Description:
Chicken Tikka Kebabs are a popular Indian appetizer, often served with naan, rice, or a variety of chutneys. These tender, flavorful chunks of chicken are marinated in a mixture of yogurt and spices, then grilled to perfection. The smoky char and bold flavors make these kebabs irresistible, perfect for parties, barbecues, or a special dinner. The key to great chicken tikka kebabs is the marination time, which allows the spices to infuse the meat, ensuring a juicy and flavorful dish.
Ingredients:
For the marinade:
500g boneless chicken (cut into cubes)
1/2 cup plain yogurt
1 tbsp ginger-garlic paste
1 tbsp lemon juice
1 tbsp red chili powder
1 tsp turmeric powder
1 tsp garam masala powder
1/2 tsp cumin powder
1/2 tsp coriander powder
Salt to taste
2 tbsp vegetable oil or melted butter
For grilling:
1 tbsp oil (for brushing the skewers)
Fresh coriander leaves (for garnish)
Lemon wedges (for serving)
Instructions:
Prepare the marinade:
In a large mixing bowl, combine the yogurt, ginger-garlic paste, lemon juice, red chili powder, turmeric powder, garam masala, cumin, coriander powder, salt, and vegetable oil. Mix everything thoroughly to create a smooth paste.
Marinate the chicken:
Add the chicken cubes to the marinade. Mix well so the chicken is evenly coated with the marinade. Cover the bowl and refrigerate for at least 1-2 hours (overnight for best results).
Preheat the grill or oven:
Preheat your grill or oven to medium-high heat (about 200°C or 400°F). If using an oven, line a baking tray with aluminum foil and place a wire rack on top to allow heat circulation.
Skewer the chicken:
Thread the marinated chicken pieces onto metal or wooden skewers. Brush the skewers lightly with oil or melted butter to prevent sticking.
Grill the chicken:
Grill the chicken on medium-high heat for 10-15 minutes, turning occasionally, until the chicken is cooked through and has a nice char on the outside. If using an oven, bake for 15-20 minutes, flipping the skewers halfway through cooking.
Garnish and serve:
Once the chicken is cooked, remove it from the grill or oven. Garnish with fresh coriander leaves and serve with lemon wedges on the side.
Tips:
Marination: The longer you marinate the chicken, the more tender and flavorful it will be. Ideally, marinate for at least 4 hours or overnight for the best results.
Skewers: If using wooden skewers, soak them in water for 30 minutes before threading the chicken to prevent them from burning.
Grilling: To get the smoky flavor, you can use a charcoal grill. If using a gas grill or oven, consider adding a piece of charcoal in a small bowl to the grill for a smoky effect.
Yogurt consistency: If the yogurt is too thin, strain it before using it for the marinade to avoid excess moisture that can affect the marinade’s consistency.
Variations:
Vegetarian option: Replace the chicken with paneer (Indian cottage cheese) or tofu for a vegetarian version of this dish. Follow the same marination and grilling process.
Spicy version: Increase the amount of red chili powder and add green chilies for a more intense heat.
Mango Chicken Tikka: For a twist, add mango pulp to the marinade for a slight sweetness to balance the heat.
Keto version: Skip the sugar in any chutneys and use low-carb vegetables like bell peppers or zucchini on the skewers along with the chicken.
Corrections:
Avoid overcooking: Be cautious not to overcook the chicken, as it can become dry. Chicken is perfectly cooked when the internal temperature reaches 75°C (165°F), and the juices run clear.
Balance spice levels: If you find the marinade too spicy, reduce the chili powder and include more yogurt to balance the heat.
Marinade consistency: If the marinade is too thick, you can add a bit more yogurt or a splash of milk to reach the desired consistency.
Enjoy!
Serve your delicious chicken tikka kebabs with naan, rice, or a fresh salad, and enjoy the incredible flavors and smoky aroma that will leave everyone asking for seconds.