Restaurant-Style Chicken Tikka Skewers Recipe – Garam Masala & Kasuri Methi

Last Updated on 2 months by Neha Deshmukh

Restaurant-Style Chicken Tikka Skewers Recipe – Garam Masala & Kasuri Methi

Hey everyone! If you’ve ever craved that incredibly flavorful, slightly smoky chicken tikka you get at your favorite Indian restaurant, you’re in the right place. I remember the first time I tried to recreate this at home – it took a few tries, but now I’m so excited to share my version with you. These skewers are bursting with flavor, surprisingly easy to make, and perfect for a weeknight dinner or a weekend BBQ.

Why You’ll Love This Recipe

This recipe isn’t just about delicious chicken; it’s about unlocking that authentic Indian flavor. We’re talking tender, juicy chicken marinated in a vibrant blend of spices, then baked to perfection. It’s a guaranteed crowd-pleaser, and honestly, it’s way healthier than the fried versions you often find! Plus, the aroma while these bake? Chef’s kiss.

Ingredients

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

• 500 grams boneless chicken breast
• 1 teaspoon salt
• 0.5-2 teaspoons Kashmiri red chili powder (adjust to your spice preference!)
• 0.25 teaspoon turmeric
• 0.75 teaspoon roasted cumin powder
• 2 teaspoons coriander powder
• 1-1.25 teaspoon garam masala
• 1 teaspoon chaat masala
• 0.5 teaspoon crushed black pepper
• 1 tablespoon kasuri methi (dried fenugreek leaves)
• 1 tablespoon lemon juice
• 1.5 tablespoons ginger-garlic paste
• 1 tablespoon oil
• 0.5 cup Greek yogurt
• 1.5-2 cups diced bell peppers (I like a mix of colors!)
• 1 medium onion, diced

Ingredient Notes

Let’s talk about a few key ingredients that really make this recipe sing:

• Kashmiri Red Chili Powder: This isn’t just about heat; it’s about color. It gives the chicken that beautiful, vibrant red hue you see in restaurant-style tikka. It’s also milder than other chili powders, so you can use more for color without adding too much spice.
• Kasuri Methi: Don’t skip this! It adds a unique, slightly bitter, and wonderfully fragrant flavor that’s essential for authentic tikka. You can find it at most Indian grocery stores, or online.
• Garam Masala: Every family has their favorite blend, so feel free to use yours! It’s a warm, aromatic spice blend that’s the backbone of so many Indian dishes.
• Greek Yogurt: I love using Greek yogurt in the marinade because it tenderizes the chicken beautifully and adds a lovely tang. The thickness also helps the spices cling to the chicken.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, cut your chicken breast into 1-1.5 inch pieces. Don’t make them too small, or they’ll dry out. Pat them dry with some kitchen tissue – this helps the marinade stick.
2. In a bowl, combine the salt, Kashmiri red chili powder, turmeric, cumin powder, coriander powder, garam masala, chaat masala, black pepper, kasuri methi, and lemon juice. Mix it all up, then add the chicken and give it a good toss. Let this sit for about 15 minutes.
3. Now, add the ginger-garlic paste, oil, and Greek yogurt to the chicken. Mix everything together until you have a nice, thick marinade coating all the pieces.
4. This is where patience comes in! Cover the bowl and refrigerate the marinated chicken for at least 8 hours, or even up to 48 hours. The longer it marinates, the more flavorful it will be. Trust me, it’s worth the wait!
5. When you’re ready to cook, add the diced bell peppers and onion to the marinated chicken and give it a final mix.
6. Thread the chicken and veggies onto skewers. Preheat your oven to 240°C (460°F).
7. Place the skewers on a baking sheet and bake for 9-10 minutes per side. For a little extra char, you can broil them for the last 2 minutes, but watch them closely so they don’t burn!
8. Immediately brush the baked skewers with melted butter. This adds a lovely sheen and extra flavor. Serve hot with your favorite chutney or raita.

Expert Tips

• Don’t overcrowd the skewers. Leave a little space between the chicken pieces so they cook evenly.
• If you’re using wooden skewers, soak them in water for at least 30 minutes before threading the chicken. This will prevent them from burning in the oven.
• For extra tender chicken, you can add a tablespoon of lemon juice to the marinade.

Variations

• Spice Level Adjustment: If you like things really spicy, add a pinch of cayenne pepper or increase the amount of Kashmiri red chili powder.
• Greek Yogurt Substitute – Vegan Option: If you’re dairy-free, you can substitute the Greek yogurt with a plant-based yogurt like cashew or soy yogurt.
• Festival Adaptations – Eid/Diwali: These skewers are perfect for festive gatherings! Serve them as part of a larger spread with biryani, naan, and other Indian delicacies.
• Air Fryer Adaptation: You can absolutely cook these in an air fryer! Preheat your air fryer to 200°C (390°F) and cook the skewers for 8-10 minutes, flipping halfway through.

Serving Suggestions

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

• Mint Chutney
• Raita (yogurt dip)
• Naan bread
• A simple salad

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.

FAQs

• What cut of chicken is best for Tikka Skewers? Boneless, skinless chicken breast is the most common choice. It stays nice and tender. You can also use chicken thighs, but they may take a little longer to cook.
• Can I marinate the chicken for longer than 48 hours? While 48 hours is optimal, you can marinate it for up to 72 hours. After that, the lemon juice might start to break down the chicken too much.
• What is Kasuri Methi and where can I find it? Kasuri Methi is dried fenugreek leaves. It has a unique, slightly bitter flavor. You can find it at most Indian grocery stores or online.
• Can I grill these skewers instead of baking? Absolutely! Grill them over medium heat for about 8-10 minutes, turning occasionally, until cooked through.
• What is the best chutney or raita to serve with Chicken Tikka? Mint chutney and cucumber raita are classic pairings. But honestly, any chutney or raita you love will work!