This chicken tikka kebab has been my go-to for easy weeknight dinners and impromptu gatherings. I first learned this particular balance of spices while experimenting with a small jar of Kashmiri chili powder and a generous spoonful of yogurt one winter evening. The combination yields tender, juicy chicken with a warm, earthy spice profile and a gentle, smoky finish after a quick sear. It is simple to prepare and rewards patience when given a long marination.

I remember making a batch for a backyard get-together and watching neighbors gather around the grill as the aroma filled the air. The bright coriander and lemon lift the rich spices and yogurt so each bite feels balanced. This version is flexible, forgiving of small measure changes, and suited to broiler, oven, air fryer, or grill. If you are short on time you can still achieve great results with a minimum of four hours of marination, but overnight offers a deeper, more developed flavor.

Ingredients

• Chicken: Use 14 ounces of boneless chicken breast cut into 3 quarter inch cubes to ensure even cooking and quick searing. Chicken breast cooks quickly and soaks up the marinade but you can substitute thighs for a slightly richer flavor.
• Ginger and Garlic: About 2 tablespoons of grated ginger and 3 cloves of garlic mashed to a paste with a pinch of salt. Fresh aromatics are essential for brightness and a real depth of flavor that powders cannot match.
• Salt and Spices: 1 half teaspoon salt, 1 quarter teaspoon ground cumin, 1 tablespoon Kashmiri chili powder, 1 teaspoon garam masala, and 1 half teaspoon turmeric. Kashmiri chili provides color and warmth without excessive heat.
• Herbs: 1 third cup packed chopped fresh coriander leaves for freshness in the marinade and extra for garnish. Cilantro brightens the finished kebabs and balances the spices.
• Acid and Fat: 1 tablespoon lemon juice, 2 tablespoons cooking oil, and 1 quarter cup plain yogurt. The lemon adds lift, oil helps with browning, and yogurt tenderizes the meat for a juicy texture.
• Garnish: Extra chopped coriander and lemon wedges for serving. A sprinkle of additional garam masala just before serving can be delightful.

Instructions

Prepare the Chicken Trim visible fat and cut the chicken into 3 quarter inch cubes so each piece cooks in the same time. Pat dry with paper towels to help the marinade adhere. Uniform pieces also make threading on skewers easier and ensure even doneness. Make the Marinade Mash the garlic into a paste with a pinch of salt to break it down. Grate the ginger finely. In a large bowl combine the garlic paste, grated ginger, salt, cumin, Kashmiri chili powder, garam masala, turmeric, chopped coriander, lemon juice, oil, and yogurt. Whisk until smooth. The yogurt should coat the spices and form a slightly thick mixture that will cling to the chicken. Marinate the Chicken Add the chicken to the marinade and turn to coat every piece. Cover and refrigerate for at least four hours and up to twenty four hours. Longer marination allows the spices to penetrate and tenderize the protein, but avoid more than twenty four hours to prevent a mushy texture. Prepare Skewers If using bamboo skewers soak them in water for thirty minutes to avoid burning. Thread the marinated chicken cubes evenly with a small space between pieces so hot air or flame can circulate and create a nice char. Cook to Finish Choose your method and cook until the internal temperature reaches 165 degrees Fahrenheit using an instant read thermometer. For the broiler preheat to highest setting and cook for fifteen to eighteen minutes flipping halfway. For the air fryer cook at 400 degrees Fahrenheit for twelve to sixteen minutes turning once. For the oven preheat to 450 degrees Fahrenheit and bake on a wire rack over a tray for fifteen to twenty minutes. On the barbecue sear over direct heat for one to two minutes per side then move to indirect heat and close the lid until done.

Storage Tips

Store cooled kebabs in an airtight container in the refrigerator for up to three days. For longer storage place single layers on a baking sheet, freeze until solid, then transfer to a freezer bag for up to three months. To reheat, preheat the oven to three hundred fifty degrees Fahrenheit and warm on a wire rack for eight to twelve minutes until heated through. Avoid microwaving as it causes the chicken to become rubbery. For fresh crispness finish with a quick high heat sear or blast with a culinary torch if available.

Ingredient Substitutions

If you prefer darker meat use boneless skinless thighs which tolerate longer cooking and stay very juicy. For a dairy free adaptation swap yogurt for a coconut yogurt and add one tablespoon of lemon juice to maintain acidity. If Kashmiri chili cannot be found use paprika plus a small pinch of cayenne to mimic color and heat. To reduce sodium cut back the salt by one quarter and finish with more lemon at the table.

Serving Suggestions

Serve with lemon wedges and extra chopped coriander. Pair with warm flatbreads, a cucumber raita, or a vibrant salad of tomatoes and red onion. For a heartier meal place kebabs over fragrant basmati rice or alongside grilled vegetables. For a party presentation arrange skewers on a large platter garnished with coriander and lemon for easy sharing.

Cultural Background

The roots of this style come from South Asian tandoori traditions where marinated protein cooks quickly in a hot clay oven. The spices used here reflect that heritage and have been adapted for home kitchens without a tandoor. Many regional variations exist across the subcontinent where cooks tweak the balance of chilies, aromatic seeds, and herbs to reflect local tastes.

Seasonal Adaptations

In summer grill outdoors for a smoky crust and serve with a fresh herb salad. In winter roast peppers and serve alongside the kebabs for warmth. During citrus season use blood orange juice in place of lemon for a fruity lift. The marinade adapts well to seasonal herbs like mint or dill for different flavor profiles.

Meal Prep Tips

Double the marinade and chicken quantity to make extra portions for meal prep. Portion cooked kebabs into meal containers with rice and roasted vegetables. Refrigerate for up to three days and reheat in the oven. For a frozen meal pull one portion from the freezer, thaw overnight in the refrigerator, and reheat on a wire rack to keep the exterior crisp.

These kebabs are an easy, flavorful way to bring something special to the table without complicated steps. Try marinating a day ahead and experiment with heat levels to make this your signature version. Enjoy the process and the company this dish brings to gatherings on any night.