Name: Chicken Tikka Skewers with Mint Chutney
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1.5 lbs Boneless Chicken Thighs, cut into 1-inch cubes; 0.5 cup Plain Greek Yogurt; 2 tbsp Lemon Juice; 1 tbsp Ginger-Garlic Paste; 1 tsp Garam Masala; 1 tsp Kashmiri Red Chili Powder; 0.5 tsp Ground Turmeric; 1 cup Fresh Mint Leaves (for chutney); 1 cup Fresh Cilantro (for chutney); 2 pieces Green Chilies

"These Chicken Tikka Skewers feature tender pieces of chicken marinated in a spiced yogurt blend and charred to smoky perfection. Paired with a cooling, vibrant mint and cilantro chutney, they offer a sophisticated explosion of flavor in every bite."

1 Ingredients

Qty	Item
1.5 lbs 680 g	Boneless Chicken Thighs, cut into 1-inch cubes
0.5 cup 120 ml	Plain Greek Yogurt
2 tbsp 30 ml	Lemon Juice
1 tbsp 15 g	Ginger-Garlic Paste
1 tsp 5 g	Garam Masala
1 tsp 5 g	Kashmiri Red Chili Powder
0.5 tsp 2 g	Ground Turmeric
1 cup 30 g	Fresh Mint Leaves (for chutney)
1 cup 30 g	Fresh Cilantro (for chutney)
2 pieces 10 g	Green Chilies

2 Instructions

In a large bowl, whisk together the Greek yogurt, lemon juice, ginger-garlic paste, garam masala, chili powder, turmeric, and salt to create the marinade.

Add the chicken cubes to the marinade, ensuring every piece is well-coated. Cover and refrigerate for at least 2 hours, or overnight for best results.

Prepare the mint chutney by blending the mint, cilantro, green chilies, a splash of lemon juice, and a pinch of salt until smooth. Add a tablespoon of water if needed to reach desired consistency.

If using wooden skewers, soak them in water for 30 minutes. Thread the marinated chicken onto the skewers, leaving a little space between pieces for even cooking.

Preheat your grill or grill pan to medium-high heat. Lightly oil the grates.

Grill the skewers for 6-8 minutes per side, or until the chicken is charred on the outside and reaches an internal temperature of 165°F (74°C).

Serve hot with the prepared mint chutney and lemon wedges on the side.

·
Use chicken thighs instead of breasts for a much juicier and more flavorful tikka.
·
Don't skip the marination time; the yogurt enzymes help tenderize the meat significantly.
·
To get that authentic tandoori red color without artificial dyes, use Kashmiri chili powder.
·
If using an air fryer, cook at 380°F (190°C) for 12-15 minutes, flipping halfway through.

? Frequently Asked Questions

Can I make this recipe in the oven?

Yes, bake at 400°F (200°C) on a wire rack over a baking sheet for 20-25 minutes, then broil for 2 minutes to get char marks.

Is this recipe keto-friendly?

Yes, the marinade and chutney are very low in carbohydrates, making this an excellent keto option.

How long does the mint chutney stay fresh?

The chutney will stay vibrant and fresh for up to 3 days in an airtight container in the refrigerator.

Can I use frozen chicken?

Yes, but ensure the chicken is completely thawed and patted dry before adding to the marinade to prevent it from becoming watery.

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