Chicken Tikka Kebab | Restaurant Style Chicken Tikka Kabab

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When we recently got our our barbecue stove or the sigri as it may also be called, my plan was to make kababs more frequently at home. I have been on the study on how kababs are made and the different varieties one gets on making Kebabs.
Getting this new cooking gadget was also one of the reason why I took up this as a theme for the Blogging Marathon last edition. I blogged about seven different Kabab Recipes and wanted to make sure I tried all the different methods in making a kebab.

I am told that such barbecue stoves are available locally too, though I have never seen it myself. The first time when we ventured into this topic, Hubby dear said he remembered his childhood days when his granny used to make such grilled meat on charcoal. Naturally I was curious to know more and asked Athamma, the discussion further went to in the fact that FIL knows a place where they make such stoves. I asked him right way to get this custom made for us. Well it took almost a month for the stove to finally land at home.

Since I was planning on making vegetarian kababs for the BM, I told hubby dear to plan for a non veg starter too. We got in the chicken early on and got it marinated. We almost left it marinating for over 5 – 6 hrs in fridge. I finally got around making this only in the evening at about 8 or so.

The verdict was too good for me to ignore not making it again. We have made Mutton Tikkas with almost the same marinade and it came out well. However I felt the reaction for chicken was more good than mutton because of the texture.

Makes a great starter and disappears before you even think about it!

Chicken Tikka Kebab

Marination time : Min – 1 hour.

Ingredients Needed:

Chicken Breast – 500 gms
Garam Masala – 2 tsp
Red Chili powder – 1 &1/2 tsp
Jeera powder – 1 tsp
Salt to taste
Hung Curd – 1 cup
Ginger Garlic paste – 1 tsp
Orange Food colour a pinch (opt)

How to grill Chicken Tikka Kabab

Wash and drain the chicken on a colander. cut into small bite size pieces.

Hung the curds to remove whey.

In a bowl, make a marinade of the curds, Chili powder, Garam Masala, salt, Ginger Garlic paste, and food colour if using. Then add the chicken pieces and mix well. Refrigerate for 4 -5 hrs for marination.

When you are ready to grill, light up the barbecue stove. String the chicken pieces on a greased skewers. Make sure you leave space in between each piece for it to get cooked.

Place the skewer on the hot charcoal, pour few drops of oil over the skewers. This will get the fire going, you can keep rotating to make sure the chicken is cooked on all sides.

You can also consider stringing onions between chicken pieces.

Serve with onions, and lemon squeezed over it.


Make sure the marinade is not slow, else everything will spill down when you are grilling.

This can be grilled on stove top as well, however too much of gas will be wasted. Alternately you can bake the chicken pieces.

Sending these for my Kebab Mela

Chicken Tikka Kebab | Restaurant Style Chicken Tikka Kabab

By Diet Non Vegetarian
Dish Type Chicken Dishes
Author Srivalli
Tried this recipe?Mention @cooking4all or tag #cooking4all!

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  1. Just one little thing: curd is the residue of curdling (coagulating) milk with an acid producing curd and whey( ), so hung curd would really result in chhana/chhena, verging o paneer. I believe you meant yoghurt or dahi and I used yoghurt instead of curd. It was wonderful and I can't wait to make some more. Awesome recipe, over all, just thought the curd was misleading 🙂 Thanks for the recipe!!

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