Chicken Tikka Skewers are a classic dish from the Indian subcontinent, loved for their smoky aroma and rich, spicy marinade. Tender pieces of chicken are marinated in yoghurt and aromatic spices, then grilled or roasted to perfection. Whether you cook them on a barbecue, under a grill, or in the oven, these skewers promise a burst of flavour in every bite.
Ingredients (Serves 3–4)
For the marinade
- 500g boneless chicken breast or thigh (cut into bite-sized cubes)
- 150g thick natural yoghurt (Greek-style works well)
- 1½ tablespoons lemon juice
- 1 tablespoon ginger–garlic paste
- 1 teaspoon red chilli powder
- 1 teaspoon turmeric powder
- 1½ teaspoons ground cumin
- 1½ teaspoons ground coriander
- 1 teaspoon garam masala
- 1 teaspoon paprika (for colour)
- 2 tablespoons oil (preferably mustard or vegetable)
- Salt to taste
For the skewers
- 1 red onion, cut into large chunks
- 1 red pepper, cut into square pieces
- 1 green pepper, cut into square pieces
- Fresh coriander or mint leaves (for garnish)
- Lemon wedges (for serving)
Method
1. Prepare the marinade
- In a large mixing bowl, combine yoghurt, lemon juice, ginger–garlic paste, and all the ground spices.
- Add salt and oil, then mix thoroughly to form a smooth marinade.
- Add the chicken pieces and coat them evenly in the mixture.
- Cover and refrigerate for at least 1 hour (or up to overnight for maximum flavour).
2. Assemble the skewers
- If using wooden skewers, soak them in water for 20–30 minutes to prevent burning.
- Thread the marinated chicken pieces onto the skewers, alternating with onion and pepper chunks.
- Brush lightly with oil to help them crisp during cooking.
3. Cook the skewers
Option 1 – Grill or Barbecue:
- Preheat the grill or barbecue to medium–high heat.
- Cook the skewers for 12–15 minutes, turning occasionally, until the chicken is golden brown and cooked through.
Option 2 – Oven:
- Preheat the oven to 200°C (fan 180°C / gas mark 6).
- Place the skewers on a foil-lined baking tray and bake for 20–25 minutes, turning halfway through.
- For a charred finish, grill for an extra 2–3 minutes at the end.
4. Serve
- Arrange the chicken tikka skewers on a platter.
- Garnish with fresh coriander leaves and lemon wedges.
- Serve hot with mint yoghurt chutney, naan, or a crisp salad.
Chef’s Tips
- For a smokier flavour, finish the skewers over an open flame or add a drop of liquid smoke to the marinade.
- Chicken thighs stay juicier than breasts when grilled.
- You can make a paneer or vegetable version using the same marinade for vegetarians.
