Recipe

Chicken Tikka Skewers

Tandoori-style yogurt-marinated chicken with crisp, charred edges. Grill or oven-broil, then serve as skewers, wraps, or bowls. No tomato-cream sauce.

By Matt Campbell

•

4.8

Close-up of yogurt-marinated chicken tikka skewers sizzling on a backyard grill with lightly charred edges and visible spices, real food photography

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Let’s clear something up right away: chicken tikka is the smoky, yogurt-marinated, tandoori-style chicken with those craveable char tips. Chicken tikka masala is when that chicken takes a bath in a tomato-cream sauce. Both are great. Today we are firmly in the dry, skewer, crisp-edges camp.

This recipe is what I make when I want maximum flavor with minimum drama. The marinade does the heavy lifting while you do literally anything else. Then you skewer, cook hot, and let those spices toast into something that smells like you just leveled up your whole kitchen.

Serve these as skewers with lemon and onions, pile them into warm naan as wraps, or turn them into meal-prep bowls. Just do not skip tasting and adjusting the marinade before the chicken goes in. That is where the magic starts.

Chunks of chicken coated in thick spiced yogurt marinade inside a metal mixing bowl on a kitchen counter, real photo style

Why It Works

Yogurt marinade = juicy chicken: Yogurt helps the chicken stay tender and helps the spices cling so every bite tastes seasoned, not just the outside.
High heat for char, not dryness: We cook hot and fast so you get browned edges before the chicken turns chalky.
Broiler friendly: No grill? No problem. A ripping-hot oven and a quick broil gets you that tandoori-ish vibe.
No cream sauce needed: The flavor is already bold, tangy, and smoky from toasted spices, garlic, ginger, and lemon.

Pairs Well With

Storage Tips

How to Store Leftovers

Refrigerate: Cool chicken tikka completely, then store in an airtight container for up to 3 to 4 days.
Reheat: Best is a hot skillet with a tiny splash of oil to bring back some crisp edges. Microwave works, but you will lose the char.
Freeze: Freeze cooked chicken (off the skewers) in a freezer bag for up to 2 months. Thaw overnight in the fridge.
Meal prep tip: Store chicken separate from fresh toppings (onion, herbs, cucumbers) so everything stays bright and crunchy.

Common Questions

Is chicken tikka the same thing as chicken tikka masala?

No. Chicken tikka is the marinated, cooked chicken itself. Chicken tikka masala includes a tomato-cream sauce. This recipe is no sauce, skewers or wraps style.

How long should I marinate chicken tikka?

Minimum 30 minutes, but the sweet spot is 4 to 12 hours. If you go longer than 24 hours, the texture can get a little too soft from the yogurt and acid.

Can I use chicken breast instead of thighs?

Yes. Breast works great, just be extra strict about not overcooking. Consider cutting breast a touch larger (closer to 2-inch chunks) and pull it as soon as it hits 165°F in the thickest piece.

Do I need skewers?

No. You can roast the marinated pieces on a foil-lined sheet pan. Skewers are fun and cook evenly, but sheet pan tikka is still a win.

What if I do not have a grill?

Use the oven method in the instructions. High heat plus a quick broil gives you those charred tips.

Can I make it less spicy for kids?

Absolutely. Reduce the cayenne to a pinch or skip it. Keep the paprika (or Kashmiri chili powder) for color and that warm, toasty flavor.

Can I make it dairy-free?

Yes. Use an unsweetened plain dairy-free yogurt (thick ones work best). The texture may be slightly less clingy, but the flavor will still be bold.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Mixing bowl
Measuring spoons
Microplane or grater for ginger and garlic (optional, but nice)
Skewers (metal or wooden)
Grill, grill pan, or rimmed baking sheet with rack
Instant-read thermometer

I started making chicken tikka skewers because I wanted the part I loved most about tikka masala: the smoky, spice-crusted chicken, without committing to a whole pot of sauce on a Tuesday. Now it is my go-to “looks impressive, actually easy” move. I throw the marinade together, let the fridge do the work, then cook it hot until the edges get crisp. The first time you smell that yogurt-spice mix hit a screaming-hot grill or broiler, you will get it.

Chicken Tikka Skewers

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 12 minutes

Total Time 32 minutes (plus marinating)

Servings 4

Ingredients

Chicken: 1 1/2 pounds boneless, skinless chicken thighs (or breasts), cut into 1 1/2-inch pieces
Plain yogurt: 3/4 cup whole-milk plain yogurt (Greek yogurt is fine)
Lemon juice: 1 1/2 tablespoons
Oil: 1 tablespoon neutral oil (avocado, canola) plus more for the grill grates
Garlic: 4 cloves, finely grated or minced
Ginger: 1 tablespoon finely grated fresh ginger
Kosher salt: 1 3/4 teaspoons
Garam masala: 2 teaspoons
Ground cumin: 1 1/2 teaspoons
Ground coriander: 1 1/2 teaspoons
Paprika: 1 1/2 teaspoons smoked paprika (or regular paprika)
Turmeric: 1/2 teaspoon
Cayenne: 1/4 to 1/2 teaspoon (optional, to taste)
Black pepper: 1/2 teaspoon
Optional for color and a gentler heat: 1 teaspoon Kashmiri chili powder (use it instead of the paprika, and keep cayenne optional)

For Serving

Lemon wedges
Sliced red onion or scallions
Chopped cilantro
Naan, pita, or tortillas for wraps
Raita or plain yogurt

Instructions

Soak skewers (if using wood): Soak wooden skewers in water for at least 30 minutes so they do not burn. If you want a pro move, use two skewers per kebab so the chicken does not spin when you turn it.
Make the marinade: In a bowl, whisk together yogurt, lemon juice, oil, garlic, ginger, salt, garam masala, cumin, coriander, paprika (or Kashmiri chili powder), turmeric, cayenne (if using), and black pepper.
Taste and adjust: Taste a tiny dot of the marinade before adding any chicken. You are looking for bold and slightly salty, because it is seasoning a lot of chicken.
Marinate the chicken: If your chicken is very wet, pat it dry. Add chicken pieces and toss until fully coated. Cover and refrigerate for at least 30 minutes, ideally 4 to 12 hours.
Skewer: Thread chicken onto skewers, leaving a little space between pieces so heat can sneak in and brown the edges. You will usually get about 6 to 8 skewers, depending on skewer size and how tightly you pack them.
Optional but helpful: Right before cooking, gently scrape off any big globs of marinade so it browns instead of burning and so it is less likely to stick.
Cook option A, grill: Preheat grill to medium-high heat (roughly 425 to 475°F). You want a strong sizzle when the chicken hits the grates, and you should only be able to hold your hand a few inches above the heat for about 3 to 4 seconds. Clean and oil the grates. Grill skewers about 10 to 14 minutes total, turning every few minutes, until nicely charred in spots and the thickest piece hits 165°F. Start checking around the 9 to 10 minute mark, especially for chicken breast or metal skewers.
Cook option B, oven and broiler: Heat oven to 450°F. Place skewers on a foil-lined sheet pan, ideally on a wire rack. Roast 10 to 12 minutes, flipping once, until nearly cooked through. Move the pan to about 6 inches below the broiler and broil 1 to 3 minutes to blister and char the edges. Watch closely, broilers go from perfect to oops fast. Start checking early if you are using breast or smaller pieces.
Rest and serve: Let the chicken rest 3 minutes. Finish with lemon, cilantro, and onions. Serve as skewers, or slide the chicken off into warm naan with yogurt and crunchy toppings.

Chicken tikka skewers on a foil-lined sheet pan coming out of the oven with browned, lightly charred edges, real food photography

Nutrition information is estimated.

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