Tulo

Chicken Tikka Skewers Recipe

A yogurt-based marinade tenderizes the chicken and lets the garam masala, chili, and ginger-garlic cling to every surface, while a hot sear gives the charred edges that make tikka taste grilled, not boiled. Cutting the chicken into small, evenly sized cubes means the skewers cook fast enough to pass around at a drinks party without holding up the kitchen.

Prep
20 min
Cook
12 min
Total
272 min
Servings
6

Ingredients

Servings6
  • 2 lb boneless, skinless chicken thighs, cut into 1.5-inch cubes
  • 1 cup plain whole-milk yogurt
  • 2 tablespoons ginger-garlic paste
  • 2 teaspoons garam masala
  • 1 1/2 teaspoons Kashmiri red chili powder
  • 1/2 teaspoon ground turmeric
  • 2 tablespoons lemon juice
  • 1 1/2 teaspoons salt
  • 2 tablespoons vegetable oil, plus more for brushing
  • 1 cup fresh mint leaves
  • 1 cup fresh cilantro leaves
  • 1 chili green chili, roughly chopped
  • 1 tablespoon lime juice
  • 1/2 teaspoon ground cumin

Nutrition per serving

Calories
141
Protein
10g
Carbs
5g
Fat
9g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1If using wooden skewers, soak 12 to 15 of them in water for at least 30 minutes so they don't scorch on the grill.
  2. 2In a large bowl, whisk together the yogurt, ginger-garlic paste, garam masala, chili powder, turmeric, lemon juice, and salt. Add the chicken cubes and toss until every piece is coated.
  3. 3Cover and refrigerate for at least 4 hours, or up to 24 hours for deeper flavor.
  4. 4Thread 4 to 5 pieces of chicken onto each skewer, leaving a little space between pieces so heat reaches all sides.
  5. 5Heat a grill, grill pan, or broiler to high. Brush the grates or pan lightly with oil.
  6. 6Cook the skewers for 10 to 12 minutes total, turning every 2 to 3 minutes, until the edges are charred and an instant-read thermometer inserted into the thickest piece reads 165°F (74°C).USDA safe minimum for poultry: 165°F (74°C)
  7. 7While the chicken cooks, blend the mint, cilantro, green chili, lime juice, cumin, and 2 tablespoons of water in a food processor until smooth; season with salt to taste.
  8. 8Arrange the skewers on a platter with the chutney and lime wedges alongside, and serve immediately while still hot.
How to Use a Meat Thermometer

Tips & variations

  • Swap the chicken for paneer cubes for a vegetarian version; brush the paneer with the marinade and grill for just 4 to 5 minutes total, since it needs far less time than chicken.
  • For a smokier flavor without a grill, broil the skewers on the top oven rack and finish with a few seconds directly over a stovetop flame using tongs.
  • Pair the platter with a gin and tonic garnished with crushed cardamom pods, or a mango lassi for a non-alcoholic option; both cut through the marinade's spice without competing with it.
  • Double the marinade and freeze raw, marinated chicken cubes in a sealed bag for up to 2 months; thaw overnight in the fridge before skewering.

Storage & reheating

Refrigerate leftover cooked skewers in an airtight container for up to 3 days. Reheat in a 350°F (175°C) oven for about 8 minutes, or in a dry skillet over medium heat, turning once, until warmed through; microwaving tends to make the edges rubbery. The chutney keeps separately in the fridge for up to 4 days but is best made fresh, since the color dulls after a day or two.

Tips from the Tulo kitchen

  • Cutting the chicken into uniform 1.5-inch cubes matters more than the exact spice measurements for even cooking, since unevenly sized pieces mean some are dry by the time the largest ones finish.
  • Leave a small gap between pieces on the skewer instead of packing them tight; crowded pieces steam each other rather than charring.

FAQ

Can chicken tikka be made ahead for a party?

Yes. Marinate the chicken up to 24 hours ahead and keep it refrigerated, then skewer and grill just before guests arrive so the skewers come off the heat hot and freshly charred.

What's a good cocktail pairing for Indian small plates like this?

A gin-based drink with cardamom or citrus, such as a gin and tonic with a cardamom pod muddled in, complements the warm spices without overpowering them; heavier, sweet cocktails tend to clash with the chili and garam masala.

Can this be made without a grill?

Broil the skewers on a foil-lined tray about 4 inches from the heating element, turning every 3 minutes, for a similar char in roughly the same total time.

Why is the chicken tough even though it was marinated?

Overcooking is the more common cause than under-marinating; thigh meat pulled at 165°F stays juicy, but leaving it on the heat past that point dries it out regardless of how long it marinated.

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