This tandoori chicken tikka kebab recipe has been my go-to when I want bold flavor without fuss. I first learned this particular marinade combination during a summer barbecue when a friend brought a jar of homemade Kashmiri chili paste and a warm stack of skewers. From that day on I kept tinkering until I landed on a balance of tangy yogurt, bright lemon, fragrant garam masala and fresh coriander that turns everyday chicken into something celebratory. The texture is tender and juicy inside with a light char on the outside when cooked over high heat; the aroma of roasted spices and charred edges always gets the family to the table fast.

I discovered that simple technique changes everything: finely grating the ginger, turning garlic into a paste, and massaging the marinade into the chicken are small steps that yield dramatic results. The first time I served this to guests, the skewers disappeared in minutes and the host asked for the recipe by the second glass of wine. This version is streamlined for home cooks — it uses accessible ingredients, takes minimal active time, and works equally well on a grill, in a broiler, or under a hot cast-iron griddle.

Ingredients

• Chicken (main): 14 oz boneless, skinless chicken breast (about 1 large breast). Choose firm, evenly sized breasts so cubes cook consistently. If using thighs, expect slightly more fat and richer flavor.
• Fresh ginger: 1 thumb-sized piece, about 1.25 oz. Grate it finely for even distribution — the ginger’s sharp aroma cuts through the richness and helps tenderize the meat.
• Garlic: 3 medium cloves, mashed to a paste. Garlic paste blends into the yogurt base and ensures no raw garlic bites remain after cooking.
• Salt: 1/2 teaspoon to season the marinade and help the chicken retain moisture while marinating.
• Ground cumin: 1/4 teaspoon for warmth and an earthy counterpoint to the chili.
• Kashmiri chili powder: 1 tablespoon. Use Kashmiri for vivid color and moderate heat; substitute sweet paprika if unavailable, but you’ll lose some authentic flavor and color.
• Garam masala: 1 teaspoon to finish the spice profile with a fragrant, warming finish.
• Turmeric: 1/2 teaspoon for color and a touch of bitter earthiness.
• Fresh coriander (cilantro): about 1/3 cup packed chopped (roughly 1/2 oz). Adds freshness and a citrus-like lift to the marinade.
• Lemon juice: 1 tablespoon. Acidity brightens and helps tenderize the chicken; always use fresh lemon for the best zing.
• Cooking oil: 2 tablespoons (neutral oil like vegetable, canola or light olive oil) to help coat the chicken and promote browning.
• Yogurt: 1/4 cup plain yogurt (about 50 g). Greek or thick yogurt gives the best coating; use low-fat or whole depending on preference.
• Garnish: Freshly chopped coriander to finish, plus lemon wedges for serving.

Instructions

Prepare the chicken: Trim and pat dry the 14 oz chicken breast, then cut into even 2–3 cm (about 1") cubes. Uniform pieces ensure even cooking; if pieces vary, remove smaller ones early to prevent overcooking. Place cubes in a medium mixing bowl and set aside while you make the marinade. Make the garlic-ginger base: Peel 3 garlic cloves and mash to a paste — a pinch of salt helps break it down. Peel and finely grate the thumb-sized ginger (about 1.25 oz). Combining these two into a smooth paste releases more aroma and prevents fibrous bits in the finished kebabs. Combine the marinade: In a bowl whisk together 1/4 cup plain yogurt, 1 tablespoon lemon juice, 2 tablespoons oil, 1 tablespoon Kashmiri chili powder, 1 teaspoon garam masala, 1/2 teaspoon turmeric, 1/4 teaspoon ground cumin and 1/2 teaspoon salt. Stir in the garlic and ginger paste and fold in the finely chopped 1/3 cup packed coriander. The mixture should be thick enough to cling to the chicken. Marinate the chicken: Add the chicken cubes to the marinade and toss until each piece is thoroughly coated. Cover and refrigerate for a minimum of 4 hours and up to 24 hours — longer yields deeper flavor and more tender meat. For quicker plans, 1–2 hours still improves taste but won’t be as pronounced. Prepare skewers and heat: If using bamboo skewers, soak them for 30 minutes to prevent burning. Preheat your grill to medium-high (about 400°F) or set your broiler on high and position a rack about 6 inches from the heat source. If using a cast-iron skillet or griddle, heat it until very hot with a light brush of oil. Skewer and cook: Thread chicken pieces closely but not tightly onto skewers, leaving a little space for air to circulate. Grill or broil 3–4 minutes per side until you see good char and the internal temperature reads 165°F. If using a pan, cook in batches without overcrowding and finish with a quick broil for char if desired. Rest and serve: Allow skewers to rest 4–5 minutes off the heat; this helps juices redistribute. Garnish with freshly chopped coriander and squeeze lemon over the top. Serve with yogurt dip, salad, naan or fragrant basmati rice.

Storage Tips

Store leftover cooked skewers in an airtight container in the refrigerator for up to 3 days. To freeze, cool fully, wrap each skewer tightly in cling film and place in a freezer-safe bag for up to 3 months. Reheat gently in a 325°F oven for 8–12 minutes covered with foil to prevent drying, then finish under the broiler for a minute for restored char. Raw marinated chicken can be refrigerated up to 24 hours; do not freeze raw longer than 24–48 hours in marinade.

Ingredient Substitutions

If Kashmiri chili isn’t available, use a blend of sweet paprika plus a pinch of cayenne for heat and color — start with 1 tablespoon paprika and 1/8 teaspoon cayenne. Replace chicken breast with thigh meat for juicier results and longer grill time. For dairy-free needs, use unsweetened coconut yogurt or a plant-based plain yogurt; note the final flavor will be milder. Fresh coriander can be replaced with mint for a different herbaceous finish.

Serving Suggestions

Serve skewers over steamed basmati rice or with warm flatbreads and a cucumber-yogurt raita to cut through heat. Add pickled red onions, a crisp cabbage slaw or charred lemon halves for contrast. For a party platter, arrange skewers with roasted vegetables, lemon wedges and bowls of chutney or mint chutney for dipping. Garnish with extra chopped coriander and a light drizzle of extra-virgin olive oil just before serving.

Cultural Background

Tikka is a classic subcontinental preparation of small, marinated pieces traditionally cooked in a tandoor (clay oven). The modern backyard equivalent uses direct high heat to mimic the tandoor’s searing power. Kashmiri chili gives the traditional vibrant red without excessive heat; garam masala, turmeric and cumin build a layered spice profile that reflects centuries of trade and culinary evolution across South Asia. This adaptation brings those flavors within reach of home cooks worldwide.

Seasonal Adaptations

In summer, grill outdoors and serve with a mango-lime slaw for brightness. In cooler months, roast bell peppers with the skewers and add a warm lentil salad on the side. During holidays, increase the marinade spices slightly and serve with saffron-infused rice for a richer presentation. You can also thread alternating pieces of chicken and vegetables (bell pepper, red onion, tomato) for a more colorful seasonal skewer.

Meal Prep Tips

Marinate the chicken the night before and keep skewers raw in the fridge layered between sheets of parchment to prevent sticking. Alternatively, skewer and cook all at once, then refrigerate cooked skewers; reheat or slice for sandwiches, grain bowls, or salads through the week. Portion into single-serve containers with lemon wedges and a separate small container of yogurt dip for grab-and-go lunches.

These skewers are one of those dishes that reward a little planning but deliver big on flavor and flexibility. Whether you’re feeding a family or entertaining, they’re reliably delicious and easy to adapt — give them a try and make the seasoning your own.