Chicken Tikka is hybrid dish that combines a dose of heat with the mellowing effect of yogurt. It was originally created to serve to British Colonialists who couldn’t handle the heat of Indian cooking. These skewers are traditionally cooked in a clay oven called a Tandoor but work perfectly on your backyard grill. The yogurt marinade stays in place and creates a deep, flavor-filled crust that makes this one of the world’s most popular dishes.
Ingredients
8 skinless, boneless chicken thighs
1 medium red onion
1 large red bell pepper
6 to 8 skewers
1¼ cups (290 g) plain yogurt
1¼ cups (200 g) white onion, finely chopped
Juice of 1 large lemon
2 cloves of garlic, minced
1 to 2 chili peppers, seeded and finely chopped
2 teaspoons clarified butter (ghee)
2 teaspoons ground cumin
2 teaspoons salt
1½ teaspoons ground coriander
1 teaspoon ground turmeric
1 teaspoon grated ginger
½ teaspoon black pepper
1 large green onion, finely chopped
¼ cup (4 g) cilantro leaves, chopped
Method
Combine all the ingredients for the marinade and reserve 1 cup (230 g) of the mixture to use as a basting sauce. Store the basting sauce in a separate container in the refrigerator until it is time to baste the chicken.
Cut away excess fat from the chicken thighs and cut into 1- to 1¼-inch (2.5 to 3 cm) cubes.
Place the chicken cubes into a resealable plastic bag. Pour the marinade over the chicken and toss gently to coat. Remove any excess air from the bag, seal, and place into the refrigerator for 4 to 6 hours.
Preheat the grill for medium heat. When the grill is ready, oil the grill grates right before putting on the kebabs.
Peel and cut the red onion into 1¼-inch (3 cm) pieces. Core and cut the bell pepper into 1¼-inch (3 cm) pieces.
Thread the marinated chicken cubes onto the skewers, alternating with the bell pepper and red onion pieces.
Place the kababs onto the grill. Cook for a total of 13 to 15 minutes, basting with the reserved sauce the first half of the cook time.
Once the chicken reaches an internal temperature of 165°F (74°C), remove the kebabs from the grill.
Serve the kebabs with chopped green onion and cilantro on top.
Chicken Tikka Kebabs
6-8
servings30
minutes40
minutes1
hour10
minutesChicken Tikka is hybrid dish that combines a dose of heat with the mellowing effect of yogurt. It was originally created to serve to British Colonialists who couldn’t handle the heat of Indian cooking. These skewers are traditionally cooked in a clay oven called a Tandoor but work perfectly on your backyard grill. The yogurt marinade stays in place and creates a deep, flavor-filled crust that makes this one of the world’s most popular dishes.
Ingredients
8 skinless, boneless chicken thighs
1 medium red onion
1 large red bell pepper
6 to 8 skewers
1¼ cups (290 g) plain yogurt
1¼ cups (200 g) white onion, finely chopped
Juice of 1 large lemon
2 cloves of garlic, minced
1 to 2 chili peppers, seeded and finely chopped
2 teaspoons clarified butter (ghee)
2 teaspoons ground cumin
2 teaspoons salt
1½ teaspoons ground coriander
1 teaspoon ground turmeric
1 teaspoon grated ginger
½ teaspoon black pepper
1 large green onion, finely chopped
¼ cup (4 g) cilantro leaves, chopped
Method
- Combine all the ingredients for the marinade and reserve 1 cup (230 g) of the mixture to use as a basting sauce. Store the basting sauce in a separate container in the refrigerator until it is time to baste the chicken.
- Cut away excess fat from the chicken thighs and cut into 1- to 1¼-inch (2.5 to 3 cm) cubes.
- Place the chicken cubes into a resealable plastic bag. Pour the marinade over the chicken and toss gently to coat. Remove any excess air from the bag, seal, and place into the refrigerator for 4 to 6 hours.
- Preheat the grill for medium heat. When the grill is ready, oil the grill grates right before putting on the kebabs.
- Peel and cut the red onion into 1¼-inch (3 cm) pieces. Core and cut the bell pepper into 1¼-inch (3 cm) pieces.
- Thread the marinated chicken cubes onto the skewers, alternating with the bell pepper and red onion pieces.
- Place the kababs onto the grill. Cook for a total of 13 to 15 minutes, basting with the reserved sauce the first half of the cook time.
- Once the chicken reaches an internal temperature of 165°F (74°C), remove the kebabs from the grill.
- Serve the kebabs with chopped green onion and cilantro on top.
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