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Chicken Tikka Kebab
4.9 from 117 votes

Chicken Tikka Kebab

Chicken Tikka Kebab features boneless, skinless chicken thighs marinated in a spiced yogurt mixture with ginger, garlic, and Kashmiri chili powder, then skewered alternately with chunks of red onion and green and red bell peppers. The marinade infuses the chicken with balanced warm spices, turmeric, and kasoori methi for a distinctive flavor. Cooking methods include using a pressure cooker's CrispLid or an air fryer, which help achieve a lightly charred exterior while keeping the chicken tender and juicy. Lime wedges and onion rounds garnish the dish, adding brightness and crunch.

Prep Time
35 mins
Cook Time
15 mins
Total Time
50 mins
Servings: 4
Calories: 337 kcal
Course: Appetizer
Cuisine: Indian

Ingredients

  • 1 lb  chicken thighs boneless skinless, cut into 1.5-2 inch cubes
  • 1 tablespoon neutral cooking oil generic cooking oil
  • 1/2 cup red onion cut into 2 inch cubes, layers separated
  • 1/2 cup green bell pepper cut into 2 inch cubes
  • 1/2 cup red bell pepper cut into 2 inch cubes
  • lime to garnish, wedges
  • onion to garnish, rounds
For marinade
  • 1/2  cup  yogurt greek (also called hung curd)
  • 3/4  tablespoon ginger grated
  • 3/4  tablespoon garlic minced
  • 1  tablespoon lime juice
  • 2  teaspoon Kashmiri red chili powder mild, adjust to taste
  • 1/2  teaspoon turmeric powder ground, aka Haldi powder
  • 1  teaspoon garam masala
  • 1 teaspoon coriander powder dhaniya powder
  • 1/2 tablespoon fenugreek leaves dried, aka Kasoori Methi
  • 1  teaspoon salt adjust to taste

Instructions

    Cup of Yum
  1. Combine all ingredients for the marinade in a bowl and mix well. Add chicken and coat on each side with the marinade. Let it rest for anywhere between 30 minutes to 8 hours in the refrigerator.
  2. When ready to cook, add the oil, onions, green and red bell pepper to the marinade. Mix well. 
  3. Thread the marinated chicken, peppers and onions in the skewers altenating between each.
Pressure Cooker CrispLid Method:
  1. Brush the CrispLid fryer basket with oil. Lightly brush the skewers on all sides with oil and place in the basket. Do not overcrowd, work in batches as needed. 
  2. Set CrispLid trivet in inner steel pot of pressure cooker and set fryer basket on top of trivet. Set CrispLid on top of inner steel pot and plug in. Set to 400°F and cook for 8 minutes. Flip and cook until lightly charred about 7 minutes more.
  3. Serve warm with lime wedges and onion rounds, along with mint cilantro chutney to dip. 
AirFryer Method:
  1. Lightly grease the air fryer basket.
  2. Arrange the chicken sticks in airfryer. Lightly brush or spray with oil. Cook at 180 degrees or 360F for 10 minutes.
  3. Turn the chicken sticks and cook for 7 more minutes, then serve.
Oven Method:
  1. Prepare a baking tray lined with parchment paper or foil. Place a rack over the top.
  2. Preheat the oven to 400 degrees.
  3. Place the skewers on the rack, lightly brush or spray with oil, then bake for 15-20 minutes until chicken is well cooked.
  4. Turn on your oven's broiler and broil the Tikka Kebabs for about 5 minutes to get the char marks.

Notes

  • Marinate chicken for at least 30 minutes, or up to 8 hours, for tender and flavorful kebabs.
  • Cook the meat only until done to keep the chicken juicy and avoid chewiness.
  • Use wooden skewers soaked in water for 30 minutes to prevent burning; cut to fit your cooking device.
  • You can skip skewers and cook the marinated chicken and vegetables directly in the air fryer for chicken tikka bites.
  • Serve with lime wedges, onion rounds, and mint cilantro chutney for traditional accompaniments.

Nutrition Information

Calories 337kcal (17%) Carbohydrates 9g (3%) Protein 21g (42%) Fat 24g (37%) Saturated Fat 6g (30%) Cholesterol 115mg (38%) Sodium 622mg (26%) Potassium 466mg (10%) Fiber 3g (12%) Sugar 4g (8%) Vitamin A 1501IU (30%) Vitamin C 43mg (48%) Calcium 63mg (6%) Iron 2mg (11%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 337

% Daily Value*

Calories 337kcal 17%
Carbohydrates 9g 3%
Protein 21g 42%
Fat 24g 37%
Saturated Fat 6g 30%
Cholesterol 115mg 38%
Sodium 622mg 26%
Potassium 466mg 10%
Fiber 3g 12%
Sugar 4g 8%
Vitamin A 1501IU 30%
Vitamin C 43mg 48%
Calcium 63mg 6%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.