Chicken Tikka Kebab

A flavourful marinade for tender Chicken Tikka Kebab everytime! My go-to recipe!

If there’s one dish that perfectly encapsulates the vibrant flavors of Indian cuisine, it’s Chicken Tikka. Juicy, smoky, and bursting with spice, this classic dish is a favorite at barbecues, family gatherings, and weeknight dinners alike. The marinade can be used with alternative ingredients like paneer for vegetarians.

Whether it’s chicken, paneer, or vegetables, this tikka marinade is my gateway to bold and irresistible flavors. The combination of aromatic spices, creamy yogurt, and tangy lemon juice ensures every bite is a burst of taste and texture. Experimenting with different proteins and cooking methods has shown me just how versatile this marinade can be.

Versatile Uses of Tikka Marinade

The magic of this marinade lies in its adaptability. Here are some creative ways you can use it:

1. Paneer Tikka: Replace chicken with 500g paneer cubes. Marinate gently to avoid breaking the paneer and grill or pan-fry for a vegetarian delight.
2. Fish Tikka: I’ve tried this with firm fish like salmon or basa, reducing the marination time to 30 minutes.
3. Tofu Tikka: For a vegan alternative, opt for extra-firm tofu, ensuring I press out excess water before marinating.
4. Vegetable Tikka: I’ve used a mix of bell peppers, onions, and mushrooms for a vibrant vegetarian skewer.
5. Wraps and Sandwiches: I use the cooked tikkas as fillings for wraps, sandwiches, or pita pockets.
6. Curries: Adding grilled tikkas to a rich, creamy Makhani Gravy makes for a classic chicken tikka masala or Chicken makhani.
7. Salads: Toss tikkas into a green salad with a yogurt-mint dressing for a healthy twist.

Tips I’ve Learned for Perfect Chicken Tikka Kebab

• Always use thick curd to avoid a watery marinade.
• Mustard oil adds an authentic smoky flavor; I heat it slightly before adding for an even better taste.
• Don’t skip kasuri methi—it’s the secret ingredient that enhances the marinade’s depth.
• Soak wooden skewers in water for 30 minutes before grilling to prevent burning.

Storing

• Uncooked Marinade: If you have extra marinade, store it in an airtight container in the refrigerator for up to 3 days. Make sure to use fresh ingredients for maximum shelf life.
• Marinated Chicken: Keep the marinated chicken in the refrigerator for up to 24 hours. If you need to store it longer, freeze it in a freezer-safe container or zip-lock bag for up to 2 months. Thaw in the refrigerator before cooking.
• Cooked Tikkas: Leftover cooked tikkas can be refrigerated in an airtight container for up to 3 days. Reheat them in a microwave, oven, or on a pan to retain their juiciness.

Chicken Tikka Kebab

Recipe by thecrumbstoriesCuisine: Indian

Servings

4-6

servings

Prep time

10

minutes

Cooking time

20

minutes

A flavourful marinade for tender Chicken Tikka Kebab everytime! My go-to recipe!

Ingredients

• 500g boneless chicken, cut into medium-sized pieces

• Tikka Marinade

• 100g thick curd (yogurt)

• 1 tbsp ginger-garlic paste

• 1 tbsp coriander powder

• 1 tsp cumin powder (jeera powder)

• 1 tsp Kashmiri red chili powder (degi mirch)

• 1/2 tsp garam masala

• 1/2 tsp turmeric powder (haldi)

• 1 tsp kasuri methi (dried fenugreek leaves)

• 1 tsp mustard oil

• 1 tsp lemon juice

• Salt to taste

• Add ons

• Bell peppers

• Onions

Directions

• In a large bowl, whisk together the curd, ginger-garlic paste, and spices: coriander powder, cumin powder, Kashmiri chili powder, garam masala, and turmeric.
• Crush the kasuri methi between your palms to release its aroma and add it to the mixture.
• Drizzle in the mustard oil, lemon juice, and season with salt.
• Add the chicken pieces and mix until they are thoroughly coated.
• Cover the bowl and marinate the chicken for at least 2 hours, or ideally overnight in the refrigerator, for deeper flavor penetration.
• Cooking the Chicken Tikka
• Skewering and Grilling: Thread the marinated chicken onto skewers. Grill on a barbecue or in an oven at 200°C (400°F) for about 15-20 minutes, turning halfway through, until charred and cooked through.
• Pan-Frying: Heat a non-stick pan or grill pan with a bit of oil and cook the chicken pieces until golden and cooked through.
• Air Frying: Preheat your air fryer to 180°C (350°F) and cook the tikkas for 10-12 minutes, flipping midway.

Notes

• Always use thick curd to avoid a watery marinade.
• Mustard oil adds an authentic smoky flavor; I heat it slightly before adding for an even better taste.

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