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Chicken Tikka Kebab Recipe

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4.1 from 9 reviews

Chicken Tikka Kebab is a flavorful Indian dish featuring marinated boneless chicken thighs, bell peppers, and onions, cooked to perfection using either an air fryer or oven. The chicken is marinated in a blend of yogurt, spices, ginger, garlic, and lime juice, resulting in a tender, juicy kebab with a smoky charred flavor, perfect served with lime wedges, onion rings, and chutney.

Ingredients

For the Marinade

  • 1 lb Chicken thighs (boneless skinless, cut into 1.5-2 inch cubes)
  • 1/2 cup Yogurt (Greek or hung curd)
  • 3/4 tablespoon Ginger (grated)
  • 3/4 tablespoon Garlic (minced)
  • 1 tablespoon Lime juice
  • 2-3 teaspoon Kashmiri red chili powder (mild, adjust to taste)
  • 1/2 teaspoon Ground Turmeric (Haldi powder)
  • 1 teaspoon Garam Masala
  • 1 teaspoon Coriander powder (Dhaniya powder)
  • 1/2 tablespoon Dried Fenugreek leaves (Kasoori Methi)
  • 1 teaspoon Salt (adjust to taste)

For the Skewers

  • 1 tablespoon Mustard Oil (optional, heat until it smokes then use)
  • 1/2 cup Red Onion (cut into 2 inch cubes, layers separated)
  • 1/2 cup Green Bell Pepper (cut into 2 inch cubes)
  • 1/2 cup Red Bell Pepper (cut into 2 inch cubes)

For Garnish and Serving

  • Lime wedges
  • Onion rounds
  • Mint cilantro chutney (optional)
  • Saffron rice and salad (optional for a complete meal)

Instructions

  1. Prepare Marinade: In a bowl, combine yogurt, grated ginger, minced garlic, lime juice, Kashmiri red chili powder, ground turmeric, garam masala, coriander powder, dried fenugreek leaves, and salt. Mix thoroughly.
  2. Marinate Chicken: Add chicken thigh cubes to the marinade and coat evenly. Cover and refrigerate for a minimum of 30 minutes up to 8 hours to allow flavors to infuse.
  3. Add Vegetables: When ready to cook, add mustard oil, red onions, green bell pepper, and red bell pepper to the marinated mixture. Mix well to coat all pieces evenly.
  4. Thread Skewers: Alternately thread the marinated chicken pieces, bell peppers, and onion chunks onto skewers, ensuring an even distribution of ingredients.
  5. Cook in Air Fryer: Preheat the air fryer to 190°C (380°F). Arrange the skewers in the air fryer basket, lightly brush or spray with oil to promote browning. Cook for 10 minutes, turning halfway. For extra char, cook an additional 2 minutes. Confirm chicken internal temperature reaches 165°F before serving.
  6. Cook in Oven: Preheat oven to 400°F. Line a baking tray with parchment paper or foil and place a rack on top. Arrange skewers on the rack, brush or spray with oil. Bake for 15-20 minutes until chicken is cooked through. Then switch oven to broil and broil for about 5 minutes to achieve char marks.
  7. Serve: Serve the chicken tikka kebabs warm garnished with lime wedges and onion rings. Pair with mint cilantro chutney, saffron rice, and a fresh salad for a complete meal experience.

Notes

  • Mustard oil adds authentic flavor but is optional; substitute with another high smoke point oil if preferred.
  • Marinate chicken longer for deeper flavor—overnight refrigeration is ideal.
  • Kashmiri red chili powder provides mild heat and vibrant color; adjust quantity according to spice tolerance.
  • If using wooden skewers, soak them in water for 30 minutes before threading to prevent burning.
  • Ensure chicken is cooked to an internal temperature of 165°F for food safety.
  • Can be cooked on a grill instead of air fryer or oven if desired.

Find it online: https://cozyplatter.com/chicken-tikka-kebab-recipe/