Grilled Chicken Tikka Kabab
Equipment
- Grill or grill pan If you don’t have a charcoal grill, use an oven broiler or stovetop grill pan
- Metal or Bamboo Skewers If using bamboo skewers, soak them in water for 30 minutes to prevent burning
- Mixing bowls For marination
- Tongs To flip the kababs
- Basting brush Helps in applying butter for extra juiciness
Ingredients
For the Marinade
- 500 g boneless chicken thighs cut into cubes
- ½ cup thick yogurt
- 1 tbsp ginger-garlic paste
- 1 tbsp lemon juice
- 1 tsp red chili powder
- ½ tsp turmeric powder
- 1 tsp garam masala
- 1 tsp cumin powder
- 1 tsp coriander powder
- ½ tsp chaat masala
- 1 tbsp mustard oil or any vegetable oil
- 1 tbsp gram flour optional, for binding
- Salt to taste
For Grilling
- 1 tbsp butter or oil for basting
- 1 onion cut into rings (for garnish)
- Fresh coriander leaves for garnish
Instructions
Step 1: Prepare the Marinade
- In a mixing bowl, combine yogurt, lemon juice, ginger-garlic paste, and all the spices. Add gram flour and mustard oil for richness. Mix well to form a smooth paste.
Step 2: Marinate the Chicken
- Add chicken thigh pieces to the marinade and coat them thoroughly. Cover and refrigerate for at least 2 hours (overnight for best results).
Step 3: Skewer the Chicken
- Thread the marinated chicken onto skewers, leaving some space between each piece for even cooking.
Step 4: Grill the Kababs
- Preheat your grill to medium-high heat. Brush the grates with oil to prevent sticking. Place the skewers on the grill and cook for about 10 minutes, flipping halfway, until the chicken is golden brown and charred at the edges. Baste with butter in the final minutes.
Step 5: Serve Hot
- Remove from the grill and let the kababs rest for a minute. Garnish with onion rings and coriander, and serve with mint chutney.