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juicy chicken tikka kebabs in skewers on a black plate with onions and tomatoes on the side

Quick and Easy Indian Chicken Tikka Kebabs (Tandoori Tikka)

By Shiny Samuel
This easy Chicken Tikka Kebab recipe delivers tender, juicy, and smoky skewered chicken marinated in spiced yogurt and grilled to perfection—perfect for appetizers, wraps, or summer BBQs.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Serving Size 4 people

Video

Equipments

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.