Chicken tikka Skewers

Ingredients

For the Marinade:

• 800 g boneless chicken thighs or breast, cut into large chunks

• 150 g thick yogurt (Greek or strained)

• 2 tbsp ginger-garlic paste

• 2 tbsp lemon juice

• 2 tbsp vegetable oil or mustard oil

• 1½ tsp salt (adjust to taste)

• 2 tsp Kashmiri red chili powder (mild heat, strong color)

• 1 tsp hot chili powder (optional, for more heat)

• 1½ tsp ground cumin

• 1½ tsp ground coriander

• 1 tsp turmeric powder

• 1 tsp garam masala

• ½ tsp crushed dried fenugreek leaves (kasuri methi) – optional but adds depth

For Cooking:

• Skewers (metal or soaked wooden)

• Melted butter or ghee (for basting)

Optional Garnish/Serving:

• Sliced onions, lemon wedges, fresh coriander

• Green chutney or raita

Method

1. Prepare the Marinade:

   
   

   • In a large bowl, whisk the yogurt until smooth.

   • Add ginger-garlic paste, lemon juice, oil, salt, chili powders, cumin, coriander, turmeric, garam masala, and fenugreek leaves. Mix well until uniform.

2. Marinate the Chicken:

   
   

   • Add the chicken pieces to the marinade and coat thoroughly.

   • Cover and refrigerate for at least 4 hours, preferably overnight for deeper flavor.

     
     

3. Prepare for Cooking:

   
   

   • Preheat your grill, tandoor, or oven to 220–230°C (430–450°F).

   • Thread marinated chicken pieces onto skewers, leaving slight space between pieces for even cooking.

     
     

4. Cook:

   
   

   • Place the skewers on a rack or grill.

   • Cook for 12–15 minutes, turning halfway.

   • Baste with melted butter or ghee and cook for another 5–7 minutes, until slightly charred at the edges and cooked through (internal temp ~75°C).

   
   

5. Finish & Serve:

   
   

   • Rest the chicken for a couple of minutes off the heat.

   • Serve hot with sliced onions, lemon wedges, fresh coriander, and green chutney.

   

   Chicken tikka skewers