Homemade Chicken Tikka Skewers Recipe for Stovetop and Oven
Chicken chunks marinated for hours in ginger-garlic, lime, ground spices, yoghurt and mustard oil is then skewered and grilled on a stovetop or oven.
Servings: 4 people
Calories: 295.03kcal
Equipment
- 4 to 5 metal or wooden skewers
Ingredients
First Marination
- 500 grams boneless chicken breasts or thighs
- 1 tablespoon ginger garlic paste
- 1 tablespoon lime juice
- salt to taste
Second Marination:
- 4 tablespoons thick yoghurt whisked (you can use labneh or greek yoghurt or hung curd)
- 2 teaspoons kashmiri red chilli powder
- 1 teaspoon turmeric powder
- 1 teaspoon black pepper powder
- 2 teaspoon kasuri methi rubbed between palms
- ½ teaspoon garam masala
- 1 tablespoon mustard oil
- Salt to taste
Add-ons for Skewers
- 1 bell pepper any colour, cut into squares (optional)
- 1 red onion cut and peeled or cubed
Others
- cooking oil to grease the pan for the stovetop method
- melted butter or oil to baste
- 1 piece charcoal for smoking
- 1 teaspoon ghee to smoke the charcoal
- chaat masala to sprinkle before serving (optional)
Instructions
Prep the chicken
- Wash, drain and pat dry the chicken breasts thoroughly. Next, cut them into chunky cubes of little more than an inch or so. I first remove the tender cutlet behind the breast and keep it as is. You can fold and thread this piece while skewering. Then I cut the breast into two halves and quarter each half. One end of a chicken breast is always thicker than the other end, so you might need to adjust and cut the thicker part. Add them into a bowl to marinate.
First Marination
- Add a teaspoon of salt, lime juice and ginger garlic paste to the chicken and mix thoroughly. Cover and rest for 15 minutes.
Second Marination
- Take another bowl and whisk the strained thick yoghurt to a creamy texture, then add the spice powders (Kashmiri red chilli powder, turmeric powder, pepper powder, kasuri methi and garam masala), and mix well.
- If you find the first marination has shed liquid, drain it and then add this spice paste along with the mustard oil and mix well. Keep covered and refrigerate for at least 2 hours or overnight.
Skewer
- Make sure to dice the peppers (capsicum) and onions in similar sizes to the chicken pieces. Remove the chicken from the refrigerator at least 30 minutes before grilling to bring it to room temperature. If planning to use the oven, then it is better to soak the wooden skewers to prevent burning. I find metal skewers are better for grilling in the oven.
- Thread the marinated chicken, alternating with bell peppers and onions on the metal or wooden skewers. Thread them slightly packed tight without leaving too much space. This helps in even browning and prevents the rolling of the chicken pieces while turning the skewers. Next use one of the three cooking methods.
METHOD 1 - Stovetop grill pan
- Heat a grill pan on medium to high heat. Drizzle any cooking oil like sunflower or canola. Carefully place the skewers on the hot pan. Don't crowd the pan by placing it all at once. Let it sizzle for 2 to 3 minutes on each side.
- Turn the skewers and grill until all the sides are evenly charred. Reduce the flame to low to medium flame and continue to grill until the chicken is cooked through. No need to cover the pan. You may drizzle more oil while grilling. This usually takes less than 15 minutes if using a breast piece.
- The timing will vary depending on the type of chicken cut and the size of the chunks. Remove skewers as and when it is done and brush with some butter immediately.
METHOD 2 - Oven-Baked
- Preheat oven to 250℃ / 480℉ hot air setting. I used my cast-iron skillet but you may use a shallow ovenproof dish to suspend the skewers or line a baking tray with foil and use a wire rack over it to suspend the skewers.
- Once the oven is preheated, place the tray on the top middle rack. Bake for a total of 20 mins. Flip the skewers halfway through the cooking time and quickly brush with more butter or oil.
- Remove from the oven and brush butter and serve or take a few more minutes to add smoked effect with the charcoal method.
METHOD 3 - Oven Grilled
- Preheat the oven to level 2 grill mode and grill with the oven door closed (or as per your oven instructions) for a total of 15 minutes making sure to rotate the skewers at 7 minutes.
- Remove skewers as and when it is done and brush with some butter immediately.
Smoke the chicken tikka
- If you plan to smoke the chicken tikkas, then make sure you have the charcoal ready around the same time the chicken is ready.
- Firstly, make a small bowl with foil or onion peels or use a small steel bowl.
- Place this bowl alongside the skewered chicken tikkas in the pan or tray. Make sure you have a large foil to cover the pan.
- Take a piece of coal and place it over a gas flame and burn it until red hot with grey shades.
- Use a tong to transfer the hot coal into the foil cup and pour a spoonful of oil or ghee on the coal. Immediately cover the dish with a foil or lid and let it rest for about 10 minutes.
- Open and remove the coal cup and discard it.
Serve
- Place the skewered chicken tikka on the serving platter and sprinkle some chaat masala. Serve with lemon wedges, onion rings and mint dip for the side. This can be served along with rice or naan, parathas, or used in wraps.
Notes
You may finish off by roasting the skewered chicken on direct flame for a more charred look if you don't have charcoal.
Nutrition
Calories: 295.03kcal | Carbohydrates: 5.84g | Protein: 29.92g | Fat: 16.66g
