed main dish, perfect with mint chutney and sliced onions.

PREP

20m

COOK

20m

SERVES

100 G

352 cal

SERVINGS

METHOD · 6 STEPS

prep
Prepare the chicken and vegetables.
1.Cut 500g chicken breast into 2-inch uniform chunks.
2.Cut bell pepper and onion into 1.5-inch squares. Separate onion layers.
3.Soak bamboo skewers in water for 30 minutes.
TIPUniform chunks ensure even cooking. Soak skewers well — dry bamboo will burn on the grill.
mix
Make the marinade.
1.In a large bowl, whisk 0.75 cup hung yogurt until smooth.
2.Add 2 tbsp ginger-garlic paste, 2 tbsp lemon juice, 1 tsp red chili powder, 1 pinch turmeric powder, 1 tsp garam masala, 1 tsp roasted cumin powder, 1 tsp coriander powder, 1 tsp crushed kasuri methi, and 0.5 tsp salt.
3.Whisk everything into a smooth, thick paste.
TIPHung yogurt is key — watery yogurt makes the marinade runny and won't stick to the chicken.
mix
Marinate the chicken.
1.Add chicken chunks to the marinade and coat each piece thoroughly.
2.Cover and refrigerate for at least 2 hours, preferably 4-6 hours.
TIPLonger marination means more tender, flavorful chicken. Overnight is best if you have time.
assemble
Thread the skewers.
1.Thread marinated chicken pieces onto soaked skewers, alternating with bell pepper and onion squares.
2.Leave a small gap between pieces for even cooking.
3.Place 5-6 pieces of chicken per skewer.
TIPDon't overcrowd the skewers — air needs to circulate for proper charring.
grill · ~15 min
Grill the chicken tikka.
1.Heat a grill pan or grill over medium-high heat until very hot.
2.Place skewers on the grill and cook for 5-6 minutes per side.
3.Baste with mustard oil while turning, until charred and cooked through (internal temp 165°F / 74°C).
4.Total cooking time: 12-15 minutes.
TIPDon't move the skewers for the first 3-4 minutes — this creates those beautiful char marks.
garnish · ~2 min
Rest, garnish, and serve.
1.Remove skewers from grill and let rest for 2 minutes.
2.Sprinkle with fresh chopped cilantro and a squeeze of lime.
3.Serve hot on the skewers with lime wedges.
TIPServe immediately while the chicken is still juicy and the edges are crisp.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Soak bamboo skewers for at least 30 minutes to prevent burning on the grill.
2
Always use hung yogurt; excess whey will make the marinade slip off the chicken.
3
For best char, don't move the skewers for the first 3-4 minutes on the grill.
4
Cut chicken and veggies into uniform sizes to ensure even cooking and browning.
5
Let the cooked skewers rest 2 minutes so juices redistribute before serving.
6
Baste with mustard oil while grilling to boost smoky flavor and prevent drying.
7
Thread pieces leaving a small gap so heat circulates for even charring.

RECIPE VARIATIONS

Adapt it for your goals.

paneer tikka skewers

Paneer tikka skewers

Replace chicken with 500g paneer cubes (skip the marination rest time; just coat and grill immediately). Perfect for vegetarians craving the same smoky tikka experience.

air fryer adaptation