Ultimate Chicken Tikka Skewers Recipe – Yogurt & Paprika Marinade

Last Updated on 4 months by Neha Deshmukh

Ultimate Chicken Tikka Skewers Recipe – Yogurt & Paprika Marinade

Introduction

Okay, let’s be real – who doesn’t love a good chicken tikka? The smoky, flavorful bite is just irresistible. I remember the first time I tried to make it at home, it didn’t quite live up to my expectations. But after a lot of experimenting, I’ve landed on a recipe that’s a total winner. These Chicken Tikka Skewers are marinated to perfection in a creamy yogurt and paprika blend, then baked until beautifully golden. They’re perfect for a weeknight dinner, a weekend BBQ, or even a party!

Why You’ll Love This Recipe

This recipe is a game-changer because it’s:

• Flavorful: The marinade is packed with aromatic spices that penetrate the chicken, making every bite delicious.
• Tender: Yogurt tenderizes the chicken, ensuring it’s incredibly juicy and soft.
• Easy: Baking these skewers makes them super convenient – no need to fire up the grill!
• Versatile: Perfect as an appetizer or a main course, served with rice, salad, or naan.

Ingredients

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

• 1 kg chicken breast
• 3 tsp Mayonnaise or garlic aioli
• ½ cup thick Curd or Yogurt
• 2 tsp Olive oil
• 2 tbsp Garlic, minced
• 1 tbsp Ginger, grated
• 1 tbsp Oregano, dried
• ½ tbsp Black pepper, crushed
• ½ tbsp Paprika
• ½ tbsp roasted Cumin powder
• 1 tbsp Lemon juice
• 1 tbsp Tomato ketchup
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few things make this recipe really shine:

• Yogurt/Curd: This isn’t just a flavor booster; it’s a tenderizer. The lactic acid in yogurt breaks down the chicken proteins, resulting in incredibly soft and juicy tikka. I prefer using full-fat yogurt for the best results.
• Paprika: Don’t skimp on the paprika! It gives the skewers that beautiful reddish hue and adds a lovely smoky sweetness. You can use sweet paprika, smoked paprika, or a combination of both.
• Fresh Ginger & Garlic: Seriously, fresh is best here. The aroma and flavor are just unmatched. I always have a little extra grated ginger and minced garlic on hand because they’re staples in my kitchen.

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a bowl, whisk together the mayonnaise, olive oil, garlic, ginger, oregano, black pepper, yogurt, tomato ketchup, paprika, cumin powder, and salt. This is your flavour bomb marinade!
2. Add the cubed chicken to the marinade. Give it a good sprinkle of lemon juice and mix everything together until the chicken is fully coated.
3. Cover the bowl and refrigerate for at least 2 hours, but ideally overnight. The longer it marinates, the more flavorful and tender the chicken will be. Trust me on this one!
4. Preheat your oven to 375°F (190°C). Line a baking sheet with foil or parchment paper for easy cleanup.
5. If you’re using wooden skewers, soak them in water for at least 30 minutes to prevent them from burning. Then, thread the marinated chicken onto the skewers.
6. Arrange the skewers on the prepared baking sheet. Bake for 25-30 minutes, flipping them halfway through, until the chicken is golden brown and cooked through. The internal temperature should reach 165°F (74°C).

Expert Tips

• Don’t overcrowd the baking sheet: Give the skewers some space so the hot air can circulate and cook them evenly.
• Check for doneness: Use a meat thermometer to ensure the chicken is cooked through.
• Rest the chicken: Let the skewers rest for a few minutes before serving. This allows the juices to redistribute, resulting in even more tender chicken.

Variations

• Vegan Adaptation: Swap the chicken for firm tofu or a plant-based chicken substitute. Use a plant-based yogurt alternative.
• Gluten-Free Adaptation: Just double-check that your tomato ketchup is gluten-free! Most are, but it’s always good to be sure.
• Spice Level Adjustment: If you like things spicy, add a pinch of cayenne pepper or a finely chopped green chili to the marinade. For a milder flavor, reduce the amount of paprika and black pepper.
• Festival Adaptations: These are always a hit at parties! I’ve made huge batches for Diwali and birthdays, and they disappear in minutes.

Serving Suggestions

These Chicken Tikka Skewers are incredibly versatile. Here are a few ideas:

• Serve with fluffy basmati rice and a fresh salad.
• Pair with warm naan bread and a cooling raita (yogurt dip).
• Drizzle with a homemade garlic sauce or a squeeze of lemon juice.

Storage Instructions

Leftover skewers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or microwave until warmed through.

FAQs

What is the best cut of chicken for Tikka Skewers?

Chicken breast is the most common choice, as it’s lean and cooks quickly. However, you can also use chicken thighs for a richer, more flavorful result.

Can I marinate the chicken for longer than overnight?

Yes, you can! Marinating for up to 24 hours will result in even more tender and flavorful chicken.

How do I prevent the chicken from drying out during baking?

Don’t overcook the chicken! Use a meat thermometer to ensure it reaches the correct internal temperature. Also, the yogurt marinade helps keep the chicken moist.

What is the difference between Tikka and other Indian chicken dishes?

Tikka refers to small pieces of meat (usually chicken) that are marinated and cooked. It’s often used as a base for other dishes, like Chicken Tikka Masala.

Can I grill these skewers instead of baking them?

Absolutely! Grilling will give the skewers a lovely smoky flavor. Grill over medium heat for about 10-15 minutes, flipping occasionally, until cooked through.