Ingredients
Scale
- 400g Chicken Breast
- 35g Ginger
- 3 Cloves Garlic
- ½ teaspoon Salt
- ¼ teaspoon Ground Cumin
- 1 tablespoon Kashmiri Chili Powder
- 1 teaspoon Garam Masala
- ½ teaspoon Turmeric
- 15g Fresh Coriander
- 1 tablespoon Lemon Juice
- 2 tablespoon Cooking Oil
- 50g Yoghurt
- Freshly chopped coriander for Garnish
Instructions
- Cut the chicken into 2-3cm cubes.
- Finely chop the coriander.
- Peel the garlic and mash it into a paste.
- Peel and grate the ginger, then mix it with all of the other ingredients for the tikka marinade.
- Add the chicken pieces and mix well. Cover and let it marinate for at least 4 hours, or up to 24 hours for the best flavor.
- If using bamboo skewers, soak them for half an hour before cooking.
- Thread the marinated chicken onto the skewers.
- Preheat your grill to the hottest setting.
- Place the kebabs under the grill and cook for 15-18 minutes, flipping halfway through.
- For an air fryer, spray the basket with oil and cook at 200°C for 12-16 minutes.
- For the oven, preheat to 220°C and cook for 15-20 minutes.
- For BBQ, sear kebabs over direct heat for 1-2 minutes per side, then move to indirect heat until cooked.
Notes
Let the chicken marinate longer for more intense flavor. Adjust the spices according to your preference.
- Prep Time: 240 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Indian
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 skewer
- Calories: 270
- Sugar: 1g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 39g
- Cholesterol: 100mg