Chicken Tikka
Appetizers,  Chicken,  Delicious,  Ethnic,  Grilling,  Tips

Chicken Tikka

Forget the tandoor, we pretty much don’t have access to one. The killer clay oven that gets really hot and cooks your chicken tikka or paranthas, chapati, or other wonderful bread. Forget about it. What you can remember however, is that we have access to really hot grills, whether it be gas or charcoal, and remember that we can achieve those really great Asian dishes right in our very own backyard. This backyard treat today is chicken tikka, bits of chicken marinated in yogurt and spices, and grilled to perfection. Sure, you could add a bit of food coloring to the marinade to make it more authentic, but, trust me on this one, you get some really great flavor, and color for that matter on this one. Perfect chicken on the grill, skewered, and perfect for that backyard barbecue.

Chicken Tikka


  • wooden skewers soaked in water for at least 1 hour
  • 3 large boneless chicken breasts, skin and fat removed and cut into cubes
  • 1/2 cup of plain yogurt
  • juice of two lemons
  • 4 cloves of garlic, minced
  • 1 tsp cayenne pepper
  • 1 tbsp of ginger, minced
  • 1/2 tsp tumeric powder
  • 1 tsp cumin powder
  • 1 tsp salt
  • olive oil for brushing

Begin by adding everything but the oil into a ziplock bag, and mix really well. Massage the bag of chicken and spices until everything is nice and incorporated. Place in the refrigerator over night.

The following day, take your soaked skewers and lay 3 to 5 pieces of chicken onto the skewers. Repeat until the chicken is all done. Preheat your grill to a high heat. Brush each skewer with the olive oil.

Now here is a cool trick for all of you. Whenever you are using skewers on the grill, use some aluminum foil near the front of the grill, laying your skewers on the grill, however not the handles. This prevents the handle from burning which is always nice, not only for you but as to how you present them to your guests.

Lay the skewers on the grill, turning them every few minutes, until cooked. Serve these alone, or with onions and lemon wedges, alongside pita or a nice naan bread.


  • Wayno

    I made some chicken kabobs with a teriyaki marinade the other day but this sounds like it has a much better flavor. I am going to try this over the weekend since I still have 94 skewers left.

    Here comes another trip to the Asian grocery store to find out what the heck tumeric powder is!

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