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 your 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 stand alone 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 poweder.
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 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.
- Weighing scales and or measuring cups and spoons.
- Skewers, I personally prefer bamboo skewers with a square profile.
- Bag, bowl or box to marinate the chicken.
- A quick read meat thermometer, optional but recommended.
- Blow torch, again optional.
Chicken Tikka Kebab Step-by-Step Photos.
- Mix togther the coriander, yoghurt, prepared garlic and ginger in a bowl.
- Next add the powdered spices, Ground Cumin, Kashmiri Chili Powder, Garam Masala, Turmeric.
- Add the oil and combine all ingredients well.
- Add the cubed chicken pieces and coat well and marinate for at least 4 hours, you can go as long as 24 hours.
- Thread the well marinated chicken onto pre-soaked food skewers.
- Place on a prepared baking sheet, and cook under a preheated grill for 15-18 minutes turning 3 or 4 times during cooking. Serve when cooked to 73°C or 165°F with your favourite flatbread.

Chicken Tikka Kebab Recipe
A good chicken tikka kebab should be part of the repertoire of anyone wanting to cook curry house style Indian food at home, and they are super simple to make and taste delicious.
Ingredients
- 400g (14 oz) Chicken Breast
For the Tandoori Marinade:
- 35g (Thumb Sized Piece) Ginger
- 3 Cloves Garlic
- ½ Tsp Salt
- ¼ Tsp Ground Cumin
- 1 Tbsp Kashmiri Chili Powder
- 1 Tsp Garam Masala
- ½ Tsp Turmeric
- 15g (⅓-½ Packed Cup) Fresh Coriander
- 1 Tbsp Lemon Juice
- 2 Tbsp Cooking Oil
- 50g (¼ Cup) Yoghurt
- Freshly chopped coriander for Garnish
Instructions
- Cut the chicken into 2-3cm (~1") cubes.
- Finely chop the coriander.
- Peel the garlic and mash it into a paste, a pinch of the salt helps with this.
- Peel and grate the ginger then mix it with all of the other ingredients for the tikka marinade.
- Once the mix is thoroughly combined add the chicken and mix well, cover and marinate for at least 4 hours and up to 24 hours, the longer the better.
- If you are using bamboo skewers soak them for half an hour before you are ready to cook. When you are ready to cook thread the chicken onto the skewers.
Cooking Under the Grill (Broiler)!
- Preheat the grill to its hottest setting.
- Place the kebabs under the grill and cook for 15-18 minutes flipping over halfway through. Ensure that the internal temperature reaches 73°C or 165°F before serving.
- If you are using an electric grill, you may not get the fierce heat of a gas grill, and as a result, giving the kebabs a quick blast with a blow torch can add some wonderful charring.
Cooking in an Air Fryer!
- Spray the basket of the air fryer with oil spray.
- Place the kebabs in the air fryer in a single layer and cook at 200°C or 400°F for 12-16 minutes, flipping over halfway through. Ensure that the internal temperature reaches 73°C or 165°F before serving.
Cooking in the Oven!
- Preheat the oven to 220°C or 450°F or if you have a fan-assisted oven 200°C or 400°F.
- Place the kebabs on a wire rack and then onto a baking tray, cook in the oven for 15-20 minutes. Ensure that the internal temperature reaches 73°C or 165°F before serving.
- Giving the kebabs a quick blast with a blow torch can add some wonderful charring.
Cooking on a BBQ!
- Get your BBQ nice and hot with a direct heat area and an indirect heat area.
- Oil the BBQ grid.
- Sear the kebabs over the direct heat for 1-2 minutes per side to get a nice colour.
- Move to the indirect heat, close the lid and cook until the internal temperature reaches 73°C or 165°F, this should take between 8 and 15 minutes depending on temperature.
If you like visual guides when you are cooking, I have step-by-step process photos just above this recipe and a video just below the recipe.
Notes
IMPORTANT! Ensure that the chicken reaches 73°C or 165°F before serving.
Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 444Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 174mgSodium: 895mgCarbohydrates: 20gFiber: 4gSugar: 9gProtein: 68g
Calorific details are provided by a third-party application and are to be used as indicative figures only.
Susan
Wednesday 14th of February 2024
These were just beautiful, we lived in the Middle East for years, but these are better then any I have tasted, never had a success of cooking them before.
We had them wit French fries and a mixed salad with black olives and feta cheese, and lime juice with a little of your famous black vinegar, (sorry can not remember the real name) poured over the salad totally delicious.
Another new meal on our list.
Next one is your Chinese curry for Friday lunch.
Susan
Brian Jones
Sunday 17th of March 2024
Glad that you enjoyed them Susan :)
Jessica {Swanky Recipes}
Tuesday 23rd of February 2016
You totally have me drooling over here. I'm always looking for new chicken recipe to make to mix things up. This recipe sounds incredible! Pinned for later.
Brian Jones
Wednesday 24th of February 2016
Thanks Jessica :)
jacqueline | i sugar coat it!
Sunday 21st of February 2016
I love chicken tikka! This would be perfect when barbecue season rolls around.
Brian Jones
Monday 22nd of February 2016
Me too, I can't wait to give this a run around the block, Whitney always writes great recipes!
Sara
Sunday 21st of February 2016
Um... Yum! This sounds fantastic! I love Kebabs, they are so fun to eat!
Brian Jones
Monday 22nd of February 2016
They really are :D
Rebekah | Kitchen Gidget
Sunday 21st of February 2016
What a fun and fresh take on Chicken Tikka! Sounds perfect for grilling season!
Brian Jones
Monday 22nd of February 2016
Definitely, a really tasty treat!