These are juicy chicken tikka skewers that you can throw in either the oven or the air fryer. You can pair this with a fresh indian salad using my indian salad dressing or with rice and a squeeze of lemon.
Why this recipe is a star?
Easy recipe: This chicken tikka skewers recipe is simply a case of marinating some chicken breast, chopping up vegetables of your choice (I am using onions and peppers), placing them on a skewer and cooking in your oven, air fryer or barbeque!
Perfect lunch or dinner: If you need something quick and simple, then these tikka chicken skewers are perfect for that!
Healthy: This recipe contains minimal oil, is baked in the oven and super healthy. Don’t forget that spices are very good for gut health too! Turmeric alone is full of anti-oxidants and has anti-inflammatory effects.
Chicken tikka marinade ingredients and vegetables guide!
Below are the ingredients for an authentic chicken tikka marinade recipe, but you could always adjust these ingredients. For example I haven’t included ginger paste or ground ginger, but you could add this too.
- 2 – 3 tbsp yoghurt: This is going to tenderize your chicken and also add the base of your flavour. I know this isn’t ordinarily something you would commonly marinate your food with, but in Indian and South-Asian cooking, it is very common, especially in our tandoori (like this tandoori chicken recipe here!). You can use greek style, plain or vegan yoghurt if you are non-dairy.
- Spices: Use a tsp of the following spices, turmeric, chilli powder, Kashmiri chilli powder, garlic powder, onion salt / powder, salt, curry powder, garam masala, coriander powder and cumin powder. Note: You can chop and change this according to your preference.
- Fresh ingredients: Two cloves of freshly chopped garlic and the juice of half of a lemon (or you can use bottled lemon / lime juice). You can also squeeze some lemon on top for an extra kick after the chicken is done cooking.
- One tbsp olive oil: This is going to allow for a better marination process and also will help the chicken cook when you place in the oven.
- Handful of coriander: This is for garnish, but if you don’t have it to hand then parsley, dill or another green herb will do.
How to make chicken tikka skewers? A step-by-step guide.
Marinate your chicken breast first with the spices, yoghurt, garlic, lemon and oil. Ideally you want to marinate overnight or for a couple of hours, but if you’re pressed for time do 30 minutes, or for however long you have time for!
The focus is on ensuring its seasoned really well so however long you marinate for, the chicken tikka masala skewers will still be flavoursome. All the ingredients are listed in my recipe card and listed above for a more detailed guide.
If you are letting this marinate for an hour or so, you can use the time to make a fresh chutney or your grain. Check out my mint chutney recipe, with my prawns koliwada.
Cut your onions and peppers.
Alternatively, other vegetables you can use are courgettes, mushrooms, white onions, carrots, yellow peppers, green peppers, tomatoes and aubergine.
Take a look in your fridge, you probably have a whole heap of veggies that you can skewer on here.
The order you skewer is totally up to you, I normally do chicken, veggies, chicken and repeat.
Preheat your oven at 220C for around 10 minutes, line your oven tray with baking paper and pop in for 30 – 35 minutes.
When you reach halfway through the timer, carefully remove the baking tray and flip the skewers and place back in the oven for the remainder of the time.
Serve with some rice (or other grain of your choice), squeeze on some lemon and enjoy!
Variations + substitutions
Chicken tikka in oven without skewers: Placing the chicken and vegetables on skewers is totally optional. If you don’t have the skewers, this recipe will still work. Chicken tikka on skewers isn’t necessarily required to enjoy this dish.
Tandoori chicken tikka skewers: The marinade for tandoori chicken is slightly different. I have a tandoori chicken recipe here, so if you would like to follow that guide for these skewers instead then it will also work excellently.
Expert tips
Size of chicken chunks: You should cut your chicken chunks into relatively large pieces. The chicken chunks are going to shrink in size when you cook them and if you have small pieces the skewers will end up looking slightly empty. This goes for the veggies too!
Basting chicken: If you have time, baste your chicken halfway through when you flip the skewers over. This will result in juicy chicken!
FAQ's
What type of chicken did you use for this recipe?
I used chicken breast, but you can also use chicken thighs.
What can I pair this with?
Pair this with rice or another type of grain like bulgur wheat. You can also alternatively pair it with some type of bread like paratha or rice.
Can I make tandoori chicken with these skewers?
Yes, you can, I have a tandoori chicken recipe here.
What other vegetables can I use?
Other vegetables you can use are courgettes, mushrooms, white onions, carrots, yellow peppers, green peppers, tomatoes and aubergine. Feel free to experiment with what you have in the fridge.
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Chicken Tikka Skewers – Oven Baked Recipe
These are juicy chicken tikka skewers that you can throw in either the oven or the airfryer. You can pair this with a fresh indian salad using my indian salad dressing or with rice and a squeeze of lemon.
Equipment
- 1 baking tray to use in the oven
- skewers optional and this recipe can be made without the skewers
Ingredients
Spices and seasonings
- 1 tsp turmeric powder
- 1 tsp chilli powder
- 1 tsp kashmiri chilli powder Note that kashmiri chilli powder has less heat and is more for the colour!
- 1 tsp coriander powder
- 1 tsp curry powder
- 1 tsp garam masala
- 1 tsp cumin powder
- 1 tsp garlic powder
- 1 tsp onion salt or onion powder
- 1 and ½ tsp salt if you're using onion powder instead of onion salt, then use more salt.
Fresh ingredients
- 2 chicken breast cut into large cubes
- 2 - 3 tbsp yoghurt use greek style yoghurt, plain or vegan yoghurt, whatever your preference may be, note that dairy yoghurt is going to give you the best results.
- 2 - 3 cloves garlic finely chopped
- half juice lemon or lime! Use what you have to hand
- handful coriander or dill, parsley or another herb that you might have lying around in your fridge!
Oil
- 1 - 2 tbsp olive oil I am an olive oil advocate as I love it so much, but use whatever you have to hand. Make sure its a neutral oil, whatever you might be using.
Instructions
Preparation
- Cut your chicken breasts or thighs into large chunks, place that into a bowl and set to the side.Finely chop your garlic and roughly chop your onions and peppers (or whichever veggies you are using) into large chunks. Place all of that to the side.
Marination
- To the bowl of chicken, add the yoghurt, garlic, lemon, oil and all of the spices. Give it a really good mix and make sure all of the chicken chunks are coated in your marinade. Marinate for however long you have time for but my recommendation would be at least half hour or overnight (if you have the time!).
- If you are letting the marinade sit for a while then cover with cling film and let it rest in the fridge. Meanwhile you can whip up a mint chutney (which you can find in my prawns koliwada recipe or my palak paneer pakoras recipe). You can also use the time to wash and cook your rice and chop up any herbs for garnish.
Skewering
- Grab your skewers and pierce your chicken and vegetables through them. If you are making this dish without skewers then you can obviously skip this step!
Oven baking chicken tikka
- Preheat your oven to 220℃ for around 10 minutes. While that heats up, line your baking tray with baking paper and place your skewers or just your chicken and veg (if you are not using skewers) onto the baking tray.
- Place in the oven for around 35 - 40 minutes and flip halfway through the timer and baste the chicken with all of the lovely juices that would have been released by now.
- Place the chicken back in the oven for the remaining time and you could also optionally place the baking tray higher in the oven in the last 2 minutes for a nice brown to your chicken.
Notes
the nutritional information is an estimate automatically calculated using the WPRM recipe maker and I am not responsible for its veracity.
Nutrition
Calories: 182kcalCarbohydrates: 4gProtein: 25gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 73mgSodium: 1611mgPotassium: 514mgFiber: 1gSugar: 1gVitamin A: 343IUVitamin C: 2mgCalcium: 45mgIron: 1mg
Tried this recipe?Let us know how it was!
