Indian cuisine is celebrated for its bold flavors, fragrant spices, and irresistibly delicious dishes. Among the wide variety of Indian non-vegetarian delicacies, Chicken Kabab holds a special place. Whether it’s a festive gathering, family dinner, or casual evening snack, chicken kababs never fail to impress. In this post, we will explore a step-by-step Indian Chicken Kabab Recipe that you can easily prepare at home – even without a tandoor!
From marination tips to grilling secrets, we’ll cover everything you need to serve restaurant-style kababs that are juicy on the inside and perfectly charred on the outside.
Chicken Kabab (also spelled kebab) is a popular dish made with boneless pieces of chicken that are marinated in a blend of yogurt, spices, and herbs, then grilled or pan-fried to perfection. The Indian version of chicken kabab is distinctly different from its Middle Eastern or Turkish counterparts. It uses a vibrant mix of spices such as garam masala, red chili powder, and turmeric, giving it a bold and earthy flavor.
Kababs are typically served with mint chutney, sliced onions, and lemon wedges.
✅ Authentic Indian flavors
✅ No tandoor needed – pan, oven, or grill-friendly
✅ Easy marination technique
✅ Perfect for parties, BBQs, or meal prep
✅ Can be made ahead of time
Here is the list of ingredients for making authentic Indian chicken kababs. The spices are easily available in most Indian or international grocery stores.
500 grams boneless chicken (preferably thigh meat, cut into cubes)
1/2 cup thick curd or hung yogurt
2 tablespoons lemon juice
1 tablespoon ginger-garlic paste
1 teaspoon red chili powder (adjust to taste)
1/2 teaspoon turmeric powder
1 teaspoon coriander powder
1 teaspoon cumin powder
1/2 teaspoon garam masala
1 tablespoon kasuri methi (dried fenugreek leaves)
2 tablespoons mustard oil or regular oil
Salt to taste
1 teaspoon chaat masala (for garnish)
Fresh coriander or mint leaves for garnish
In a large mixing bowl, combine the following:
Thick curd, lemon juice, and ginger-garlic paste
Stir in all the dry spices—turmeric, chili powder, cumin, coriander powder, and garam masala—letting their rich aromas blend beautifully into the dish.
Gently crush the kasuri methi between your palms to release its aroma, then sprinkle it into the dish for an added layer of flavor.
Pour mustard oil (helps bring out the smoky flavor)
Mix everything well to form a thick marinade
💡 Pro Tip: Use hung curd for best results. Regular curd may release water, making the marinade runny.
Add the chicken cubes to the marinade, ensuring each piece is thoroughly coated with the flavorful mixture.
Cover the bowl and let the chicken marinate in the refrigerator for at least 4 hours. Overnight marination is ideal for deeper flavor.
🕒 Minimum marination time: 2–4 hours
🕒 Ideal marination time: 8–12 hours
Preheat the oven to 200°C (400°F)
Thread the marinated chicken pieces onto skewers (optional: alternate with onions or bell peppers)
Place the skewers on a wire rack or baking tray, ensuring there’s enough space between them for even cooking.
Bake for 20–25 minutes, flipping once halfway through
Broil or grill the skewers for the final 2–3 minutes to achieve perfectly charred and smoky edges.
Serve your juicy chicken kababs with:
Green chutney Making ingredients from mint, coriander, green chilies, and lemon
Sliced onions tossed with lemon juice and salt
Butter naan, roomali roti, or paratha
Basmati rice or biryani
Lemon wedges for an extra zing
🧂 Sprinkle a bit of chaat masala on top before serving for added tanginess.
Storage: Refrigerate leftover kababs in an airtight container for up to 3 days.
Freezing: Marinated chicken can be frozen for up to 1 month. Thaw before cooking.
Reheating: Warm in a pan, oven, or air fryer. Avoid microwaving as it may dry the kababs.
Indian cuisine offers numerous versions of kababs. Try these:
This dish is rich and creamy, delicately spiced, and enhanced with a mix of fresh cream, shredded cheese, and finely chopped green chilies.
Ground chicken is mixed with fragrant spices, molded onto skewers, and grilled to tender, flavorful perfection.
Bright red kababs with a smoky aroma, cooked traditionally in a tandoor.
Marinated in a vibrant green paste crafted from fresh spinach, mint, and coriander leaves, infusing the chicken with refreshing herbaceous flavors..
❌ Don’t skip marination time – it’s essential for flavor and tenderness
❌ Avoid overcrowding while cooking – ensures even browning
❌ Don’t overcook – chicken dries out easily
❌ Don’t use watery yogurt – use thick curd or hung curd only
Chicken kababs are not just delicious but also healthy when cooked with minimal oil:
🥩 High in protein: Great for muscle building
💪 Low in carbs: Ideal for low-carb diets
🍗 Grilled, not fried: A healthier alternative to deep-fried snacks
🌿 Made with real spices: Good for digestion and immunity
This Indian Chicken Kabab recipe brings the taste of traditional Indian tandoori flavors to your home kitchen. Whether you’re cooking for a festive event, family dinner, or weekend treat, these kababs are sure to be a hit. With proper marination and the right cooking method, you can achieve that smoky, juicy, spicy flavor that defines an authentic Indian kabab.
So what are you waiting for? Grab your spices, prep your chicken, and get grilling!
Yes, but thighs are juicier and more flavorful. If using breast, be careful not to overcook.
You can cook the chicken pieces on a grill pan or baking tray.
Absolutely! Greek yogurt is thick and ideal for kabab marinades.
Yes, substitute yogurt with dairy-free alternatives like coconut yogurt.