Chicken Tikka Kebab Recipe

Why Make This Recipe

Chicken Tikka Kebab is a delicious and popular dish that is enjoyed by many. It’s packed with spices and flavors that come together to create a mouth-watering experience. Making this recipe means you can bring a taste of Indian cuisine into your home, impressing family and friends. Plus, it’s a great way to enjoy a healthy meal as it’s low in fat and high in protein!

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How to Make Chicken Tikka Kebab

Ingredients:

• 400g (14 oz) Chicken Breast
• 35g (Thumb Sized Piece) Ginger
• 3 Cloves Garlic
• ½ teaspoon Salt
• ¼ teaspoon Ground Cumin
• 1 tablespoon Kashmiri Chili Powder
• 1 teaspoon Garam Masala
• ½ teaspoon Turmeric
• 15g (⅓-½ Packed Cup) Fresh Coriander
• 1 tablespoon Lemon Juice
• 2 tablespoon Cooking Oil
• 50g (¼ Cup) Yoghurt
• Freshly chopped coriander for Garnish

Directions:

1. Start by cutting the chicken into 2-3 cm (~1 inch) cubes.
2. Finely chop the coriander.
3. Peel the garlic and mash it into a paste, adding a pinch of salt to help.
4. Peel and grate the ginger, then mix it with all other marinade ingredients.
5. Once mixed well, add the chicken pieces and coat thoroughly. Cover and marinate for at least 4 hours, ideally up to 24 hours for better flavor.
6. If using bamboo skewers, soak them in water for half an hour before cooking.
7. When ready, thread the chicken onto the skewers.
8. Preheat the grill to its hottest setting.
9. Place the kebabs under the grill and cook for 15-18 minutes, flipping halfway. Make sure the internal temperature reaches 73°C or 165°F.
10. If using an electric grill, you might not get the same heat. A quick blast with a blow torch can add great charring.
11. For the air fryer, spray the basket with oil, place the kebabs in a single layer, and cook at 200°C or 400°F for 12-16 minutes, flipping halfway.
12. For oven cooking, preheat to 220°C or 450°F (or 200°C or 400°F for fan-assisted). Cook the kebabs on a wire rack on a baking tray for 15-20 minutes, checking the internal temperature.
13. If BBQing, ensure it’s hot with direct and indirect heat. Oil the grid, sear kebabs over direct heat for 1-2 minutes per side, then move them to indirect heat until they reach 73°C or 165°F. This should take about 8 to 15 minutes.

How to Serve Chicken Tikka Kebab

Serve your Chicken Tikka Kebabs hot off the grill or out of the oven. They pair wonderfully with fresh salad, mint chutney, or naan bread. Garnish with freshly chopped coriander for an extra pop of flavor.

How to Store Chicken Tikka Kebab

If you have leftovers, allow the kebabs to cool completely. Store them in an airtight container in the refrigerator for up to 3 days. You can also freeze them for up to 2 months. Just ensure to defrost them in the fridge before reheating.

Tips to Make Chicken Tikka Kebab

• Marinate the chicken longer for deeper flavors.
• If grilling, make sure your grill is hot enough for a good sear.
• Adjust the level of spice by adding more or less Kashmiri chili powder.

Variation

You can easily substitute chicken with paneer or vegetables for a vegetarian option. Additionally, experiment with different spices for a unique flavor twist!

FAQs

1. Can I use chicken thighs instead of chicken breast?
Yes, chicken thighs work well and are juicier, providing more flavor.

2. Can I make the marinade in advance?
Absolutely! You can prepare the marinade a day ahead and store it in the fridge until you’re ready to use it.

3. What can I serve with Chicken Tikka Kebab?
Serve them with rice, salad, flatbreads, or dips like mint yogurt or cucumber raita for a complete meal.

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