Chicken Tikka Recipes

Sizzling Sensations: The Ultimate Guide to Chicken Tikka Skewers

Prep Time: 4 hrs Cook Time: 25 mins Serves: 6 Difficulty: Medium
Sizzling Chicken Tikka Skewers fresh off the grill

Master the art of creating perfectly grilled chicken tikka skewers that are juicy on the inside and charred on the outside. This comprehensive guide covers everything from marination techniques to grilling secrets, ensuring restaurant-quality results in your own backyard.

Ingredients

For the First Marinade

  • 1kg chicken thighs, cut into 1.5-inch cubes
  • 2 tablespoons lemon juice
  • 1 teaspoon salt
  • 1 teaspoon ginger paste
  • 1 teaspoon garlic paste

For the Second Marinade

  • 1 cup thick yogurt
  • 2 tablespoons mustard oil
  • 2 tablespoons garam masala
  • 1 tablespoon red chili powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon black pepper
  • Salt to taste

For Grilling

  • 8-10 metal skewers (or soaked wooden skewers)
  • Melted butter for basting
  • 1 lemon, cut into wedges
  • Sliced onions and mint for garnish

Instructions

  1. First Marinade

    Mix chicken with lemon juice, salt, ginger paste, and garlic paste. Let it marinate for 30 minutes.

  2. Second Marinade

    Combine all second marinade ingredients in a bowl. Add the chicken and coat well. Refrigerate for 3-4 hours or overnight.

  3. Prepare for Grilling

    Remove chicken from refrigerator 30 minutes before cooking. Thread onto skewers, leaving space between pieces.

  4. Grill the Skewers

    Preheat grill to high. Grill skewers for 20-25 minutes, turning occasionally and basting with butter.

  5. Final Touches

    Finish with a squeeze of lemon juice. Garnish with onion rings and fresh mint leaves.

Pro Tips

  • Use chicken thighs instead of breast for juicier results
  • Don't skip the double marinade process - it's crucial for flavor
  • Keep the grill lid closed between turns to maintain temperature
  • Soak wooden skewers for at least 30 minutes to prevent burning
  • Let the chicken rest for 5 minutes after grilling

Variations

  • Tandoor Style: Add red food color to the marinade for authentic look
  • Vegetable Combo: Add bell peppers and onions between chicken pieces
  • Smoky Flavor: Add a charcoal dhungar after grilling
  • Spice Level: Adjust red chili powder to taste