Are you scouring the internet for the perfect pre dinner snack recipe? These chicken tikka skewers are going to be your friend. So simple, so easy and so yummy!
Ideally you require an oven/grill to make these. This recipe however is the simple one with no fancy ingredients or equipment. All you need are everyday kitchen ingredients and a stove top tawa and the skewers ofcourse! You can also replace the chicken with paneer or plain veggies for vegetarian varieties. Read on to make these beauties tonight.
Easy Chicken Tikka Skewers
- Chicken breast boneless [300gm]
- Onion , Capsicum , Tomato 
- Refined oil
- Curd – 1 cup
- Lemon Juice – 1/2 lemon
- Ginger garlic paste – 1 tbsp
- Coriander powder – 1 tsp
- Red chilli powder – 1 tsp
- Kashmiri red chilli powder – 1 tsp (for colour)
- Black pepper powder – 1 tsp (preferably freshly ground)
- Garam masala powder – 1 tsp
- Turmeric – 1/4 tsp
- Salt to taste
- Pinch of kasuri methi (optional)
- 6-10 bamboo skewers
DirectionsThe first step in this recipe is to soak the bamboo skewers in water. This is done so that they dont get burnt while cooking. Set aside the bamboo skewers to soak in water in a long neck bottle or a tray for 15-20 mins. Now let’s get on with the chicken tikka.
Step 1: Prep and marinate
Cut the chicken breasts into bite-size roughly cube shaped pieces. Dice the onion and capsicum into quarters or eighths to match the size of the chicken pieces. Cut the tomato, take out the seeds and slice into quarters.
Combine in a wide bowl, ingredients #4 to #13 for making the marinade. Mix together curd, lemon juice, ginger garlic paste and all spice powders in the bowl. Add a few drops of oil. Whisk the mix (or mix it thoroughly with your hand) to ensure no lumps. Alternatively you can mix the ingredients in a blender jar.
The final marinade should be a reddish orange colour and free of lumps. Add kashmiri chilli powder/turmeric powder to adjust the colour. Taste the marinade to check salt and adjust accordingly.Some of us like it more spicier while some may like the marinade to be tangier. Adjust the marinade according to your taste.
Once the marinade is ready , dip the chicken pieces and diced vegetables in the marinade so that they are completely covered by the marinade mixture. Cover the bowl with a lid or foil and place it in the fridge for 30 mins to 2 hrs. Note that the longer it marinates the tastier it will be.
If you are in a hurry, leave it for 30 to 45 mins in the fridge while you fix drinks for your friends!
Step 2: Cooking the tikka
Take the marinade bowl out of the fridge and let it come up to room temperature. Line up your bamboo skewers on the chopping board or a tray. Depending on the length of your skewers, thread 3 -4 chicken pieces with alternate vegetables in each skewer. Leave about 1.5 inch free at both ends of the skewer. This is for holding the skewers while turning them.
Heat a tawa (non-stick is preferrable) and add about a tbsp of oil. Spread the oil evenly on the tawa. Place 4-5 skewers on the tawa, depending on the size of your tawa and let the outer edges of the chicken and veggies char till they get a nice charry colour and smell.
Turn them regularly to cook all the sides evenly. Add drops of oil as required. Once you get the char, reduce the heat, and cover it with a lid/kadhai. Cook till the chicken is tender and all the sides are charred to your satisfaction. Your chicken tikka skewers are ready!
Serve the chicken tikka skewers with freshly cut onion rings and lemon wedges.