Tandoori Chicken Tikka kebab is a flavor-packed Indian appetizer in which marinated chicken chunks and vegetables are threaded onto skewers and grilled until crisp and slightly charred.
1teaspoonChaat masala (1 teaspoon sprinkled all over)
Instructions
Marinate Chicken
In a mixing bowl, combine yogurt, oil, lemon juice, crushed ginger, crushed garlic and all the spices.
Add chicken pieces, capsicum and onion in the marinade, and toss well till everything gets coated. Refrigerate for 30 minutes. If marinating for longer, marinate only chicken and add the veggies just before cooking.
Cook Tikka using an Airfryer, Oven or Mealthy Crisplid (with an Instant Pot)
Airfryer:
Line the drip pan with aluminum foil for easy clean-up. This is optional though. Place the fry basket in the drip pan.
Arrange the chicken, onions and peppers in the basket in a single layer. Don’t overcrowd them otherwise they won’t crisp up while cooking. If using skewers, place 2-3 skewers.
Insert the basket back. Using the temperature button set 360°F. Set the timer for 8 mins.
After 8 minutes, remove the veggies and keep aside. Flip the chicken pieces and lightly brush or spray the tikka pieces with oil. This makes the exterior texture extra-crisp.
Insert the basket back and cook at 360F for another 6 minutes. If using chicken breast, you might have to cook for 7-8 mins instead, depending on thickness of pieces.
Follow the same process for the 2nd batch. It takes me two batches for a 1-1.5 pounds of chicken.
Mealthy Crisplid:
Place the trivet in the cooking pot in your Mealthy Multipot. Place the mesh basket on top of the trivet.
Layer the chicken, onion and bell pepper evenly. If using skewers, place 2-3 skewers. Avoid overcrowding them to get that golden crisp exterior. Place the crisplid on the cooker and cook for 8 minutes at 400°F.
After 8 minutes, remove the veggies and keep aside. Flip the chicken pieces and lightly brush or spray the tikka pieces with oil. This makes the exterior texture extra-crisp.
Place the crisplid on the cooker and cook for 8 minutes at 400°F. If using chicken breast, you might have to cook for 1-2 minutes longer depending on thickness of pieces.
Follow the same process for the 2nd batch. It takes me two batches for 1-1.5 pound of chicken.
Oven Method:
Turn on the oven broiler. Place the marinated chicken, onions and peppers on an aluminum lined baking sheet. If using skewers, place them 1 inch apart.
Place the baking sheet on the top rack and cook for 10-12 minutes, or until the chicken cooks through.
Outdoor Grill
Place the marinated chicken pieces or skewers on the medium-high heat area of a pre-heated grill for 10-12 minutes, or till chicken cooks through.
Video
Notes
Before marinating, always pat dry the chicken. This absorbs the extra moisture which leads to a crisper texture.
Tikka recipes traditionally call for onions and peppers, but you can switch these for squash, zucchini, cherry tomatoes, mushrooms, etc, or skip them completely.
Brushing the tikka halfway through helps in achieving a crispier exterior. Don't skip this step.
Soak bamboo skewers in water for about 30 minutes. Then, thread the chicken and veggies. I follow this order- onion, pepper, chicken, pepper, onion, then repeat.
Sprinkle chicken tikka with fresh lime juice and chaat masala (Indian Spice Blend) before serving, this extra step really elevates the tikka flavors.
If using chicken breast instead of thighs in this recipe, the cooking time may have to be increased by 1-2 minutes, depending on the thickness of the pieces.
To make this on an outdoor grill place the marinated chicken pieces or skewers on the medium-high heat area of a pre-heated grill for 10-12 minutes, or till the chicken cooks through.
Note: The nutrition facts below are my estimates. If you follow any diet plan, I recommend cross-checking with your preferred nutrition calculator.