This easy Indian Tandoori Chicken Tikka kebab recipe is a household favorite in our half-Indian home. Tender, perfectly spiced chunks of chicken are marinated, skewered and cooked until juicy and slightly charred.
My husband, who grew up with Indian food, loves this tandoori chicken tikka. It rivals what you’d get at many restaurants and works equally well on the grill, in a tandoor, in a conventional oven or in an air fryer for a quick char.
Easy Chicken Tikka Recipe: What You Need
The ingredient list is straightforward and most items are pantry staples.
Indian Chicken Tikka Kebab Ingredients
- Plain full-fat yogurt (Greek works well)
- Lemon juice (or lime)
- Avocado or canola oil
- Minced garlic (fresh cloves preferred)
- Finely grated fresh ginger (or ginger paste)
- Paprika
- Ground cumin
- Garam masala (a warm Indian spice blend)
- Cayenne pepper (adjust to taste)
- Boneless chicken — thighs for juiciness, breasts if you prefer leaner meat
Substitutions and Variations
- Vegetable tikka: Marinate bell peppers, onions, mushrooms and zucchini in the same yogurt-spice mix for a vegetarian option.
- Paneer tikka: Use firm paneer cubes marinated the same way for a classic vegetarian skewer.
- Turkey tikka: Use turkey breast for larger, hearty pieces if desired.
How to Make Chicken Tikka: Step-by-Step
Follow these steps to make juicy, flavorful chicken tikka at home.
Make the Marinade
- Combine yogurt, lemon juice, oil, minced garlic and grated ginger in a large bowl. Add paprika, ground cumin, garam masala, cayenne (to taste), salt and pepper. Mix until smooth and well combined.
Marinate the Chicken
- Cut the chicken into 1 to 1½ inch pieces and add them to the marinade. Massage so every piece is coated.
- Cover and refrigerate for at least 2 hours; overnight is best for deeper flavor and tenderness.
Skewer the Chicken
- Thread marinated chicken onto skewers, leaving a little space between pieces so heat circulates.
Cook the Chicken (3 Methods)
Always cook until the internal temperature reaches 165°F (75°C) and let the chicken rest briefly before serving.
Grilling
Preheat the grill to medium-high. Grill the skewered chicken 6–8 minutes total, turning once, until cooked through with nice char marks.
Baking
Preheat the oven to 425°F (220°C). Arrange the skewers on a lined baking sheet and bake 15–18 minutes, until cooked through and lightly browned.
Air Fryer
Preheat the air fryer to 400°F (200°C). Arrange chicken in a single layer in the basket (work in batches if needed). Cook 10–12 minutes, turning halfway, until crispy and fully cooked.
3 Common Mistakes and How to Avoid Them
Tips from a food scientist to improve your chicken tikka:
- Not marinating long enough: At least 2–4 hours is good, but overnight yields the best flavor and tenderness. Vacuum-sealing speeds this process if you’re short on time.
- Overcooking: Thighs stay juicy; breasts dry out quickly. Remove chicken as soon as it reaches 165°F (75°C).
- Not resting the meat: Let cooked chicken rest 4–5 minutes so juices redistribute for a juicier result.
Make Ahead and Storage
- Cooked leftovers: Store in an airtight container in the refrigerator for 3–4 days. Reheat gently in the oven or microwave.
- Marinated uncooked chicken: Refrigerate up to 1–2 days in a sealed container or bag to avoid cross-contamination.
- Freezing: Freeze marinated chicken in a freezer-safe bag for up to 3 months. Thaw overnight in the refrigerator before cooking.
How to Serve Chicken Tikka
Serve hot with sides and simple garnishes:
- Garnish: A squeeze of fresh lemon and chopped cilantro brightens the dish.
- Starchy sides: Serve with basmati rice or warm naan bread.
- Vegetable sides: A cucumber-yogurt salad or lightly spiced green beans complement the flavors.
- Sauces: A yogurt-based sauce, mint chutney or mango chutney are classic accompaniments.
FAQs About Chicken Tikka
Quick answers to common questions:
- Difference between chicken tikka and chicken tikka masala? Chicken tikka is grilled marinated chicken. Chicken tikka masala is cooked tikka pieces served in a creamy tomato-based curry.
- Can I use chicken breast? Yes, but watch the cooking time closely to avoid drying it out.
- How long to marinate? Ideally 2–4 hours or overnight for better flavor and tenderness.
- Can I cook without a grill? Yes — bake in the oven or use an air fryer or stovetop grill pan.
- How spicy is it? Spice level depends on cayenne; start small and adjust to taste.
- Can I freeze it? Freeze marinated raw chicken for up to 3 months; thaw in the refrigerator before cooking.
Recipe Card: Juicy Chicken Tikka (Grill, Oven or Air Fryer)
Ingredients
- ¾ cup full-fat plain yogurt
- 3 tbsp lemon juice
- 2 tbsp avocado or canola oil
- 1 tbsp minced garlic
- 1 tbsp finely grated ginger
- 1 tbsp paprika
- 2 tsp ground cumin
- 2 tsp kosher salt
- 2 tsp garam masala
- ½ tsp cayenne (adjust to taste)
- ½ tsp black pepper
- 2 lbs boneless chicken thighs or breasts, cut into 1–1½” pieces
Instructions
- In a large bowl, whisk together yogurt, lemon juice, oil, garlic and ginger. Stir in paprika, cumin, salt, cayenne, pepper and garam masala until well combined.
- Add chicken pieces and massage the marinade into the meat so each piece is evenly coated. Cover and refrigerate at least 2 hours, preferably overnight.
- Thread chicken onto skewers, leaving space between pieces.
- Cook using your chosen method: grill over medium-high heat 6–8 minutes turning once; bake at 425°F 15–18 minutes; or air fry at 400°F for 10–12 minutes, turning halfway. Ensure internal temperature reaches 165°F (75°C).
- Let the chicken rest 4–5 minutes before serving for maximum juiciness.
Nutrition (approx. per serving)
Calories: 405 kcal | Carbohydrates: 4 g | Protein: 26 g | Fat: 31 g
Nutrition information is an approximation.