Name: Indian Tandoori Chicken Tikka Kebab Skewers
Prep time: 4 h 10 min
Cook time: PT-489143H52M40S
Total time: 4 h 25 min
Cuisine: Indian
Ingredients: 400 g (14 oz) chicken breast, cut into 2–3 cm cubes; 35 g fresh ginger, peeled and grated; 3 cloves garlic, peeled and mashed to a paste; ½ teaspoon salt; ¼ teaspoon ground cumin; 1 tablespoon Kashmiri chili powder; 1 teaspoon garam masala; ½ teaspoon turmeric; 15 g fresh coriander, finely chopped; 1 tablespoon lemon juice; 2 tablespoons cooking oil; 50 g (¼ cup) plain yoghurt; Extra fresh coriander, chopped (for garnish)

These Indian Tandoori Chicken Tikka Kebab Skewers bring together juicy, tender chicken and a vibrant blend of spices in a yogurt-based marinade. I love how each skewer gets perfectly charred while locking in bold, smoky flavors. Whether I’m firing up the BBQ, using the air fryer, or simply grilling in the oven, this dish never fails to impress — especially when served with warm flatbread, cooling raita, or a fresh salad.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

400 g (14 oz) chicken breast, cut into 2–3 cm cubes

35 g (thumb‑sized) fresh ginger, peeled and grated

3 cloves garlic, peeled and mashed to a paste

½ teaspoon salt

¼ teaspoon ground cumin

1 tablespoon Kashmiri chili powder

1 teaspoon garam masala

½ teaspoon turmeric

15 g fresh coriander, finely chopped

1 tablespoon lemon juice

2 tablespoons cooking oil

50 g (¼ cup) plain yoghurt

Extra fresh coriander, chopped (for garnish)

Directions

I start by mixing the marinade in a large bowl — grated ginger, garlic paste, salt, cumin, chili powder, garam masala, turmeric, chopped coriander, lemon juice, oil, and yogurt. Once it’s smooth and well combined, I toss in the chicken cubes and make sure each piece is coated generously. Then I cover and refrigerate it for at least 4 hours — though overnight is even better.

When I’m ready to cook, I thread the chicken onto skewers (soaking bamboo ones in water ahead of time to avoid burning). Depending on my mood or setup, here’s how I cook them:

Grill (broiler): I preheat the grill on high and cook the skewers for 15–18 minutes, turning occasionally, until they hit 73 °C (165 °F) inside.

Air fryer: I lightly oil the basket, place the skewers in a single layer, and cook at 200 °C (400 °F) for 12–16 minutes, flipping halfway.

Oven: I preheat the oven to 220 °C (450 °F) or 200 °C with a fan. I place the skewers on a wire rack over a tray and cook them for 15–20 minutes.

BBQ: I heat the grill on high, oil the grates, and sear the skewers for 1–2 minutes per side. Then I move them to indirect heat, cover the grill, and let them finish cooking (around 8–15 minutes).

For extra char or crispy edges, I sometimes blast the kebabs briefly with a blowtorch.

To finish, I garnish them with fresh coriander and serve them with flatbread, a fresh salad, and a generous spoon of raita.

Servings and timing

Servings: 2

Prep Time: 4 hours 10 minutes (including marination)

Cooking Time: 15–20 minutes

Total Time: ~4 hours 25 minutes

Calories: ~444 kcal per serving

Variations

Chicken thighs: I sometimes swap out chicken breast for boneless thighs — they stay extra juicy.

Spicier version: I increase the Kashmiri chili powder or add green chili paste for more heat.

Vegetarian: I use paneer or tofu in place of chicken with the same marinade.

Mint twist: Adding fresh mint to the marinade gives a refreshing flavor boost.

Smoky flavor: For a restaurant-style smoky taste, I use the dhungar method with hot charcoal and ghee.

Storage/Reheating

If I have leftovers, I store them in an airtight container in the fridge for up to 3 days. To reheat, I prefer using the oven at 180 °C (350 °F) for 8–10 minutes to maintain the texture. The air fryer also works great for reheating — around 5 minutes at 180 °C. I avoid the microwave unless I’m in a rush, as it can make the chicken rubbery.

FAQs

What’s the difference between chicken tikka and chicken tandoori?

Chicken tikka uses boneless pieces marinated and grilled, usually on skewers. Chicken tandoori typically uses bone-in pieces and is traditionally cooked in a tandoor (clay oven), giving it a deeper smoky flavor.

Can I freeze the marinated chicken?

Yes, I freeze the marinated chicken in a sealed bag or container for up to 2 months. When I’m ready to cook, I thaw it overnight in the fridge before grilling.

Is there a substitute for Kashmiri chili powder?

If I don’t have Kashmiri chili powder, I use a mix of paprika (for color) and cayenne pepper (for heat). The flavor isn’t exactly the same, but it’s a good alternative.

Can I cook these without skewers?

Definitely. I sometimes lay the marinated chicken directly on a baking tray or grill pan and cook as usual — it still turns out flavorful and juicy.

What should I serve with chicken tikka kebabs?

I like serving these skewers with naan or roti, a simple cucumber raita, and a chopped salad. They’re also great in wraps with lettuce, onions, and mint chutney.

Conclusion

These Indian Tandoori Chicken Tikka Kebab Skewers have become one of my go-to recipes for bold, spicy flavor with minimal fuss. The marinade does all the heavy lifting, and the multiple cooking methods make it easy to whip up any time. Whether I’m hosting a barbecue or just craving something satisfying, these kebabs hit the spot — juicy, aromatic, and perfectly charred.

Recipe: