Chicken Tikka Kebab is an absolutely drool-worthy appetizer that is packed with flavor, no doubt. In fact, Chicken Tikka is a very well known starter or kabab not just in India but world-wide. Yes! that’s true. It starts with the boneless chicken pieces marinated in yogurt along with lime juice and aromatic spices, then threaded onto skewers and cooked to create a delicious appetizer. But it’s not that easy!
I mean, obviously its a very simple- easy to make recipe tat literally anyone can make in the kitchen without using oven or air-fryer but the main secret lies in fact in its marination time. It is said that the more time you keep the Chicken tikka pieces soaked in marination in the refrigerator the better it will taste. (Also, make sure that you add hung yogurt not just any curd with water in it.) So, we had to try this, therefore, we kept the chicken marinated overnight & grilled them in the morning for lunch AND I swearrrr, the Kebabs tasted heavenly delicious. No exaggeration! I have never taste such deliciously cooked, drool-worthy Kebab recipe in my life and I absolutely had to take a oath that I would never ever going to order this kebabs in the restaurants ever again because now I could make this at home. But, this also reminded me to share the hot-tempting sumptuous Kebab recipe with everyone here in this blog, so here it goes.
Ingredients For Marination:
| Items | Quantity |
| Boneless Chicken (cut into 2” tikka pieces) | 700 gms |
| Salt | 1 1/2 tsp |
| Ginger Paste | 1 tsp |
| Garlic Paste | 2 tsp |
| Lemon Juice | 3 tsp |
| Hung Curd/Yogurt | 6 tbsp |
| Kashmiri Red Chili Powder | 2 tbsp |
| Turmeric Powder | 1 tbsp |
| Cumin Powder | 1/2 tsp |
| Garam Masala Powder | 3/4 tsp |
| Mace Powder (Javitri Powder) | 3/4 tsp |
| Kasuri Methi (Dried & Roasted Fenugreek Leaves) | 1 tsp |
| Red Food Color | 2 pinch |
| Olive Oil | 1 tbsp + 1 tsp To Cook |
| Melted Butter | 1 tbsp + To Baste |
Preparation/ How To Marinate:
Step 1: To prepare the hung curd, strain the water from the curd or plain yogurt using a strainer or cloth to have a thick curd without any water. This may take 1.5 to 2 hrs, so plan accordingly.
Step 2: In a mixing bowl, add washed & pat-dried Chicken pieces (with no water). Add all the above listed marination ingredients in the right quantity with the chicken pieces. Mix everything well so that the chicken tikka pieces are well coated with the marinade.
- Ensure that there should not be any moisture or water droplets on the chicken pieces prior to marinating them. They should be completely dry.
Step 3: Refrigerate to marinate for 5-6 hours in the refrigerator for best results.
Important: If you’re using wooden skewers/stick to grill the chicken, make sure that you soak the skewers in warm water for atleast 1 hour before using. This avoids sticking or burning as the skewers will be well-soaked.
Process-How To Cook:
Step 1: Take out the marinated chicken from the refrigerator after 5-6 hrs & keep it in room temperature for 30-40 minutes before skewering & grilling.
Step 2: Skewer the marinated chicken tikkas on a metal or soaked wooden/bamboo skewers 4-5 pieces at a time depending on the length of the skewer.
Step 3: Heat Olive oil in a grilling pan, rub the oil evenly on all corners. Place the chicken-Skewers on the grilling pan. Grill on high heat first 10 minutes, later turn the flame on medium until its thoroughly cooked.
Step 4: Keep turning side after every 30-45 seconds. Cook on all side until the chicken is cooked and grill marks appear.
Step 5: Flip & Baste with melted Butter (don’t over-do it if using salted butter). Roast till edges are charred and cooked evenly. Serve hot as appetizer with ring onions, sliced cabbage & chutney.
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