Tag Archives: Chicken

Chicken Tikka Skewers

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

  • Difficulty: Easy
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  1. Chicken breast boneless  [300gm]
  2. Onion [1], Capsicum [1], Tomato [1]
  3. Refined oil
  4. Curd – 1 cup
  5. Lemon Juice – 1/2 lemon
  6. Ginger garlic paste – 1 tbsp
  7. Coriander powder – 1 tsp
  8. Red chilli powder – 1 tsp
  9. Kashmiri red chilli powder – 1 tsp (for colour)
  10. Black pepper powder – 1 tsp (preferably freshly ground)
  11. Garam masala powder – 1 tsp
  12. Turmeric – 1/4 tsp
  13.  Salt to taste
  14. Pinch of kasuri methi (optional)
  15. 6-10 bamboo skewers


The 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.

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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. 

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This is a simple yet delicious recipe for a party starter or evening snacks. You can use this on the pre-dinner menu and try out the vegetarian options with paneer. Add a twist by introducing mushrooms/pineapples in your skewers. Serve with a pudina dip, spicy mayonnaise or a simple salad.


Hyderabadi Haleem, a stew to die for …

As the whole Islam world celebrate the holy month of Ramadan (Ramzan) by observing month-long daylight fasting and breaking it with the evening prayers and Iftar, the Hyderabadis go one step further with consuming Haleem which is quintessential to the city.

#haleemfoodwalk #ramzan #hyderabad #shahghouse

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Haleem is basically a stew made up of crushed wheat, barley, lentils (or daal) with meat and spices slow cooked for over 8 hours so that is all melts into a thick paste. It is usually served with ghee and fried onions. This stew easy easily digested and has high calories which provides instant energy, which is required after daylong fasting.

#haleemfoodwalk #ramzan #hyderabad #pistahouse

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What was introduced into the region by the Nizams, slowly it has evolved into a delicacy which is enjoyed by people of all faiths during the month of Ramadan. Pista House are even known for exporting to USA and UAE.

#haleemfoodwalk #ramzan #hyderabad #mandar

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Though primarily meant for Iftar, with the growing popularity all the big restaurants of Hyderabad make it a competition where they have countless volunteers to sell Haleem. There are awards given out and business booms like anything. Though usually served are chicken and mutton variants in most spaces.

#haleemfoodwalk #ramzan #hyderabad #pakhwan #mashadhaleem

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Among the other variants I tried, Beef and Mashad Haleems are my most favorite ones. Though you have to go around the city to find them.

A value for money tasty stew that is slowly making a name for itself worldwide. This should be in one person’s bucket list if he or she visits the City of Nizams during the tie of Ramadan.