Description
This Indian Tandoori Chicken Tikka Kebab is a vibrant and flavorful dish featuring tender chicken breast marinated in a blend of aromatic spices, yogurt, and fresh herbs. The marination infuses the chicken with a perfect balance of heat, zest, and earthiness, making it ideal for grilling or roasting. Served on skewers and garnished with fresh coriander, these kebabs make a delightful appetizer or main course with any Indian feast.
Ingredients
Scale
Chicken
- 400g (14 oz) Chicken Breast
Tandoori Marinade
- 35g (Thumb Sized Piece) Ginger
- 3 Cloves Garlic
- ½ teaspoon Salt
- ¼ teaspoon Ground Cumin
- 1 tablespoon Kashmiri Chili Powder
- 1 teaspoon Garam Masala
- ½ teaspoon Turmeric
- 15g (⅓–½ Packed Cup) Fresh Coriander
- 1 tablespoon Lemon Juice
- 2 tablespoon Cooking Oil
- 50g (¼ Cup) Yoghurt
Garnish
- Freshly chopped coriander
Instructions
- Prepare the Marinade: Peel the ginger and garlic, then finely chop or grind them into a paste. In a bowl, combine the ginger-garlic paste with salt, ground cumin, Kashmiri chili powder, garam masala, turmeric, freshly chopped coriander, lemon juice, cooking oil, and yogurt. Mix thoroughly to form a smooth tandoori marinade.
- Marinate the Chicken: Cut the chicken breast into bite-sized cubes or chunks. Add the chicken pieces to the marinade, ensuring each piece is well coated. Cover the bowl and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to penetrate.
- Preheat Grill or Oven: If grilling, preheat the grill to medium-high heat. For oven preparation, preheat the oven to 200°C (392°F) and line a baking tray with foil or a rack suitable for roasting.
- Assemble the Kebabs: Thread the marinated chicken pieces onto skewers evenly, leaving a bit of space between each piece for even cooking.
- Cook the Kebabs: Grill the skewers for 10-15 minutes, turning occasionally to ensure even cooking and to develop charred edges. If using an oven, roast the skewers for 15-20 minutes, turning once halfway through. Chicken should be cooked through with a nice tandoori color.
- Garnish and Serve: Once cooked, remove the kebabs from the grill or oven and sprinkle with freshly chopped coriander. Serve hot with lemon wedges, mint chutney, or yogurt sauce as preferred.
Notes
- For the best flavor, marinate the chicken overnight.
- You can substitute chicken breast with chicken thighs for juicier kebabs.
- If using wooden skewers, soak them in water for 30 minutes before grilling to prevent burning.
- Kashmiri chili powder imparts a vibrant color with moderate heat, but adjust to taste.
- This recipe can be cooked on a stovetop grill pan if a grill or oven is unavailable.
Keywords: Tandoori Chicken, Chicken Tikka, Indian Kebab, Grilled Chicken, Spicy Chicken Skewers