Chicken Tikka Kebabs

Chicken Tikka Kebabs

There are few things more satisfying than properly charred, spice-coated chicken straight off a skewer. Chicken tikka is one of those dishes that manages to feel both street-food casual and restaurant-level special at the same time. Tender chunks of marinated chicken, threaded onto skewers, cooked until lightly charred at the edges, then served with a creamy, spiced sauce that clings to every bite. It’s bold, comforting and ridiculously good.

Chicken tikka has roots in the Indian subcontinent, where marinated meat cooked in a tandoor oven has been part of culinary tradition for centuries. The word “tikka” simply means pieces or chunks. Traditionally, the chicken is marinated in yoghurt and spices, then roasted at high heat. Over time, especially in the UK, it evolved further into dishes like chicken tikka masala, which became one of Britain’s most iconic adopted curries.

This version keeps things simple and adaptable. No tandoor required. You can pan fry, oven roast, air fry, or throw them on the barbecue for that proper smoky finish. The marinade does the heavy lifting, tenderising the chicken while layering it with spice, warmth and subtle heat. Then we turn half that marinade into a creamy tikka sauce that feels indulgent without being overcomplicated.

This is the kind of meal that works midweek but also feels special enough for a weekend cook-up. Thread it, char it, sauce it, serve it.

Big flavour. No drama.

A little history of chicken tikka

Chicken tikka originates from the Indian subcontinent, particularly Punjab, where meats were traditionally marinated in yoghurt and spices before being cooked in a clay tandoor oven. The intense heat of the tandoor seals the outside quickly while keeping the inside tender and juicy.

When South Asian cuisine became widely popular in the UK during the twentieth century, chicken tikka adapted. It moved from tandoors to grills and pans. Eventually, chefs in Britain are widely credited with adding a creamy tomato-based sauce to create chicken tikka masala, a dish often described as a British national favourite.

This recipe sits somewhere between classic tikka and tikka masala. You get the skewered, charred chicken pieces, plus a creamy spiced sauce for pouring over. It respects the original idea while keeping things practical for a home kitchen.

Why these chicken tikka kebabs work so well

Chicken thigh fillets are the best choice here. They stay juicy, absorb flavour beautifully, and are far more forgiving than breast meat.

Yoghurt in the marinade does two things. It tenderises the chicken and helps the spices cling evenly.

Garlic and ginger bring warmth and depth. Paprika adds colour and mild smokiness. Cumin and turmeric build that classic tikka flavour. Chilli powder gives adjustable heat. Cinnamon adds subtle warmth that rounds everything out.

Lemon juice brightens the marinade and balances the richness.

Separating half of the marinade before adding the chicken is key. It means you can safely cook it down into a sauce without worrying about raw poultry contamination.

Tomato paste deepens the sauce and gives it structure. Double cream softens the spice and creates that silky, restaurant-style finish.

It’s layered flavour without complicated steps.

Equipment you’ll need

A mixing bowl for the marinade.

Skewers, wooden soaked in water if grilling.

A large frying pan, oven tray, air fryer, or barbecue.

A small saucepan for the sauce.

A sharp knife and chopping board.

That’s it. Flexible cooking, simple kit.

Ingredients

500 g chicken thigh fillets
200 ml yoghurt
4 cloves garlic, minced
25 g ginger, minced
2 tsp paprika
2 tsp cumin
1 tsp turmeric
½ tsp chilli powder
¼ tsp cinnamon
1 lemon, juiced
1 tbsp tomato paste
150 ml double cream
10 g coriander, chopped

Salt and black pepper

How to make it

Cut the chicken thigh fillets into evenly sized bite-sized pieces and place them in a bowl.

In a separate bowl, combine the yoghurt, garlic, ginger, paprika, cumin, turmeric, chilli powder, cinnamon and lemon juice. Mix until smooth.

Spoon half of the marinade into a saucepan and set aside.

Add the remaining marinade to the chicken pieces and mix thoroughly so every piece is coated. Season lightly with salt and pepper.

Thread the marinated chicken onto 4 skewers.

Cook the skewers using your preferred method:

Pan fry over medium-high heat, turning regularly, until golden brown and cooked through.

Oven bake at 200C fan for about 20 minutes.

Air fry at 190C for around 15 to 18 minutes.

Or cook on a barbecue until lightly charred and fully cooked.

To make the sauce, place the saucepan containing the reserved marinade over medium heat. Add the tomato paste and cook for about 2 minutes to develop flavour.

Pour in the double cream and bring to a gentle simmer. Cook until slightly thickened.

Stir in the chopped coriander and adjust seasoning if needed.

Serve the skewers with rice or flatbread and pour over the creamy tikka sauce.

Tips for best results

Marinate the chicken for at least 30 minutes if you have time. Longer marination equals deeper flavour.

Cut the chicken evenly so it cooks at the same rate.

If cooking on the barbecue, don’t move the skewers too quickly. Let them char slightly before turning.

Cook the sauce gently once the cream goes in to avoid splitting.

For extra smokiness, add a pinch of smoked paprika.

If using wooden skewers, soak them in water for 20 minutes before cooking to prevent burning.

Storage and leftovers

Store cooked chicken and sauce separately in airtight containers in the fridge for up to 3 days.

Reheat gently in a pan or microwave until piping hot.

The cooked chicken can be frozen for up to 2 months. Defrost thoroughly before reheating.

Leftover chicken works brilliantly in wraps or salads.

FAQs

Can I use chicken breast instead of thighs?
Yes, but be careful not to overcook it. Thighs stay juicier.

Is this very spicy?
It has gentle heat. Adjust the chilli powder to suit your preference.

Can I make it dairy-free?
You can use dairy-free yoghurt and cream alternatives, though the flavour and texture will change slightly.

Do I need skewers?
No. You can cook the chicken pieces loose in a pan or tray.

What should I serve it with?
Basmati rice, naan, flatbreads or a simple cucumber salad all work well.

Can I grill instead of pan fry?
Yes. High heat grilling gives great colour and char.

Tender, spice-loaded chicken with a creamy, fragrant sauce. These chicken tikka kebabs bring bold flavour without complicated steps.

Charred edges, silky sauce, proper comfort. Done right.