A flavorful and foolproof recipe for making tender, smoky, and perfectly spiced chicken tikka kebabs easily at home, with simple tips to get restaurant-style results every time.
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These smoky, char-grilled Indian Chicken Tikka Kebabs are juicy, flavorful, and incredibly easy to make at home. Whether you’re firing up the grill for a summer barbecue, looking for a tasty appetizer, prepping fillings for wraps, or serving them as a side dish, these quick kebabs never disappoint.
Chicken Tikka Kebab is a popular dish in India featuring bite-sized boneless chicken pieces, marinated in a mix of yogurt, spices, lemon juice, and mustard oil. Traditionally, the marinated chicken is skewered and cooked in a tandoor (a clay oven) or over hot coals, giving it that irresistible smoky flavor and charred exterior.
Don’t have a tandoor? No problem! These restaurant-style chicken kebabs can be made just as easily at home using a stovetop pan, oven, air fryer, or outdoor grill.
The Secret to Smokiness: Dhungar Method
Try the dhungar technique to get those authentic smoky chicken tikka kebabs. Just place a hot piece of charcoal in a small bowl, drizzle a bit of ghee on it, then set the bowl over the marinated chicken. Cover the dish for a few minutes. The chicken will soak in the smoke, giving it that rich, tandoor-like aroma—no special equipment needed!
Once grilled, the chicken pieces are beautifully charred on the outside and tender on the inside. Serve them with pickled onions, green chutney, and a refreshing drink, and you’ve got the perfect summer spread.
These homemade chicken tikka kebabs are my go-to for backyard grilling. They’re versatile too, enjoy them as a main with salad and chutney, as a starter with naan, or wrap them up in a roti for delicious chicken tikka rolls.
And if you’ve got leftovers (or just want to level up the meal), use these tandoori chicken tikka kebab pieces to make the beloved Indian dish—Chicken Tikka Masala. It’s the perfect way to turn these grilled delights into a rich, hearty curry.
Tools You’ll Need
- Skewers
- Wooden skewers: Soak in water for at least 30 minutes to prevent burning and preserve chicken juices.
- Metal skewers: Lightly oil before use to prevent sticking and make it easier to slide off the chicken.
- Mixing Bowl
- Use a large bowl for marinating to ensure the chicken is evenly coated with the spice mixture.
- For Smoking (Optional – Dhungar Method)
- Tongs: For safely handling hot charcoal.
- Small steel or heatproof bowl: To place the burning coal inside the marination bowl for infusing smoke.
Ingredients for making Chicken Tikka
Chicken
Use one-inch cube pieces of boneless, skinless chicken, preferably chicken thighs for their juiciness (skinless chicken breasts can also be used). Trim off any excess fat to prevent flare-ups during grilling.
Hung Curd
Thick-hung curd or Turkish-style yogurt works best. It should be creamy and not sour to ensure a smooth, balanced marinade.
Bell Peppers
These are optional, but they add freshness and flavor to the chicken tikkas.
Spices
A blend of essential Indian spices including red chili powder, turmeric powder, cumin powder, coriander powder (dhaniya), chaat masala, kasuri methi (dry fenugreek leaves), and garam masala. Use fresh, good-quality spices for the best flavor.
Ginger and Garlic Paste
Freshly made or store-bought ginger-garlic paste adds depth and aroma to the marinade.
Lemon or Lime Juice
Freshly squeezed juice is used both in the marinade to tenderize the chicken and later to drizzle over the grilled kebabs for a bright, zesty finish.
Oil
Mustard oil gives the most authentic flavor, adding a slight pungency and depth. If unavailable or not preferred, you can substitute it with extra virgin olive oil or ghee.
Optional for Smokiness
A piece of coal and a teaspoon of ghee can be used for the dhungar method to infuse the marinated chicken with a rich, smoky aroma.
A full list of ingredients with exact amounts can be found on the Recipe Card below.
Chicken Tikka Kebab Recipe
Step-by-Step instructions
Step 1: Marination
Cut 500 grams of boneless, skinless chicken (preferably thighs) into 1-inch cubes.
In a large bowl, prepare the chicken tikka marinade by mixing the following:
- 1 cup hung curd (or thick Greek yogurt)
- ½ teaspoon turmeric powder
- ½ tsp red chili powder
- 1 tsp cumin powder
- 2 tsp coriander powder
- ½ tsp garam masala
- 1 tsp chaat masala
- 1 tsp crushed kasuri methi (dried fenugreek leaves)
- 1 tsp ginger-garlic paste
- Juice of half a lemon
- ½ tsp salt
- 1 tbsp mustard oil
Add this spiced yogurt mixture to the chicken. Mix thoroughly to ensure the chicken is evenly coated with the spices and yogurt. Cover and set aside.
Step 2: Add Smoky Flavor (Optional)
To give the chicken a traditional smoky flavor, use the dhungar method:
- Heat a small piece of charcoal over an open flame using tongs until it turns red hot.
- Place a small steel bowl in the center of the marinated chicken bowl.
- Carefully place the hot charcoal into the small bowl.
- Drizzle 1 teaspoon of ghee over the hot coal and immediately cover the main bowl with a tight lid.
- Let the chicken sit for 10 minutes to absorb the smoky aroma. You can leave it longer for a stronger smoky flavor. Remove the charcoal bowl and set the chicken aside.
Step 3: Marinate
Cover the chicken and let it marinate for at least 1 hour. For the best flavor and texture, refrigerate and marinate overnight.
Step 4: Add Vegetables (Optional)
Cut red, yellow, and green bell peppers and onions into similar-sized cubes.
Add them to the marinated chicken and toss gently to coat them with the marinade. These veggies will add color, flavor, and texture to the kebabs.
Step 5: Skewer the Chicken
Thread the marinated chicken and vegetables alternately onto soaked wooden or oiled metal skewers, leaving a little space between each piece for even cooking.
Step 6: Grill the Chicken
Cook the kebabs using one of the following methods:
- Open Grill: Grill on medium-high heat, turning occasionally, until nicely charred and cooked through.
- Stovetop: Use a grill pan or tawa on medium heat. Lightly grease the pan and cook skewers on all sides until charred.
- Oven: Preheat oven to 220°C (425°F). Place skewers on a baking rack in a single layer and cook for 15–20 minutes, flipping halfway. Broil for an extra 2–3 minutes for charred edges.
Occasionally brush butter or mustard oil over the chicken skewers to prevent them from going dry and retaining their juiciness.
Serve
Brush the hot tender chunks of chicken kebabs with melted butter, squeeze fresh lime juice over them, and finish with a sprinkle of chaat masala for that perfect burst of flavor, just like your favorite restaurant-style chicken tikka kebabs at home.
Serve hot with pickled onions, lemon wedges, and green chutney on the side.
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Watch How To Make
Tips for Perfect Chicken Tikka Kebabs
- Choose chicken thighs for juicy kebabs; if using breasts, marinate well, baste with oil, and avoid overcooking.
- Use mustard oil for authentic flavor or substitute with ghee/olive oil, always brushing while grilling.
- Infuse smoky flavor with the dhungar method for tandoori-style depth.
- Fresh spices are key—replace old ones for bold, vibrant taste.
- Double marinate for extra flavor: first with lemon & spices, then yogurt marinade; marinate overnight for best results.
- Don’t overcrowd skewers to ensure even cooking.
How to Serve Chicken Tikka Kebabs
These versatile grilled chicken tikkas are always a hit and can be enjoyed in so many ways:
- As a starter with coriander mint chutney and pickled onions
- As a side dish with naan, salad, or fragrant pulao
- Wrapped up in a roti or paratha for delicious chicken tikka rolls
- As a base for the ever-popular Chicken Tikka Masala (use leftovers!)
Storage & Reheating
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in a pan or air fryer to retain the smoky flavor and char.
Our Favorite
Chicken Recipes
Quick and Easy Indian Chicken Tikka Kebabs (Tandoori Tikka)
Video
Equipments
- 5-6 Skewers
Ingredients
For Marination:
- 500 gms boneless skinless chicken thighs (cut into 1-inch cubes)
- ½ tsp turmeric powder
- 1 cup hung curd or thick Greek yogurt
- 1 tsp red chili powder
- 1 tsp cumin powder
- 2 tsp coriander powder
- ½ tsp garam masala
- 1 tsp chaat masala
- 1 tsp kasuri methi crushed
- 1 tsp ginger-garlic paste
- ½ tsp salt
- Juice of ½ lemon
- 1 tbsp mustard oil
Optional for Smoking:
- 1 small piece of charcoal
- 1 tsp ghee
For Grilling:
- 1 cup mixed bell peppers (optional) red, yellow, green, cubed
- 1 onion (optional) cubed
- Oil or butter for brushing
Instructions
Marination
- Cut chicken into 1 inch cubes.500 gms boneless skinless chicken thighs
- In a large bowl, mix yogurt, spices, kasuri methi, ginger-garlic paste, lemon juice salt, and mustard oil.½ tsp turmeric powder, 1 cup hung curd, 1 tsp red chili powder, 1 tsp cumin powder, 2 tsp coriander powder, ½ tsp garam masala, 1 tsp chaat masala, 1 tsp kasuri methi, 1 tsp ginger-garlic paste, ½ tsp salt, 1 tbsp mustard oil, Juice of ½ lemon
- Add the chicken to this mixture and coat well.
Optional Smoking (Dhungar Method)
- Heat a piece of charcoal until red hot.1 small piece of charcoal
- Place it in a small steel bowl and set it inside the chicken bowl.1 tsp ghee
- Add ghee to the coal and immediately cover the bowl tightly.
- Let it infuse for 10 minutes, then discard the coal.
Marinate Further
- Cover the chicken and refrigerate for at least 1 hour, ideally overnight.
Add Vegetables (Optional)
- Mix in cubed bell peppers and onions, coating them in the marinade.1 cup mixed bell peppers (optional), 1 onion (optional)
Skewer
- Thread chicken and vegetables alternately on skewers, leaving space between pieces.
Grill
- Choose one of the methods below:Oil or butter for brushing
- Grill over medium-high flame, turning until cooked and charred.
- Stovetop: Cook on a greased grill pan until charred on all sides.
- Oven: Bake at 220°C (425°F) for 15–20 minutes. Broil for a few minutes at the end for charred edges.
- Brush hot chicken kebabs with melted butter, squeeze lime juice, and sprinkle chaat masala for that perfect restaurant-style flavor.
- Serve hot with pickled onions, lemon wedges, and green chutney. Enjoy in wraps, with naan or pulao, or as an appetizer.
Notes
- Mustard oil adds authentic flavor, but ghee or olive oil are great substitutes.
- Always brush kebabs with oil or butter during grilling to keep them moist.
- Add smoky flavor with the dhungar method for that restaurant-style tandoori aroma.
- Avoid overcrowding the skewers to ensure each piece of chicken cooks evenly on all sides.
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Awesome recipe 😋