Restaurant-Style Chicken Tikka Skewers Recipe – Creamy Mint Marinade

Last Updated on 2 months by Neha Deshmukh

Restaurant-Style Chicken Tikka Skewers Recipe – Creamy Mint Marinade

Hey everyone! If you’re anything like me, you love a good Chicken Tikka. But sometimes, ordering takeout just doesn’t cut it, right? I was craving that restaurant-style flavor the other day and decided to recreate it at home. And honestly? It was even better! This recipe for Chicken Tikka Skewers with a creamy mint marinade is seriously a game-changer. It’s surprisingly easy, and the results are unbelievably tender and flavorful. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t your average Chicken Tikka recipe. The secret? Heavy cream! It creates the most unbelievably luscious and tender chicken. Plus, the fresh mint and cilantro brighten everything up, and you can totally customize the spice level to your liking. It’s perfect for a weeknight dinner, a weekend BBQ, or even a party appetizer. Trust me, once you try these, you’ll be making them again and again.

Ingredients

Here’s what you’ll need to make these amazing Chicken Tikka Skewers:

• 1 lb Boneless Skinless Chicken (about 450g)
• ½ cup Heavy Whipping Cream (120ml)
• 2 Tbsp Ginger/Garlic Paste
• 1 Tbsp Ground Mint Leaves
• 1 Tbsp Ground Cilantro (Coriander Leaves)
• Ground Green Chilies, to taste
• Salt, to taste

Ingredient Notes

Let’s talk ingredients for a sec! Using heavy cream might sound a little decadent, but it really is the key to incredibly tender and juicy chicken. Don’t worry, it doesn’t make the skewers heavy – it just adds a beautiful richness.

Speaking of richness, make sure your mint and cilantro are super fresh! They really brighten up the marinade. I usually grow my own, but store-bought is fine too. Just give them a good wash and chop.

And finally, the green chilies! This is where you can really control the heat. Start with a small amount and taste as you go. I like mine with a good kick, but my husband prefers a milder flavor.

Step-By-Step Instructions

Alright, let’s get to the fun part!

1. In a large bowl, combine the heavy cream, ginger-garlic paste, mint, cilantro, green chilies, and salt. Mix everything together really well.
2. Give the marinade a taste! This is so important. Adjust the seasoning with more salt or green chilies if needed.
3. Now, add your chicken pieces to the bowl. Make sure each piece is completely coated in that gorgeous green marinade.
4. Cover the bowl and pop it in the fridge for at least 4-6 hours. Overnight is even better! The longer it marinates, the more flavorful and tender the chicken will be.
5. While the chicken is marinating, soak your wooden skewers in water for about 1-2 hours. This prevents them from burning on the grill or under the broiler.
6. Preheat your oven broiler. Line a baking sheet with foil – and lightly oil it so the chicken doesn’t stick.
7. Thread the marinated chicken onto the skewers. Don’t overcrowd them!
8. Arrange the skewers on the prepared baking sheet and broil for about 10 minutes. Then, flip them over and broil for another 5-7 minutes, or until the chicken is golden brown and cooked through.

Expert Tips

• Don’t skip the marinating time! It’s crucial for tender, flavorful chicken.
• If you’re using bamboo skewers, definitely soak them in water.
• Keep a close eye on the skewers while they’re under the broiler. They can burn quickly!
• For even cooking, make sure the chicken pieces are roughly the same size.

Variations

Want to switch things up? Here are a few ideas:

• Spice Level Adjustment: Add a pinch of cayenne pepper or a dash of chili powder to the marinade for extra heat.
• Yogurt-Based Marinade Adaptation: If you prefer a tangier marinade, replace half of the heavy cream with plain yogurt (about ¼ cup). My friend, Priya, swears by this!
• Air Fryer Tikka Skewers: You can also cook these in an air fryer! Preheat to 200°C (390°F) and cook for 12-15 minutes, flipping halfway through.
• Grill Adaptations: These are fantastic on the grill too! Grill over medium heat for about 10-12 minutes, turning frequently.

Serving Suggestions

These Chicken Tikka Skewers are amazing on their own, but they’re even better with some sides! I love serving them with:

• Warm naan bread
• A fresh cucumber raita
• A simple green salad
• Steamed basmati rice

Storage Instructions

If you have any leftovers (which is unlikely!), store them in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.

FAQs

1. What is the best cut of chicken for Chicken Tikka Skewers?

Boneless, skinless chicken thighs are the most forgiving and stay really tender. However, chicken breast works well too, just be careful not to overcook it!

2. Can I marinate the chicken for longer than overnight?

Yes, you can! Just don’t go beyond 24 hours, as the marinade can start to break down the chicken too much.

3. How do I prevent the chicken from drying out while broiling?

Make sure you’re not overcooking it! Keep a close eye on the skewers and flip them halfway through. The heavy cream marinade also helps keep the chicken moist.

4. What is the difference between Chicken Tikka and Butter Chicken?

Chicken Tikka is marinated and grilled chicken, while Butter Chicken is made with the same marinated chicken simmered in a rich, creamy tomato-based sauce.

5. Can I use dried mint and cilantro instead of fresh?

While fresh is always best, you can use dried herbs in a pinch. Use about 1 teaspoon of each dried herb for every tablespoon of fresh.