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Chicken Tikka Skewers

Chicken Tikka Skewers

4 hr 33 min · 36 min active · makes 4 skewers · ~1.5 kg · Easy · Indian

Tender chunks of chicken thigh marinated in spiced yoghurt, threaded onto skewers with red onion and pepper, then grilled until deeply charred at the edges.

Chicken Tikka Skewers

Tender chunks of chicken thigh marinated in spiced yoghurt, threaded onto skewers with red onion and pepper, then grilled until deeply charred at the edges.

Chicken Tikka Skewers

TOTAL TIME

4 hr 33 min

ACTIVE TIME

36 min

QUANTITY

4 skewers · ~1.5 kg

DIFFICULTY

Easy

CUISINE

Indian

Who’s eating

A

People here are for suitability — allergies, preferences and what to watch for. Portion sizing is off for this recipe.

Portions & fullness

Ingredients0/17

Tools0/19

Ingredients

0/17 gathered · 4 servings

150g

2tbsp

4clove

30g

2tsp

1.5tsp

1.5tsp

1tsp

0.5tsp

1tsp

1.5tsp

2tbsp

1piece

1piece

15g

1piece

800g

	#	Product	Quantity	Notes	State
	1		150g	—	—
	2		2tbsp	—	—
	3		4clove	—	—
	4		30g	—	—
	5		2tsp	—	—
	6		1.5tsp	—	—
	7		1.5tsp	—	—
	8		1tsp	—	—
	9		0.5tsp	—	—
	10		1tsp	—	—
	11		1.5tsp	—	—
	12		2tbsp	—	—
	13		1piece	—	—
	14		1piece	—	—
	15		15g	—	—
	16		1piece	—	—
	17		800g	—	—

Tools

23 items

Serveware

1 item

Procedure

50 steps

1 of 50

Spoon the yoghurt into the large bowl.

Full-fat yoghurt · 150 g

⏱ 10s

ResultFull-fat yoghurt

2 of 50

Add the lemon juice.

Lemon juice · 2 tbsp

⏱ 5s

ResultYoghurt and lemon juice

3 of 50

Lay the garlic cloves on the chopping board.

Garlic clove · 4 clove

⏱ 5s

ResultGarlic clove

4 of 50

Crush each clove lightly with the flat of the knife and pull off the skin.

Garlic clove · step 3

⏱ 30s

ResultPeeled garlic cloves

5 of 50

Chop the garlic as finely as you can.

Peeled garlic cloves · step 4

⏱ 1 min

ResultMinced garlic

6 of 50

Scrape the garlic into the yoghurt.

Minced garlic · step 5

⏱ 5s

ResultYoghurt with garlic

7 of 50

Lay the ginger on the chopping board.

Fresh ginger · 30 g

⏱ 5s

ResultFresh ginger

8 of 50

Scrape the skin off the ginger with the edge of the knife.

Fresh ginger · step 7

⏱ 30s

ResultPeeled fresh ginger

9 of 50

Grate the ginger finely into the yoghurt.

Peeled fresh ginger · step 8

⏱ 40s

ResultYoghurt with garlic and ginger

10 of 50

Add the Kashmiri chilli powder.

Kashmiri chilli powder · 2 tsp

⏱ 5s

ResultYoghurt with garlic and ginger and kashmiri chilli powder

11 of 50

Add the ground cumin.

Ground cumin · 1.5 tsp

⏱ 5s

ResultYoghurt with garlic and ginger mixture

12 of 50

Add the ground coriander.

Ground coriander · 1.5 tsp

⏱ 5s

ResultYoghurt with garlic and ginger mixture

13 of 50

Add the garam masala.

Garam masala · 1 tsp

⏱ 5s

ResultYoghurt with garlic and ginger mixture

14 of 50

Add the turmeric.

Ground turmeric · 0.5 tsp

⏱ 5s

ResultYoghurt with garlic and ginger mixture

15 of 50

Add the smoked paprika.

Smoked paprika · 1 tsp

⏱ 5s

ResultYoghurt with garlic and ginger mixture

16 of 50

Add the salt.

Salt · 1.5 tsp

⏱ 5s

ResultYoghurt with garlic and ginger mixture

17 of 50

Add the oil.

Vegetable oil · 2 tbsp

⏱ 5s

ResultYoghurt with garlic and ginger mixture

18 of 50

Stir into a smooth, deep red marinade.

⏱ 30s

ResultTikka marinade

19 of 50

Lay the red onion on the chopping board.

Red onion · 1 piece

⏱ 5s

ResultRed onion

20 of 50

Trim the root and top and peel off the papery skin.

Red onion · step 19

⏱ 30s

ResultPeeled red onion

21 of 50

Cut the onion into 3 cm chunks and separate the layers.

Peeled red onion · step 20

⏱ 1 min

ResultWedge-cut red onions

22 of 50

Put the onion in the medium bowl.

Wedge-cut red onions · step 21

⏱ 10s

ResultWedge-cut red onions

23 of 50

Put the red pepper in the colander.

Red pepper · 1 piece

⏱ 5s

ResultRed pepper

24 of 50

Rinse the pepper under cold running water.

⏱ 15s

ResultRinsed Red Pepper

25 of 50

Put the pepper on the chopping board.

⏱ 5s

ResultRinsed Red Pepper

26 of 50

Cut the pepper in half and pull out the stalk, seeds and ribs.

⏱ 40s

ResultDeseeded red pepper

27 of 50

Cut the pepper into 3 cm squares.

⏱ 45s

ResultRed pepper chunks

28 of 50

Add the pepper to the onion.

Red pepper chunks · step 27

⏱ 10s

ResultOnion and pepper chunksused in step 45

29 of 50

Lay the coriander on the chopping board.

Coriander leaves · 15 g

⏱ 5s

ResultCoriander leaves

30 of 50

Chop the coriander roughly.

Coriander leaves · step 29

⏱ 30s

ResultRoughly chopped coriander

31 of 50

Put the coriander in the small bowl.

Roughly chopped coriander · step 30

⏱ 5s

ResultRoughly chopped corianderused in step 52

32 of 50

Lay the lemon on the chopping board.

Lemon · 1 piece

⏱ 5s

ResultLemon

33 of 50

Cut the lemon into 8 wedges.

Lemon · step 32

⏱ 20s

ResultLemon wedges

34 of 50

Put the wedges in a second small bowl.

Lemon wedges · step 33

⏱ 5s

ResultLemon wedgesused in step 53

35 of 50

Lay the chicken thighs on the chopping board.

Boneless skinless chicken thighs · 800 g

⏱ 10s

ResultBoneless skinless chicken thighs

36 of 50

Trim off any large pieces of fat and cut the chicken into 4 cm chunks.

Boneless skinless chicken thighs · step 35

⏱ 5 min

ResultChicken thigh chunks

37 of 50

Tip the chicken into the marinade.

Chicken thigh chunks · step 36

⏱ 15s

ResultChicken in tikka marinade

38 of 50

Turn the chicken with the spoon until every piece is coated.

⏱ 1 min

ResultCoated chicken

39 of 50

Cover the bowl with cling film.

⏱ 10s

40 of 50

Put the bowl in the fridge.

⏱ 5s

ResultCoated chicken

41 of 50

Leave the chicken to marinate for at least 4 hours.

⏱ 4 hr

ResultMarinated chicken

42 of 50

Take the bowl out of the fridge and remove the cling film.

⏱ 10s

ResultMarinated chicken

43 of 50

Heat the grill to high.

⏱ 5 min

44 of 50

Line the baking tray with foil.

⏱ 20s

45 of 50

Tip the onion and pepper into the chicken and turn them through the marinade.

Onion and pepper chunks · step 28

⏱ 10s

ResultMarinated chicken with vegetables

46 of 50

Thread the chicken, onion and pepper alternately onto 8 metal skewers and lay them on the tray.

Marinated chicken with vegetables · step 45

⏱ 6 min

ResultChicken tikka skewers

47 of 50

Throw away the marinade left in the bowl; it has held raw chicken.

Used raw-chicken marinade · step 46

⏱ 5s

48 of 50

Using oven gloves, slide the tray under the grill.

⏱ 10s

ResultChicken tikka skewers

49 of 50

Grill for about 13 minutes, pulling the tray out with oven gloves to turn the skewers with tongs every 3 to 4 minutes, until charred at the edges and a thermometer in the thickest piece reads 75 °C.

⏱ 13 min

ResultGrilled chicken tikka skewers

50 of 50

Using oven gloves, take the tray out from under the grill.

⏱ 10s

ResultGrilled chicken tikka skewers

Total Time4 hr 33 min

#	Product	Tool	Action
1	150 g		Spoon the yoghurt into the large bowl.⏱ 10sResultFull-fat yoghurt
2	2 tbsp		Add the lemon juice.⏱ 5sResultYoghurt and lemon juice
3	4 clove		Lay the garlic cloves on the chopping board.⏱ 5sResultGarlic clove
4	Garlic clovestep 3		Crush each clove lightly with the flat of the knife and pull off the skin.⏱ 30sResultPeeled garlic cloves
5	Peeled garlic clovesstep 4		Chop the garlic as finely as you can.⏱ 1 minResultMinced garlic
6	Minced garlicstep 5		Scrape the garlic into the yoghurt.⏱ 5sResultYoghurt with garlic
7	30 g		Lay the ginger on the chopping board.⏱ 5sResultFresh ginger
8	Fresh gingerstep 7		Scrape the skin off the ginger with the edge of the knife.⏱ 30sResultPeeled fresh ginger
9	Peeled fresh gingerstep 8		Grate the ginger finely into the yoghurt.⏱ 40sResultYoghurt with garlic and ginger
10	2 tsp		Add the Kashmiri chilli powder.⏱ 5sResultYoghurt with garlic and ginger and kashmiri chilli powder
11	1.5 tsp		Add the ground cumin.⏱ 5sResultYoghurt with garlic and ginger mixture
12	1.5 tsp		Add the ground coriander.⏱ 5sResultYoghurt with garlic and ginger mixture
13	1 tsp		Add the garam masala.⏱ 5sResultYoghurt with garlic and ginger mixture
14	0.5 tsp		Add the turmeric.⏱ 5sResultYoghurt with garlic and ginger mixture
15	1 tsp		Add the smoked paprika.⏱ 5sResultYoghurt with garlic and ginger mixture
16	1.5 tsp		Add the salt.⏱ 5sResultYoghurt with garlic and ginger mixture
17	2 tbsp		Add the oil.⏱ 5sResultYoghurt with garlic and ginger mixture
18	—		Stir into a smooth, deep red marinade.⏱ 30sResultTikka marinade
19	1 piece		Lay the red onion on the chopping board.⏱ 5sResultRed onion
20	Red onionstep 19		Trim the root and top and peel off the papery skin.⏱ 30sResultPeeled red onion
21	Peeled red onionstep 20		Cut the onion into 3 cm chunks and separate the layers.⏱ 1 minResultWedge-cut red onions
22	Wedge-cut red onionsstep 21		Put the onion in the medium bowl.⏱ 10sResultWedge-cut red onions
23	1 piece		Put the red pepper in the colander.⏱ 5sResultRed pepper
24	—		Rinse the pepper under cold running water.⏱ 15sResultRinsed Red Pepper
25	—		Put the pepper on the chopping board.⏱ 5sResultRinsed Red Pepper
26	—		Cut the pepper in half and pull out the stalk, seeds and ribs.⏱ 40sResultDeseeded red pepper
27	—		Cut the pepper into 3 cm squares.⏱ 45sResultRed pepper chunks
28	Red pepper chunksstep 27		Add the pepper to the onion.⏱ 10sResultOnion and pepper chunksused in step 45
29	15 g		Lay the coriander on the chopping board.⏱ 5sResultCoriander leaves
30	Coriander leavesstep 29		Chop the coriander roughly.⏱ 30sResultRoughly chopped coriander
31	Roughly chopped corianderstep 30		Put the coriander in the small bowl.⏱ 5sResultRoughly chopped corianderused in step 52
32	1 piece		Lay the lemon on the chopping board.⏱ 5sResultLemon
33	Lemonstep 32		Cut the lemon into 8 wedges.⏱ 20sResultLemon wedges
34	Lemon wedgesstep 33		Put the wedges in a second small bowl.⏱ 5sResultLemon wedgesused in step 53
35	800 g		Lay the chicken thighs on the chopping board.⏱ 10sResultBoneless skinless chicken thighs
36	Boneless skinless chicken thighsstep 35		Trim off any large pieces of fat and cut the chicken into 4 cm chunks.⏱ 5 minResultChicken thigh chunks
37	Chicken thigh chunksstep 36		Tip the chicken into the marinade.⏱ 15sResultChicken in tikka marinade
38	—		Turn the chicken with the spoon until every piece is coated.⏱ 1 minResultCoated chicken
39	—		Cover the bowl with cling film.⏱ 10s
40	—		Put the bowl in the fridge.⏱ 5sResultCoated chicken
41	—		Leave the chicken to marinate for at least 4 hours.⏱ 4 hrResultMarinated chicken
42	—		Take the bowl out of the fridge and remove the cling film.⏱ 10sResultMarinated chicken
43	—		Heat the grill to high.⏱ 5 min
44	—		Line the baking tray with foil.⏱ 20s
45	Onion and pepper chunksstep 28		Tip the onion and pepper into the chicken and turn them through the marinade.⏱ 10sResultMarinated chicken with vegetables
46	Marinated chicken with vegetablesstep 45		Thread the chicken, onion and pepper alternately onto 8 metal skewers and lay them on the tray.⏱ 6 minResultChicken tikka skewers
47	Used raw-chicken marinadestep 46		Throw away the marinade left in the bowl; it has held raw chicken.⏱ 5s
48	—		Using oven gloves, slide the tray under the grill.⏱ 10sResultChicken tikka skewers
49	—		Grill for about 13 minutes, pulling the tray out with oven gloves to turn the skewers with tongs every 3 to 4 minutes, until charred at the edges and a thermometer in the thickest piece reads 75 °C.⏱ 13 minResultGrilled chicken tikka skewers
50	—		Using oven gloves, take the tray out from under the grill.⏱ 10sResultGrilled chicken tikka skewers
Total Time			4 hr 33 min

Serving

Lift the skewers onto the serving platter with tongs, holding the hot ends with an oven glove.
Scatter the coriander over the skewers.
Tuck the lemon wedges around the skewers and serve.

Nutrition

per serving

Estimated · pre-cooking · 100% ingredients covered

Nutrient	Per serving
	562kcal
	40g
	39g
	10g
	15g
	4g
	3g
	1,085mg

Ingredients0/17

Tools0/19

Indian · Recipe

Chicken Tikka Skewers

Tender chunks of chicken thigh marinated in spiced yoghurt, threaded onto skewers with red onion and pepper, then grilled until deeply charred at the edges.

What you’ll doYou will make a spiced yoghurt marinade with garlic, ginger, lemon and tikka spices and leave chunks of chicken thigh in it for at least 4 hours. The chicken is threaded onto skewers with red onion and pepper and grilled hot, turning often, then served with coriander and lemon wedges.

Serves4

Total4 hr 33 min

LevelMedium

Ingredients

Full-fat yoghurt150 g
Lemon juice2 tbsp
Garlic clove4 clove
Fresh ginger30 g
Kashmiri chilli powder2 tsp
Ground cumin1.5 tsp
Ground coriander1.5 tsp
Garam masala1 tsp
Ground turmeric0.5 tsp
Smoked paprika1 tsp
Salt1.5 tsp
Vegetable oil2 tbsp
Red onion1 piece
Red pepper1 piece
Coriander leaves15 g
Lemon1 piece
Boneless skinless chicken thighs800 g

Tools

Grill or broilerMetal skewersSpoonTongsCoriander bowl (small bowl)Lemon wedges bowl (small bowl)Kitchen foilChef's knifeServing platterMicroplane zesterMedium bowlLarge bowlCling filmBaking trayRefrigeratorColanderCooking thermometerBaking paperOven gloveChopping boardMicroplaneGrill broilerThermometer

Method

1

Spoon the yoghurt into the large bowl.

10sLarge bowlFull-fat yoghurt · 150 g

2

Add the lemon juice.

5sLarge bowlLemon juice · 2 tbsp

3

Lay the garlic cloves on the chopping board.

5sChopping boardGarlic clove · 4 clove

4

Crush each clove lightly with the flat of the knife and pull off the skin.

30sChopping board, Chefs knifeGarlic clove · step 3

5

Chop the garlic as finely as you can.

1 minChopping board, Chefs knifePeeled garlic cloves · step 4

6

Scrape the garlic into the yoghurt.

5sLarge bowlMinced garlic · step 5

7

Lay the ginger on the chopping board.

5sChopping boardFresh ginger · 30 g

8

Scrape the skin off the ginger with the edge of the knife.

30sChopping board, Chefs knifeFresh ginger · step 7

9

Grate the ginger finely into the yoghurt.

40sLarge bowl, MicroplanePeeled fresh ginger · step 8

10

Add the Kashmiri chilli powder.

5sLarge bowlKashmiri chilli powder · 2 tsp

11

Add the ground cumin.

5sLarge bowlGround cumin · 1.5 tsp

12

Add the ground coriander.

5sLarge bowlGround coriander · 1.5 tsp

13

Add the garam masala.

5sLarge bowlGaram masala · 1 tsp

14

Add the turmeric.

5sLarge bowlGround turmeric · 0.5 tsp

15

Add the smoked paprika.

5sLarge bowlSmoked paprika · 1 tsp

16

Add the salt.

5sLarge bowlSalt · 1.5 tsp

17

Add the oil.

5sLarge bowlVegetable oil · 2 tbsp

18

Stir into a smooth, deep red marinade.

30sLarge bowl, Spoon

19

Lay the red onion on the chopping board.

5sChopping boardRed onion · 1 piece

20

Trim the root and top and peel off the papery skin.

30sChopping board, Chefs knifeRed onion · step 19

21

Cut the onion into 3 cm chunks and separate the layers.

1 minChopping board, Chefs knifePeeled red onion · step 20

22

Put the onion in the medium bowl.

10sMedium bowlWedge-cut red onions · step 21

23

Put the red pepper in the colander.

5sColanderRed pepper · 1 piece

24

Rinse the pepper under cold running water.

15sColander

25

Put the pepper on the chopping board.

5sChopping board

26

Cut the pepper in half and pull out the stalk, seeds and ribs.

40sChopping board, Chefs knife

27

Cut the pepper into 3 cm squares.

45sChopping board, Chefs knife

28

Add the pepper to the onion.

Result · Onion and pepper chunks · used in step 45

10sMedium bowlRed pepper chunks · step 27

29

Lay the coriander on the chopping board.

5sChopping boardCoriander leaves · 15 g

30

Chop the coriander roughly.

30sChopping board, Chefs knifeCoriander leaves · step 29

31

Put the coriander in the small bowl.

Result · Roughly chopped coriander · used in step 52

5sCoriander bowl (small bowl)Roughly chopped coriander · step 30

32

Lay the lemon on the chopping board.

5sChopping boardLemon · 1 piece

33

Cut the lemon into 8 wedges.

20sChopping board, Chefs knifeLemon · step 32

34

Put the wedges in a second small bowl.

Result · Lemon wedges · used in step 53

5sLemon wedges bowl (small bowl)Lemon wedges · step 33

35

Lay the chicken thighs on the chopping board.

10sChopping boardBoneless skinless chicken thighs · 800 g

36

Trim off any large pieces of fat and cut the chicken into 4 cm chunks.

5 minChopping board, Chefs knifeBoneless skinless chicken thighs · step 35

37

Tip the chicken into the marinade.

15sLarge bowlChicken thigh chunks · step 36

38

Turn the chicken with the spoon until every piece is coated.

1 minLarge bowl, Spoon

39

Cover the bowl with cling film.

10sLarge bowl, Cling film

40

Put the bowl in the fridge.

5sLarge bowl, Refrigerator

41

Leave the chicken to marinate for at least 4 hours.

4 hrLarge bowl

42

Take the bowl out of the fridge and remove the cling film.

10sLarge bowl, Refrigerator, Cling film

43

Heat the grill to high.

5 minGrill broiler

44

Line the baking tray with foil.

20sBaking tray, Baking paper, Kitchen foil

45

Tip the onion and pepper into the chicken and turn them through the marinade.

10sLarge bowlOnion and pepper chunks · step 28

46

Thread the chicken, onion and pepper alternately onto 8 metal skewers and lay them on the tray.

6 minBaking tray, Metal skewersMarinated chicken with vegetables · step 45

47

Throw away the marinade left in the bowl; it has held raw chicken.

5sLarge bowlUsed raw-chicken marinade · step 46

48

Using oven gloves, slide the tray under the grill.

10sBaking tray, Grill broiler, Oven glove

49

Grill for about 13 minutes, pulling the tray out with oven gloves to turn the skewers with tongs every 3 to 4 minutes, until charred at the edges and a thermometer in the thickest piece reads 75 °C.

13 minBaking tray, Tongs, Oven glove, Thermometer

50

Using oven gloves, take the tray out from under the grill.

10sBaking tray, Grill broiler, Oven glove

51

Lift the skewers onto the serving platter with tongs, holding the hot ends with an oven glove.

30sServing platter, Tongs, Oven gloveGrilled chicken tikka skewers · step 50

52

Scatter the coriander over the skewers.

10sServing platterRoughly chopped coriander · step 31

53

Tuck the lemon wedges around the skewers and serve.

Result · Chicken Tikka Skewers

15sServing platterLemon wedges · step 34

Printed 11 October 2026