Tandoori Chicken Tikka Skewers – Smoky, Juicy, and Bursting with Indian Flavor

Tandoori Chicken Tikka Skewers are a fiery, flavorful, and tender grilled favorite—marinated in yogurt and aromatic spices, then roasted or grilled until charred and smoky. Inspired by the vibrant street food of Northern India, this dish is incredibly versatile: serve it as an appetizer, wrap it in naan, or toss it into a fresh salad bowl.

Traditionally cooked in a blazing hot clay oven (tandoor), this home-style version recreates that same signature flavor using your oven or grill. It’s naturally gluten-free, high in protein, and a colorful crowd-pleaser with bold spices and a cooling yogurt marinade.

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Ingredients Overview

Tandoori Chicken Tikka relies on a robust marinade that transforms chicken into a flavorful, juicy centerpiece. Let’s look at the essential components.

Boneless Chicken Thighs or Breasts

Cut into bite-sized chunks for skewering. Thighs are juicier, but breasts work well if not overcooked.

Why it works: Chicken soaks up the marinade beautifully and becomes tender after grilling.

Yogurt (Full Fat)

The base of the marinade. Acts as a natural tenderizer and balances the bold spices with creaminess.

Lemon Juice

Adds brightness and helps break down the meat proteins for extra tenderness.

Garlic & Ginger Paste

Essential aromatics that give tikka its signature depth and warmth.

Fresh or store-bought pastes both work here.

Tandoori Masala or Garam Masala

A spice blend typically made of cumin, coriander, paprika, cinnamon, and more. Tandoori masala offers that iconic red-orange color.

Substitute: Garam masala + extra smoked paprika if needed.

Kashmiri Chili Powder or Paprika

Adds color and mild heat without overwhelming spice. Use cayenne for a spicier version.

Turmeric & Cumin

Builds earthy, golden flavor and enhances the visual appeal.

Salt

Balancing flavor—essential for meat marinades.

Oil or Ghee

Prevents the chicken from drying out during cooking and helps the spices cling to the meat.

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Step-by-Step Instructions

This recipe involves a flavorful marinade, a quick skewer assembly, and roasting or grilling to juicy perfection.

1. Prepare the Marinade

In a large bowl, whisk together:

• ¾ cup plain full-fat yogurt

• 1½ tbsp lemon juice

• 1 tbsp ginger paste

• 1 tbsp garlic paste

• 1½ tsp tandoori masala (or garam masala + paprika)

• 1 tsp ground cumin

• 1 tsp turmeric

• 1 tsp Kashmiri chili powder or paprika

• ½ tsp cayenne pepper (optional for heat)

• 1 tsp salt

• 1 tbsp oil

Whisk until smooth and fully combined.

2. Marinate the Chicken

• Cut 1½ lbs boneless chicken thighs or breasts into 1.5-inch chunks.

• Toss in the marinade until evenly coated.

• Cover and refrigerate for at least 4 hours, ideally overnight.

Tip: The longer the marinade, the deeper the flavor.

3. Soak the Skewers (if using wooden)

• Soak wooden skewers in water for 30 minutes to prevent burning.

• You can also use metal skewers for convenience.

4. Skewer and Cook

• Thread marinated chicken pieces onto skewers, leaving small gaps between each piece for even cooking.

To cook in the oven:

• Preheat oven to 450°F (230°C) or use broil setting.

• Place skewers on a wire rack over a baking sheet.

• Roast for 15–18 minutes, turning once, until charred at the edges and cooked through (internal temp 165°F).

• Optional: Broil for 2–3 minutes at the end for more char.

To grill:

• Preheat grill to medium-high heat.

• Cook skewers for 5–6 minutes per side, until nicely charred and fully cooked.

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Tips, Variations, and Substitutions

Tips for Authentic Flavor:

• Marinate overnight. This maximizes flavor and tenderness.

• Use yogurt, not sour cream or mayo. Yogurt naturally tenderizes without overpowering.

• Don’t overcook. Use a thermometer to ensure juicy, not dry, chicken.

Variations:

• Paneer tikka: Replace chicken with cubed paneer for a vegetarian option.

• Tofu version: Use extra-firm tofu, pressed and cubed, for a plant-based alternative.

• Add veggies: Skewer chunks of red onion, bell pepper, or zucchini between chicken pieces.

• Spicy tikka: Add more cayenne or a diced green chili to the marinade.

Substitutions:

• No tandoori masala? Use 1 tsp garam masala + ½ tsp smoked paprika.

• No yogurt? Use coconut yogurt for a dairy-free version.

• No lemon? Use white vinegar or apple cider vinegar.

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Serving Ideas & Occasions

Tandoori Chicken Tikka Skewers are flexible and festive, perfect for weeknight dinners or special gatherings.

Serve With:

• Mint yogurt chutney or raita for dipping

• Lemon wedges for squeezing over the top

• Naan or roti and a fresh cucumber salad

• Cauliflower rice or lettuce cups for a low-carb option

• Jeera rice (cumin rice) or simple basmati

Great For:

• Family dinners with a fun, hands-on element

• Summer grilling nights or backyard barbecues

• Meal prep bowls with rice, veggies, and chutney

• Appetizer platters or party skewers with dipping sauces

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Nutritional & Health Notes

Tandoori Chicken Tikka is naturally high in protein, low in carbs, and rich in flavor thanks to its anti-inflammatory spices.

Health Highlights:

• Lean protein: Chicken provides satiety and muscle support.

• Turmeric & cumin: Contain antioxidants and anti-inflammatory benefits.

• Yogurt: A source of calcium and probiotics (when not cooked too long).

• Low sugar & gluten-free: Great for whole-food diets and clean eating.

Make It Even Healthier:

• Use low-fat yogurt to reduce calories.

• Pair with grilled veggies or whole grains.

• Swap thighs for chicken breast if you’re cutting fat.

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Frequently Asked Questions (FAQs)

1. Can I make tandoori chicken tikka ahead of time?

Yes! Marinate the chicken up to 24 hours in advance. You can also cook it and refrigerate for up to 4 days. Reheat in the oven or pan.

2. What’s the difference between chicken tikka and tandoori chicken?

Chicken tikka is boneless pieces marinated and skewered, often cooked on a grill. Tandoori chicken is usually bone-in, marinated similarly but cooked in a tandoor or oven.

3. Can I use chicken breast instead of thighs?

Yes. Chicken breast is leaner but dries out faster. Cook it just until it reaches 165°F to keep it juicy.

4. Can I cook this without skewers?

Absolutely. Spread marinated chicken on a baking sheet and roast or grill directly. You’ll still get great flavor and color.

5. How do I get that red-orange color?

Authentic versions use Kashmiri chili powder or a bit of red food coloring. For a natural option, use smoked paprika and turmeric.

6. Is this spicy?

It’s mildly spicy from chili powder. Adjust heat by adding or reducing cayenne, or serve with yogurt chutney to cool it down.

7. Can I freeze the marinated chicken?

Yes. Freeze the chicken in the marinade for up to 3 months. Thaw overnight in the fridge, then cook as usual.

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