Marinated in fragrant garlic, ginger, and tons of spices before being grilled to perfection, this grilled chicken tikka recipe is absolutely delicious! With a few simple changes, it’s also much healthier (and cheaper) than ordering takeout! {Gluten-free}
Table of Contents
Grilled Chicken Tikka Kebabs Recipe
This grilled chicken tikka kebab recipe is one of my family’s all-time favorites! As the pieces of chicken marinate in a spiced yogurt mixture, the meat tenderizes and becomes infused with flavor and moisture for extra juicy chicken. The second you add them to the grill, that marinade turns into a flavorful crust!
Plus, the smell of the smoke and a little char makes these chicken tikka skewers even more appetizing. You’ll be hooked the first time you make them, and they’ll become a regular rotation in your meal plan!
What is Chicken Tikka?
Tandoori chicken tikka is one of the most classic Indian dishes. The boneless chicken pieces are marinated in a super flavorful yogurt sauce before being grilled in a traditional tandoori oven. These clay ovens cook the meat quickly, locking in all of the delicious flavors and moisture.
Although the tandoori chicken marinade varies across India, you’ll typically find a mix of ginger, garlic, turmeric, garam masala, cumin, coriander, red chili powder, black pepper, and more! You’ll definitely use a lot of spices, which is part of why this dish is so well-loved around the world!
Since most home cooks don’t have a tandoor oven available, I prefer to use a gas or charcoal grill to get the same high heat and delicious crust. It’s not exactly the same, but it’s the best we can do!
Why We Love These Chicken Tikka Skewers
- Quick & Easy: Once you make the chicken tikka sauce, the longest part is letting the meat marinade! Once the meat is on the wooden skewers, they cook in about 10-12 minutes. That’s it!
- So flavorful: Thanks to the delicious balance of spices in the chicken tikka marinade, every bite of chicken tastes like heaven. Seriously delicious!
- Skip the restaurant: Although I love a good takeaway or trip to an Indian restaurant, it’s often healthier and much cheaper to cook at home. Since it’s easy to make your own chicken tikka at home, it’s a great way to save a little money and eat well at the same time!
Ingredient Notes
- Chicken breasts: Cut the chicken breast into even-sized cubes to place on the skewers. You can also use boneless skinless chicken thighs if you prefer.
- Greek yogurt: Use 0% plain Greek yogurt for a creamy texture, extra protein, and less fat.
- Olive oil: Olive oil helps bring the seasoning mix together and move all of those spices inside the chunks of chicken as it marinates!
- Lemon juice: Like yogurt, lemon will tenderize the meat while adding a bright tangy flavor.
- Fresh garlic: Indian chicken tikka always includes a ginger garlic paste, which gives this dish so much flavor!
- Fresh ginger: To crush the fresh ginger into a paste, it can help to smash it with the side of your chef’s knife several times, then just keep chopping!
- Spices: The best chicken tikka marinade includes a lot of Indian spices, like paprika, cumin, garam masala, turmeric, chili powder, cayenne pepper, salt, and freshly ground black pepper.
Step-by-Step Instructions
Step 1 – Prepare Marinade for Chicken Tikka
- Cube chicken into 1-inch pieces and prick with a fork. Set aside.
- In a large bowl, mix together yogurt, lemon juice, olive oil, garlic, ginger, paprika, cumin, garam masala, turmeric, chili powder, cayenne (if using), salt and pepper.
- Add the cubed chicken to the bowl and toss until well coated with the yogurt mixture. Marinate for at least 2 hours, but preferably 4-6 hours.
Step 2 – Assemble Chicken Tikka Kebabs
- Remove chicken from marinade.
- Thread chicken onto skewers.
Step 3 – Cook & Serve!
- Heat your grill to medium high heat and place chicken skewers on the grill.
- Brush with olive oil, and grill approximately 6 minutes on the first side.
- Once you have grilled one side for 6 minutes, turn the skewers over and brush with oil, and grill 6 more minutes or until nicely charred.
- Serve with lemon wedges to squeeze over grilled chicken skewers.
Keep scrolling to the recipe card below for the full printable recipe!
Recipe Tips:
- For the best flavor, allow the chicken tikka to marinate for at least 2 hours.
- Be sure to oil the grill really well so that the chicken tikka skewers don’t stick to the grill. Brush the kabobs with oil as well before turning.
- You can use any type of skewers for this recipe! If you’re using wooden or bamboo skewers, be sure to soak them in water before adding the chicken pieces. I’m partial to metal skewers for easy clean-up.
- If you aren’t able to grill outdoors, you can also grill these kebabs on an indoor grill or cook them on a stovetop grill pan! Just be sure to turn on the vent to keep your smoke alarm from going off.
- For extra vegetables, add slices of bell peppers between each piece of chicken when you skewer them.
Recipe FAQs
Although traditional chicken tikka is full of protein and healthy fats, this popular dish has become less and less healthy over time. At an Indian restaurant, this dish is typically very high in fat due to using ghee or butter, whole milk yogurt, and even heavy cream. When you combine that much fat with the carbs from rice and naan bread, this recipe can quickly become an unbalanced meal.
Fortunately, there are small swaps you can make to make your chicken tikka sauce more balanced, like using lower fat Greek yogurt for the creamy texture and skipping the heavy cream. Plus, all of those herbs and spices have their own nutritional benefits (and incredible amounts of flavor). If you prepare it like this, your chicken tikka dish will be much healthier, so you can enjoy it more often!
That depends on you! Traditionally, the tandoori marinade does include some chiles, but those are usually less spicy and more flavorful. The chicken tikka at your local Indian restaurant likely offers it on a scale of varying spiciness, so you may be used to eating it really hot! It’s really easy to adjust the spice level in your tandoori chicken tikka. I prefer to use cayenne for a nice, warming heat that’s easily adaptable.
Great question! Although in the West, we tend to use these terms interchangeably, they are two totally different dishes. Chicken tikka kebabs, like this recipe, are made from marinated chicken pieces cooked in a hot clay oven. They’re similar to other kebabs you’ve had in that you pull the small pieces of grilled meat off the skewers and enjoy them with your meal.
On the other hand, chicken tikka masala sauce is made with tomato sauce, cream, and lots of spices. It’s prepared like a curry, so it’s moist and tender and perfect for enjoying over rice. Although they both have similar ingredients, they’re two totally different preparations!
Storage Guidelines
To refrigerate: Store leftover chicken tikka in an airtight container in your fridge for 3-5 days.
To freeze: You can also freeze leftover chicken tikka for up to 3 months in a freezer-safe container.
To reheat: You can either microwave it for a few minutes or bake it in an oven or air fryer at 350 until warmed through. Just be careful not to reheat it for too long or the chicken may dry out.
What to Serve with Chicken Tikka
Grilled chicken tikka tastes fantastic on its own, but it will be the star of the show when served with the right sides!
Try it with the following:
- Naan bread
- Tzatziki (try this healthy tzatziki sauce!)
- Rice
- Turmeric roasted cauliflower
- Cucumber raita
- Your favorite grilled vegetables
- Asian Cucumber salad
- Grilled Corn Avocado Salad
- Corn on the cob
- Garnished with lemon wedges & cilantro
Recipe Variations
- Make it spicy: If you like really spicy dishes, add even more cayenne pepper or red chili flakes!
- Skip the skewers: You don’t have to turn this chicken into kebabs! You can marinate whole chicken breasts and grill them to serve on top of salads or even in sandwiches!
- Cook them in the air fryer: No grill, no problem! Place the skewers in your air fryer basket and bake at 375 degrees F for 15-20 minutes.
More Similar Recipes
- Vegan Chickpea Curry
- Pumpkin Chicken Soup
- Chicken Teriyaki on a Stick
- Thai Shrimp Curry Soup
- Peanut Chicken Recipe
Did you make this recipe? Scroll down to leave a star rating and review!
Grilled Chicken Tikka Kebabs Recipe
Ingredients
- 4 skinless boneless chicken breasts, diced into 1 inch cubes
- 1 cup plain 0% Greek yogurt
- 2 tablespoons olive oil plus more for brushing
- 2 tablespoons fresh lemon juice
- 6 garlic cloves minced (or about 1 tablespoon minced garlic)
- 1 tablespoon freshly grated ginger
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon garam masala
- 1 teaspoon turmeric
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne pepper (or more to taste)
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- Cube chicken into 1 inch pieces and prick with a fork. Set aside.
- In a large bowl, mix together yogurt, lemon juice, olive oil, garlic, ginger, paprika cumin, garam masala, turmeric, chili powder, cayenne (if using) salt and pepper.
- Add the cubed chicken to the bowl and toss until well coated with the yogurt mixture. Marinate for at least 2 hours, preferably 4-6 hours.
- Thread chicken onto skewers.
- Heat your grill to medium high heat and place chicken skewers on the grill.
- Brush with olive oil, and grill approximately 6 minutes on the first side.
- Once you have grilled one side for 6 minutes, turn the skewers over and brush with oil, and grill 6 more minutes or until nicely charred.
- Serve warm with lemon wedges to squeeze over grilled chicken skewers.
Notes
- For the best flavor, allow the chicken tikka to marinate for at least 2 hours.
- Be sure to oil the grill really well so that the chicken tikka skewers don’t stick to the grill. Brush the kabobs with oil as well before turning.
- You can use any type of skewers for this recipe! If you’re using wooden or bamboo skewers, be sure to soak them in water before adding the chicken pieces.
- If you aren’t able to grill outdoors, you can also grill these kebabs on an indoor grill or cook them on a stovetop grill pan. Just be sure to turn on the vent to keep your smoke alarm from going off.
- For extra vegetables, add slices of bell peppers and red onion between each piece of chicken when you skewer them.
Leave A Review: