Charred, spiced, and irresistibly tender
Chicken Tikka Skewers
Prep Time
20 min
Cook Time
12 min
Total Time
32 min
Servings
4
8-10 skewers
Difficulty
Easy
Cost
Budget
$
Chicken Tikka Skewers
Charred, spiced, and irresistibly tender
★4.5(14)
Yogurt-marinated chicken cubes loaded with Indian spices and grilled until charred. The foundation of tikka masala, and delicious all on its own.
20m
Prep Time
12m
Cook Time
32m
Total Time
4
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Chicken tikka is the precursor to tikka masala — marinated and grilled chunks of chicken that are so good they deserve to be enjoyed on their own, not just swimming in a sauce. The yogurt marinade creates a coating that chars beautifully while keeping the inside impossibly tender.
These skewers are at home at a summer cookout, a weeknight dinner, or as part of an Indian feast. Thread them on skewers, grill until the edges blacken, and serve with mint chutney and naan. The smoky aroma alone will have people hovering around the grill.
Ingredients
Instructions
- 1
Whisk yogurt, lemon juice, garam masala, cumin, chili powder, turmeric, ginger, garlic, and salt in a large bowl.
- 2
Add chicken cubes, toss to coat thoroughly, and marinate for at least 2 hours or overnight.
- 3
Soak bamboo skewers in water for 30 minutes. Thread marinated chicken onto skewers, shaking off excess marinade.
- 4
Preheat grill to medium-high heat. Brush grates with oil.
- 5
Grill skewers for 4-5 minutes per side until charred and the internal temperature reaches 165°F.
- 6
Serve immediately with mint chutney, naan bread, sliced onions, and lemon wedges.
Serving Suggestions
Ways to Serve This Dish
Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor
Serve with warm naan bread or basmati rice
Substitutions
Kashmiri chili powderPaprika + pinch of cayenne
Approximates the color and mild heat.
Plain yogurtCoconut yogurt
For dairy-free, though the flavor and tenderizing effect will differ slightly.
Garam masalaEqual parts cumin, coriander, and cinnamon
A rough approximation of garam masala from common spices.
Tips & Storage
Pro Tips
Overnight marinating makes a dramatic difference in flavor depth — plan ahead if possible.
Cut chicken into uniform pieces for even cooking on the skewers.
If you do not have a grill, broil on high for 5-6 minutes per side on a sheet pan.
The yogurt will drip and may cause flare-ups on the grill — keep an eye on it and move skewers as needed.
Storage
Refrigerate for up to 3 days. Excellent cold in wraps or over salads.
Reheating
Reheat under the broiler for 3-4 minutes or in a hot skillet for quick warming.
Nutrition Facts
Per serving (2-3 skewers) · 4 servings
Calories290
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein38g
Carbohydrates4g
Fat12g
Fiber1g
Sugar2g
Sodium620mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What is the difference between tikka and tandoori?
- Both use yogurt marinades, but tikka is boneless cubes on skewers while tandoori typically uses bone-in pieces.
- Can I use chicken breast?
- Yes, but thighs are preferred as they stay juicier. If using breast, do not overcook past 165°F.
- What is a good dipping sauce?
- Mint chutney, raita (yogurt-cucumber sauce), or even a simple mix of yogurt, lemon, and salt.
Explore More
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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