Chicken Tikka Kebab’s | How to make chicken tikka kebab’s

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Traditionally chicken tikka is made in a tandoor, which is an incredibly hot clay oven where long thick metal skewers threaded with delectable marinated meat and other items are lowered through a hole at the top and get beautifully charred from the hot coals and radiant heat. To cook chicken tikka at home, we use barbecue or OTG or microwave. Tiny chicken chunks and bell peppers are marinated in fragrant spices mix and thick yogurt, then grilled either directly on the flame or in a grill oven. Chicken tikka kebab is a delicious recipe which goes pretty well with drinks either at home or in parties. A most popular appetizer, loved by many.

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Here’s a easy chicken tikka kebab recipe-

Recipe Source – GeetaCuisine

500 gram Boneless thigh chicken cut in to 1/2 inch pieces
1 Green bell Pepper Cut into 1 inch square
1 Yellow bell pepper Cut into 1 inch square
1 Red onion Cut into 1 inch square
1 Yellow bell pepper Cut into 1 inch square
2 Tomatoes remove seed and cut into 1 inch square
1/2 lemon juice
4 tbsp thick curd
2 tsp Kashmiri red chilli powder
1/4 tsp Turmeric powder
1 tsp Kasoori Methi
1 tsp Dried mint
1 tsp Chaat masala powder
3 tbsp Olive oil
1-1/2 tsp Ginger and Garlic paste each
2 tsp Chicken tikka masala(I used store bought, but can be made easily at home, will post recipe for home made chicken tikka masala sooon)
Salt to taste
Method of Preparation:-

1. Cut all vegetables and keep aside.


2. In a wide bowl add lemon juice, thick curd, kashmiri red chilli powder, turmeric powder, kasoori methi, dried mint, chat masala, ginger garlic paste, olive oil, tikka masala and salt, mix well.


3. Clean and wash the chicken pieces. Dry them completely on kitchen towel/paper 2-3 times. make sure it’s completely dry.


4. Add veggies and chicken pieces to the marination masala and mix well to ensure all the pieces of veggies and chicken are covered with masala well.  Cover it with cling film and refrigerate for minimum 4 hours, for best results refrigerate over night.



5. Soak the wooden skewers in water for 15 min, this avoids the skewer getting burnt during grill. Preheat the oven to 200 degree C. Arrange the chicken and vegetables cubes into skewer.

6. Cover a baking try with Aluminium foil and geese with oil. Grill the chicken for 15 min in baking mode. After 15 min geese some oil on chicken turn them over and broil it for 15 minute or until Golden color. Keep a watch to ensure it doesn’t get burnt.

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7. Chicken tikka kebab’s are ready. Serve them hot with mint chutney and sliced pickled onions. This is a great party appetizer to please your guests! Enjoy!

My Notes-
1. Cut chiken pieces about 1 inch pieces, do not make them too small or dont leave them too big.
2. I used thick curd, traditionally hung curd would be used. If you have hung curd please use them.
3. Each oven behaves differently. Please adjust the cooking time based on your oven’s performance.







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5 Responses

  1. Really really nice chicken tikka! Love the step by step recipe too.

  2. shailaja says:

    so appealing jyothi… this is a compulsory snack for every fifteen days in my family, but i never made with bell good

  1. November 4, 2015

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