Tandoori Chicken Tikka Bites or Kebab Skewers
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 are everything you love about Indian flavours fiery, tangy, aromatic packed into easy, poppable bites.
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.
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.Nutrition
Calories: 182kcalCarbohydrates: 3gProtein: 22gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.03gCholesterol: 65mgSodium: 128mgPotassium: 441mgFiber: 1gSugar: 1gVitamin A: 367IUVitamin C: 8mgCalcium: 33mgIron: 1mg
Tried this recipe?Let us know how it was!
