If you’re keen on Indian food, you’ll love these yogurt-marinated Chicken Tikka Kebabs. A flavor-packed summer time dinner concept for grilling season!
Chicken Tikka Skewers
This Chicken Tikka Kebab recipe is made with chunks of boneless, skinless hen thighs marinated in a spiced yogurt combination with garlic, ginger, and heat Indian spices. They grill up juicy, tender, and completely charred on the perimeters. I examined this recipe a number of methods—beneath the broiler, within the air fryer, and on the grill. While all strategies work, the grill is hands-down my favourite. It offers you that impossible to resist smoky char that takes the flavour to the subsequent degree. I shared all three prepare dinner choices under on your comfort. More Indian-inspired hen recipes to attempt, Chicken Tikka Masala, Chicken Curry with Coconut Milk, and Instant Pot Chicken Pulao.
Why You’ll Love These Chicken Tikka Kebabs
My love for Indian food started years in the past after I was first launched to the depth of Indian spices—and over time, I’ve realized from a lot of my Indian pals tips on how to use them in my kitchen. These kebabs are impressed by these flavors, tailored to be approachable and doable at dwelling.
If you make this hen tikka recipe, I might like to see it. Tag me in your images or movies on Instagram, TikTok, or Facebook. And make sure to be a part of the Skinnytaste Community to see what everybody’s cooking!
Ingredients You’ll Need
Here’s what you’ll have to make this straightforward hen tikka kabob recipe. See the recipe card under for the precise measurements.
- Whole Milk Greek Yogurt slowly tenderizes the hen to make it juicy. It’s a mild, efficient technique to tenderize meat by slowly breaking down the proteins within the hen.
- Tomato Paste for a wealthy tomato taste
- Olive Oil thins the marinade to assist it coat the hen.
- Aromatics: Minced garlic and ginger. You can grate contemporary ginger or use a ginger paste.
- Indian Spices: Turmeric, garam masala, coriander, cumin, cayenne pepper, and kosher salt
- Chicken Thighs: I examined this recipe with hen breasts, however it got here out a bit too dry for my liking. For one of the best texture and taste, I like to recommend utilizing boneless, skinless hen thighs.
- Red Onion will get sweeter and softer because it cooks.
- Garnish: Lime or lemon wedges and chopped cilantro
How to Make Chicken Tikka Kebab
Follow these steps to make these juicy hen tikka skewers. See the recipe card on the backside for printable instructions.
- Make the Chicken Tikka Yogurt Marinade: Combine the yogurt, tomato paste, oil, garlic, and ginger in a big bowl, then whisk within the spices. Add the hen to the bowl and stir to coat. Cover the bowl with plastic wrap and refrigerate for 1 to 4 hours.
- Make the Skewers: Thread the hen and pink onions onto steel skewers.
- Grill the Chicken: Preheat an out of doors grill or grill pan on medium warmth and calmly oil the grates. Grill the kebabs for a couple of minutes on both sides, rotating them as soon as they’ve grill marks and simply launch from the grates. Once the inner temperature reaches 165°F, take away them from the grill.
- Garnish the kabobs with chopped cilantro and serve with lime wedges and further yogurt.
Other Cooking Methods and Tips
- If utilizing wooden skewers, soak them in water for half-hour first.
- Uniform Pieces: Cut the hen into equal-sized items for even cooking.
- How to Tell When Chicken Is Done: Check the hen with a meat thermometer, however ensure to not contact the skewer with the probe.
- How to Broil: Preheat the oven to broil on high and place the highest rack 6 inches from the heating aspect. Put the kebabs on a foil-lined rimmed sheet pan and broil till the hen is barely charred. Remove the pan, rotate the skewers, and return to the oven. Repeat till the hen is charred on all sides and the inner temp is 165°F.
- Air Fryer Chicken Tikka: Don’t use the skewers. Spray the basket with oil, and air fry the hen and onions for quarter-hour at 400°F, shaking the basket midway by way of.
Chicken Tikka Variations
- Chicken: Use boneless, skinless hen breasts, simply ensure you don’t overcook them, so that they’re not dry.
- Greek Yogurt: Substitute 1% yogurt for a lighter choice or omit for dairy-free.
- Add Extra Veggies, like bell peppers or mushrooms, to the skewers.
- Spiciness: Feel free to omit or add extra cayenne to fit your tastes.
Serving Suggestions
- Serve the hen tikka with heat naan, basmati rice, and cucumber raita, or wrap it in a pita with yogurt sauce and crunchy veggies.
- Pictured right here, they’re served with Turmeric Basmati Rice and Creamy Cucumber Salad.
Storage
- Refrigerate the hen and onions in an hermetic container for as much as 4 days.
- How to Reheat: Remove the hen and onions from the skewers and microwave them till heat. You may also reheat them within the air fryer at 360°F for a couple of minutes or eat them chilly on a salad.
- Freeze the kabobs for as much as 3 months and thaw within the fridge.
More Skewers You Will Love
See extra Indian recipes right here, plus these 5 kabob recipes:
Yield: 6 servings
Serving Size: 1 kabob
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Add the yogurt, tomato paste, olive oil, garlic, and ginger to a big mixing bowl and whisk till evenly mixed. Add the entire spices and the salt to the bowl and whisk to include. Add the hen to the bowl and stir to coat the hen evenly within the marinade. Cover the bowl with plastic wrap and refrigerate for 1-4 hours.
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Remove the hen from the fridge. Thread the hen and the pink onion onto steel skewers, with a bit of onion in between every hen dice.
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To grill, preheat an out of doors grill or indoor grill pan to medium warmth and calmly oil the grates. Transfer the kabobs to the grill and prepare dinner till the hen simply releases from the grates and has good stable grill marks, about 3-4 minutes. Rotate and proceed to prepare dinner the hen till evenly charred and the inner temperature reaches 165° F, about 22 to 25 minutes complete.
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Garnish the kabobs with chopped cilantro and serve with lime wedges and yogurt.
Last Step:
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To prepare dinner beneath the broiler, preheat the oven to broil on high. Line a rimmed baking sheet with foil. Place the kabobs on the baking sheet and switch to the oven. Broil 6 inched from the heating aspect, till the topside of the hen is barely charred, about 3-4 minutes. Keep a watch on them as everybody’s broilers are barely completely different. Remove the baking sheet from the oven and rotate the kabobs. Return the baking sheet to the oven and proceed the method till the hen is evenly charred and the inner temperature reaches 165°F.
Air fryer recipe, skip the skewers and air fry 400°F 16 minutes, shaking the basket midway.
Serving: 1 kabob, Calories: 230 kcal, Carbohydrates: 4 g, Protein: 31.5 g, Fat: 9 g, Saturated Fat: 2.5 g, Cholesterol: 144 mg, Sodium: 473 mg, Fiber: 0.5 g, Sugar: 2 g
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