- Prep
- 25 min
- Cook
- 15 min
- Total
- 40 min
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 700 g
- 150 g
- 2 tbsp
- 2 tbsp
- 2 tsp
- 1 tsp
- 1 tsp
- 1 tsp
- ½ tsp
- 1 tsp
- 2 tbsp
Process
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In a large bowl, whisk together the plain yogurt, lemon juice, ginger garlic paste, garam masala, ground cumin, ground coriander, Kashmiri chilli powder, ground turmeric, salt and vegetable oil until smooth.
Add the chicken thigh chunks and turn until every piece is coated. Cover and refrigerate for at least 2 hours, ideally 6 to 8 hours.
If using wooden skewers, soak them in cold water for 30 minutes. Lightly oil the grill rack or a foil-lined baking tray.
Thread the marinated chicken onto the skewers, leaving a small gap between pieces so they cook evenly. Discard any leftover marinade.
Heat the grill to high, about 240°C, and position the rack about 12 cm from the heat source.
Grill the skewers for 10 to 14 minutes, turning every 3 to 4 minutes, until the chicken is charred in spots and cooked through. The internal temperature should reach 75°C and the juices should run clear.
Rest the skewers for 3 minutes, then serve with red onion rings and lemon wedges.
Kitchen notes
Kitchen notes
- The most common mistake is using chicken breast, which dries out under high heat. Thighs stay juicy and take on char better.
- Do not skip the resting time after grilling; it lets the juices redistribute so the meat stays moist when you bite into it.
- If your yogurt marinade looks watery, strain the yogurt for 20 minutes in a fine sieve before mixing; a thicker marinade clings to the chicken and browns more evenly.
- For deeper char without overcooking, finish the skewers under a hot grill for the last 2 minutes after cooking through.
Substitutions
- plain yogurt→coconut yogurt for a dairy-free version
- chicken thighs→boneless lamb shoulder cut into 3 cm chunks, grilled 2 to 3 minutes longer
- Kashmiri chilli powder→sweet paprika plus a pinch of cayenne
Storage & reheating
Store leftover chicken tikka skewers in an airtight container in the fridge for up to 3 days. To reheat, place on a foil-lined tray in a 180°C oven for 8 to 10 minutes, or until piping hot; avoid the microwave, which makes the chicken rubbery. You can also freeze the cooked chicken off the skewers for up to 2 months, thaw overnight in the fridge, then reheat as above.
FAQ
The questions we get asked most
Why did my chicken tikka skewers turn out dry?
Dryness almost always comes from using breast meat or overcooking. Thighs have more fat and stay juicy; grill them just until the internal temperature hits 75°C, about 10 to 14 minutes total. Also, do not skip the oil in the marinade, as it helps conduct heat evenly.
Can I use chicken breast instead of thighs?
Yes, but reduce the grilling time to 8 to 10 minutes and watch closely, as breast dries out quickly. Cut the breast into slightly larger chunks and consider brining it in the yogurt marinade for at least 4 hours to help retain moisture.
How long should I marinate the chicken?
A minimum of 2 hours is needed for flavor, but 6 to 8 hours is ideal. The yogurt's acidity tenderizes the meat, but leaving it longer than 24 hours can make the texture mushy, so plan ahead.
Can I make these skewers ahead of time?
You can marinate the chicken up to 24 hours in advance and keep it covered in the fridge. For best results, grill just before serving; you can also grill them up to 3 days ahead, cool, and reheat in a 180°C oven for 8 to 10 minutes.
What can I use if I do not have wooden skewers?
Metal skewers work perfectly and do not need soaking. If you have neither, spread the chicken in a single layer on a wire rack set over a baking tray and grill as directed, turning once halfway.
How do I know when the chicken is fully cooked?
The safest test is an instant-read thermometer inserted into the thickest part of a chunk; it should read 75°C. Without a thermometer, cut into the thickest piece: the juices should run clear and the meat should be opaque all the way through, with no pink.
Can I cook these on a stovetop grill pan?
Yes, heat a grill pan over medium-high until smoking, then cook the skewers for 12 to 15 minutes, turning every 3 minutes. The char will be less pronounced, so finish under a hot grill for 2 minutes if you want darker spots.
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