Spicy Chicken Tikka Kebabs

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Chicken is my favorite non vegetarian food item after sea food. Since I live in Delhi, I have many Punjabi friends who cook excellent non vegetarian food. Recently, I attended a Punjabi wedding party and tried chicken tikka kebabs. They were simply irresistible and I ended up taking the recipe from the family. I've made some changes in the original recipe to make it slightly mild so that my kids can relish it too. You must take fresh boneless chicken cubes to get the best results. The second most important and essential item to prepare this recipe is a charcoal grill. If you really want to get the authentic taste, coal-based grill is a must. So let's make this flavorful and aromatic recipe which is quite famous in northern India.

Chicken Tikka KebabsSpicy Chicken Tikka Kebabs
Spicy Chicken Tikka Kebabs

Mouth watering chicken kebabs

Check out these tangy and spicy tikka kebabs made with boneless chicken cubes and spiced up with flavorful ingredients to give you a heavenly experience.

Preparation Time: 10 minutes
Cooking time: 15 minutes
Servings: 5

  • 600 gm boneless chicken cubes
  • 1/2 cup yogurt
  • 4 tbsp lemon juice
  • 1/2 tbsp roasted cumin seed powder
  • 1/2 tbsp roasted coriander seed powder
  • 1/4 tbsp roasted clove powder
  • 1/2 tbsp turmeric powder
  • 2 tbsp ginger & garlic paste
  • 4 cubes butter
  • salt to taste


1. Pierce chicken cubes with fork so that spices can go deep inside.
2. Apply lemon juice and salt on the chicken cubes. Cover with aluminum foil and leave for 45 minutes.
3. Mix ginger garlic paste and all powdered spices in yogurt and mix well.
4. Marinate chicken cubes in yogurt and refrigerate for about 3 to 4 hours covering with aluminum foil.
5. Prepare the charcoal grill with medium heat.
6. You can either take bamboo skewers or can opt for food grade metallic skewers.
7. If you're using bamboo skewers, make sure you've soaked them in water for about 10 minutes.
8. Slide 6 to 8 chicken cubes onto one skewer.
9. Put on grill and apply butter with brush and rotate them after every 30 seconds.
10. Grill for about 7 to 8 minutes.
11. Garnish with onion rings, coriander leaves and lemon. Serve hot.


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