Tandoori Chicken Tikka Bites or Kebab Skewers are the ultimate appetiser/starter. They are smoky, juicy, and perfectly charred. These little bites of joy are marinated in a spiced yogurt mixture, pan fried (or air-fried), and best served with mint and coriander chutney. Tandoori Chicken Tikka Bites/Kebab Skewers are everything you love about Indian flavours - fiery, tangy, aromatic and packed into easy, poppable bites.
Why you'll love them
Quick & Easy: Minimal prep, maximum flavour.
Protein-packed: A guilt-free snack that actually fills you up.
Customisable Heat: Keep it mild for the kids, or add extra chilli for the adults who think they can handle it.
Versatile: Serve as a starter, stuff into wraps, or add to salads for a midweek power meal.
The Secret to Juicy Tandoori Chicken
Here's the thing tandoori chicken tikka bites can sometimes be sad and dry. The secret?
Yoghurt + acid + rest.
The yoghurt tenderises the meat, lemon juice adds tang, and marinating gives the flavours time to move in and unpack their spices.
Ingredients Breakdown: Tandoori Chicken Tikka Bites
Let's talk ingredients. This list is refreshingly straightforward and every ingredient has a job to do.
Chicken Chunks
Go for boneless chicken breast or thighs. Cut them into even, bite-sized pieces so they cook evenly.
Garlic Paste and Green Chilli Paste
The soul of Indian cooking. Adds punch, aroma, and depth. Both are optional.
Chilli Powder
Adds heat, colour, and character.
Coriander Powder
Bright, citrusy, and quietly confident. It balances the heat and adds a lovely earthy depth.
Cumin Powder
The backbone spice - warm, nutty, and slightly smoky. You'll miss it if it's not there.
Madras Curry Powder
It brings complexity but it can be replaced with Garam Masala Powder.
Smoked Paprika
To add smokiness.
Lemon (Juice)
Acidity = tender chicken. It cuts through the richness and helps the marinade do its magic.
Mint Paste
A cool counter to all that spice. Adds freshness.
Tandoori Masala Powder
The star of the show. A pre-mixed blend of aromatic spices that delivers instant tandoori flavour.
Red Food Colouring (Optional)
Purely aesthetic. For when you want your chicken to look like it just came from a restaurant.
Salt & Pepper
Essential seasoning because even the most dramatic spice blends can't fix a bland base.
Yoghurt
The secret to tender, juicy bites. It clings to the chicken, carries the spices, and keeps everything from drying out. Greek yoghurt or hung curd works best.
Step-by-Step Instructions
For the full recipe with ingredient measurements, please scroll to the recipe card at the bottom of the page:
Step 1 - Prep
Pat the chicken chunks dry and ensure they are evenly sized for consistent cooking.
Step 2 - Make the Marinade
In a bowl, combine coriander powder, cumin powder, chilli powder, smoked paprika if using, salt, pepper, lemon, yoghurt, garlic paste, green chilli paste, tandoori masala powder, madras curry powder, yoghurt, mint paste and optional red food colouring. Mix until smooth and place in the fridge for 30 minutes.
Step 3 - Cook
Pan fry: Heat Oil and add Chicken pieces. Cook covered for 15 - 20 minutes over medium heat.
Air Fryer: Cook for 14-18 minutes, turning once during cooking, until fully cooked.
Skewers: If using wooden skewers, soak for 30 minutes and then follow the steps. With metal skewers you can follow the recipe as it is.
Step 4 - Serve
Serve hot with mint chutney, raita, or as part of a wrap or salad.
With food colouring:
Without food colouring:
Tips for Perfect Tandoori Chicken Every Time
Don t skip the yoghurt - It's the unsung hero of tandoori cooking.
Marinade before cooking - Marinade + hot pan = juicy interior and crisp edges.
Add a drop of red food colouring - if you re after that signature restaurant look (totally optional).
Storage & Reheating
Refrigerate: Store cooked chicken in an airtight container for 3 days.
Freeze: Store in a sealed bag for up to 2 months.
Reheat: Microwave in 30-second bursts, or air fry for 5 minutes at 180°C to crisp back up.
Serving Suggestions
Party Appetiser: Serve on cocktail sticks with mint chutney.
Wraps & Rolls: Add to naan or paratha with onions and yogurt sauce.
Meal Prep: Toss into salads or grain bowls.
FAQs About Tandoori Chicken Tikka Bites
Can I use store-bought tandoori masala paste instead?
Yes, absolutely. It works well!
What s the difference between tandoori chicken and chicken tikka?
Tandoori chicken is usually made with bone-in pieces, while tikka uses boneless chunks. Both are marinated in a similar spice base and cooked at high heat but tikka is bite-sized perfection. This recipe combines the 2.
Can I make this dairy-free?
Yes use a thick coconut yogurt alternative. It still tenderises beautifully and gives a subtle sweetness.
How do I get that smoky flavour without a tandoor?
Classic trick: heat a piece of charcoal till red, place it in a small bowl inside your cooked chicken tray, pour a little oil over it, and cover for a few minutes. Instant restaurant-level smokiness.
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Tandoori Chicken Tikka Bites or Kebab Skewers
Ingredients
- 500 g Skinless Boneless Chicken Breast Cleaned and cut into chunks (or Thighs)
Marinade Ingredients
- 1 teaspoon Coriander Powder
- 1 teaspoon Cumin Powder
- 1 teaspoon Chilli Powder Adjust according to taste
- 1 teaspoon Smoked Paprika Optional
- Salt
- ¼ teaspoon Ground Black Pepper
- ½ Lemon Juice only
- 1 tablespoon Garlic Paste Optional
- 1 tablespoon Green Chilli Paste Optional
- 2 tablespoon Tandoori Powder
- 1 teaspoon Madras Curry Powder
- 2 tablespoon Plain Yoghurt
- 1 teaspoon Mint Paste
- Powdered Red Food Colouring A large pinch, Optional
- 2 tablespoon Oil
Instructions
Step 1 - Prep
- Pat the chicken chunks dry and ensure they are evenly sized for consistent cooking.
Step 2 - Make the Marinade
- In a bowl, combine coriander powder, cumin powder, chilli powder, smoked paprika if using, salt, pepper, lemon, yoghurt, garlic paste, green chilli paste, tandoori masala powder, madras curry powder, yoghurt, mint paste and optional red food colouring. Mix until smooth and place in the fridge for 30 minutes.
Step 3 - Cook
- Pan fry: Heat Oil and add Chicken pieces. Cook covered for 15 - 20 minutes over medium heat. Air Fryer: Cook for 14–18 minutes, turning once during cooking, until fully cooked through. Skewers: If using wooden skewers, soak for 30 minutes and then follow the steps. With metal skewers you can follow the recipe as it is.
Step 4 - Serve
- Serve hot with mint chutney, raita, or as part of a wrap or salad.
Notes
Tips for Perfect Tandoori Chicken Every Time
Don t skip the yoghurt - It's the unsung hero of tandoori cooking.Marinade before cooking - Marinade + hot pan = juicy interior and crisp edges.
Add a drop of red food colouring - if you re after that signature restaurant look (totally optional).
Storage & Reheating
Refrigerate: Store cooked chicken in an airtight container for 3 days.Freeze: Store in a sealed bag for up to 2 months.
Reheat: Microwave in 30-second bursts, or air fry for 5 minutes at 180°C to crisp back up.
Serving Suggestions
Party Appetiser: Serve on cocktail sticks with mint chutney.Wraps & Rolls: Add to naan or paratha with onions and yogurt sauce.
Meal Prep: Toss into salads or grain bowls.
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