Hunuma's Chicken Tikka Skewers with Mint Chutney
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Chicken Tikka Skewers
with Mint Chutney
Halal chicken breast marinated overnight in spiced yogurt with ginger, garlic, and aromatic spices, then grilled over high heat until charred and perfectly juicy. Served with a bright, cooling mint chutney.
Chicken tikka is one of the great grilled chicken dishes in the world — not because the technique is complicated, but because the yogurt marinade does something no oil-based marinade can. The lactic acid in the yogurt penetrates the chicken slowly and gently, tenderizing the meat while the spices are simultaneously carried deep into the flesh. The result after an overnight marinade is chicken that is genuinely seasoned all the way through, not just on the surface. The char on the outside provides the contrast — slightly blackened and bitter against the warm, spiced interior.
We use Al Maaedah halal boneless skinless chicken breast — hand-cut, air-chilled, and consistently tender. Cut into 1.5-inch cubes, threaded onto skewers, and grilled over the highest heat you can achieve. The mint chutney takes five minutes and is the only sauce this dish needs.
Overnight marinade is the difference between good and great: Four hours produces decent tikka. Overnight produces extraordinary tikka — the yogurt and spices penetrate deeply into the meat and the color develops into that characteristic deep orange-red. If you only have 2 hours, score the chicken pieces lightly with a knife first to help the marinade absorb faster.
Ingredients
For the chicken & marinade
- 1 lbAl Maaedah halal boneless skinless chicken breast, cut into 1.5" cubes
- ½ cupFull-fat Greek yogurt
- 1 tbspFresh lemon juice
- 1 tbspNeutral oil
- 1 tbspFresh ginger, finely grated
- 4 clovesGarlic, finely grated
- 1½ tspKashmiri chili powder or smoked paprika
- 1 tspGround cumin
- 1 tspGround coriander
- ½ tspGaram masala
- ½ tspGround turmeric
- 1 tspSalt
Score the chicken for faster marination: Make 2–3 shallow cuts across each piece with a sharp knife before adding to the marinade. The cuts allow the spiced yogurt to penetrate faster — especially useful if you're marinating for less than 4 hours.
Mint chutney
- 1 cupFresh mint leaves, tightly packed
- ½ cupFresh cilantro
- 1 smallGreen chili, roughly chopped (adjust to taste)
- 2 clovesGarlic
- 1 tbspFresh lemon juice
- 3 tbspPlain yogurt
- ½ tspCumin seeds or ground cumin
- ½ tspSalt
- 2 tbspWater, as needed
Make the chutney the day before: The flavor deepens significantly overnight in the fridge. It keeps 3 days refrigerated — the bright green color fades slightly but the flavor improves. Bring to room temperature before serving.
The tikka marinade — what each ingredient does
Instructions
Phase 1 — Marinate (4–24 hours)
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1
Marinate the chicken
Combine yogurt, lemon juice, oil, ginger, garlic, and all spices in a bowl. Add chicken cubes and coat thoroughly, making sure every piece is covered. Cover and refrigerate for a minimum of 4 hours — overnight is strongly preferred. Pull from the fridge 30 minutes before grilling.
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2
Make the mint chutney
Blend mint leaves, cilantro, green chili, garlic, lemon juice, yogurt, cumin, and salt in a blender or food processor. Add water a tablespoon at a time until it reaches a spoonable consistency. Taste and adjust for salt, heat, and lemon. Refrigerate until serving.
Phase 2 — Grill
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3
Thread and grill over high heat
Thread marinated chicken onto metal skewers or pre-soaked wooden skewers — 4–5 pieces per skewer, leaving small gaps between pieces so heat can circulate. Preheat the grill or grill pan to high and oil lightly. Grill 3–4 minutes per side without moving until char marks develop and the edges blacken slightly. Total cook time 10–12 minutes to 165°F (74°C).
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4
Rest briefly and serve
Rest 3–4 minutes. Slide off the skewers onto a serving platter. Squeeze fresh lemon over everything immediately — the acid brightens all the warm spices instantly. Serve with mint chutney alongside, warm naan or flatbread, and sliced raw onion. The onion is traditional and balances the richness of the spiced chicken.
No grill? Oven broiler is your next best option: Broil on a wire rack set over a baking tray, 4–5 inches from the element, for 5–6 minutes per side. The broiler gets hot enough to produce char marks and a properly browned exterior. A cast-iron grill pan over high heat also works well — 3 minutes per side.
Serving suggestions
Variations
🫙 Tikka masala sauce
Use the grilled tikka as the base for a butter masala sauce — simmer in a spiced tomato-cream sauce for 10 minutes. The char on the chicken adds depth to the sauce.
🥙 Tikka wrap
Slide tikka off the skewer into a warm naan or flatbread with mint chutney, sliced onion, and a few lettuce leaves. One of the great handheld meals.
🌿 Hariyali (green) tikka
Blend fresh spinach, cilantro, and mint into the yogurt marinade. The result is a strikingly vibrant green tikka with an herby, bright flavor profile.
🍗 With thighs instead
Boneless thighs stay juicier than breast on the grill and are more forgiving with timing. Use the same marinade and technique — add 2 extra minutes per side.
🥗 Tikka salad bowl
Slice grilled tikka over mixed greens with cucumber, cherry tomatoes, red onion, and mint chutney thinned with a little olive oil as the dressing.
🍕 Tikka flatbread pizza
Spread mint chutney on a flatbread, top with sliced tikka, red onion, and shredded mozzarella. Broil 4 minutes. A popular halal Friday night option.
Storage
Cooked tikka
Keeps 4 days refrigerated. Reheat in a hot skillet or under the broiler for 2–3 minutes. Excellent cold in wraps and salads.
Freeze marinated raw
Freeze chicken in the marinade for up to 1 month. Thaw overnight — it marinates further as it thaws, improving even more.
Mint chutney
Keeps 3 days refrigerated. Color fades slightly but flavor deepens. Excellent as a dip, sandwich spread, or salad dressing.
Nutrition (per serving, approx.)
* Estimates per serving based on 4 servings including chutney. Does not include naan, rice, or sides.
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