Indian Tandoori Chicken Tikka Kebab Skewers

Chicken tikka kebab skewers in an Indian yoghurt marinade are perfect rolled in a chapati, served as a starter or stirred through a curry.

I prefer to cook these Indian kebabs under the grill (broiler), but I also have instructions for the oven, air fryer and BBQ.

Homemade Tandoori Chicken Tikka

If you're gonna be cooking Indian food at home and want to rock the British Curry house vibe, you need your own chicken tikka recipe.

It is an essential part of dishes like chicken tikka masala as well as butter chicken. But it's also a superb standalone dish as these chicken tikka kebabs show.

Chicken tikka is a dry dish, and it is essentially Tandoori chicken without the bones.

My simple tikka marinade features all of the classic Indian flavours, from cumin to earthy turmeric.

They get their classic red hue from the use of lots of mild Kashmiri chilli powder.

If you are still on the fence about making these, I have instructions for BBQ, Oven, Grill and Air Fryer. Now, after all the sacrifice (it wasn't really a sacrifice), surely you've gotta try these once?

And don't get hung up on chicken, I also have a lamb tikka, a vegetarian paneer tikka and a salmon tikka.

If this is your thing, you must check out my chicken shashlik recipe, which is an Indo-Chinese kebab! I also have a stunning Amritsari fish fry, which are nuggets of cod fried in a well-spiced batter. A dish guaranteed to delight the lovers of tikka.

Frequently Asked Questions

Can I use chicken thighs?

Yes, of course. In some ways, the deeper flavour of chicken thighs works better.

But from a practical point of view, getting evenly sized pieces of chicken can lead to more waste or kebabs that are not evenly cooked.

What’s the best way to cook them?

If I had to choose, I would say on the BBQ, but this is an all-year-round dish.

So if it is cold, wet, raining, windy, or I just can’t be bothered to make fire, then I would choose sliding them under the grill.

The air fryer comes third because it is a pain to clean, and finally, the oven. But they are all gloriously tasty!

Can I cook these on the hob/stovetop?

You can, however, I prefer not to! I think that the best tikka is cooked with a fierce dry heat that mimics a tandoor oven, and not the contact heat of a pan.

Do I really need to marinate the chicken?

Yes, the yoghurt and to some extent, the lemon and salt, change the protein structures in the meat, making it softer. Bolt on all of those wonderful flavours that the chicken sits in, and it's very important that this recipe sits in a marinade for at least 4 hours.

I like to aim for at least 12 hours and regularly push it to 24 hours.

A final hint!

If you are not getting little caramelised crispy bits on the edges, give your kebabs a quick blast with a blow torch.

Yes, you heard me, you’ll not believe how much those wee black bits add!

Serving Suggestions

So what do I like to serve with my chicken tikka kebab?

Well, as you can see from the pictures, I start with flatbread and as chicken tikka is a dry dish, I prefer chapatis.

Then I add a salad, which means kachumber salad to me, and for a sauce, I make my mint and cucumber raita, but omit the cucumber.

You can also use this chicken tikka as a base for a corking biryani!

If you want to run with a vegetable side, then this Keralan cabbage thoran would be perfect, as would masala chips or even my mung bean salad!

Equipment Used

I only name-check brands of equipment if I think that they make a material difference to a recipe. But if you have any questions, feel free to ask them in the comments section below the recipe.

• Grill (broiler), oven, air fryer or BBQ. I have cooking instructions for each of these options.
• Chopping board.
• Kitchen knife.
• A combination of weighing scales, measuring cups and spoons.
• Skewers, I personally prefer bamboo skewers with a square profile.
• A bag, bowl or box to marinate the chicken.
• A quick-read meat thermometer, optional but recommended.
• Blow torch, again optional.