Juicy Chicken Angaarey Tikka Skewers

This spicy Indian-style Chicken Angaarey Tikka skewers are a must have at this summer’s barbecue. It’s so delicious & spicy, plus they’re an awesome healthy protein to add to literally any meal.

Why is Marinating Chicken So Important?

There’s a good reason Indian aunties and uncle are always marinating their chicken. Marination is key to any recipe involving chicken because it adds flavor to the outside of the chicken and MOST IMPORTANTLY also seeps into the chicken. The worst thing is when the outside of the chicken is super yummy and them you bite in and the inside is just…white. Marinating the chicken makes sure every bite is bursting with flavor.

In my experience, marinating chicken is also pretty helpful in getting chicken to that perfect tender texture. It keeps the chicken from drying out and turning leathery by helping retain some of its juiciness. Plus, marinating chicken helps reduce cooking time which is key to not drying out your chicken.

Why Add Greek Yogurt to Marinades?

My mom always adds some kind of yogurt to marinades. Of all the yogurt, greek yogurt is my favorite to use cause it’s extra creamy without any excess water. Calcium and lactic acid, both found in Greek yogurt, work together to break down proteins in meat. This results in super tender and moist meat! This is similar to other acidic marinades that are made with citrus, vinegar, or wine. The most important difference is that lactic acid is a much milder acid compared with citrus, vinegar, and wine, so you don’t run the risk of mushy or tough meat when you leave it overnight as a result of the high acidity.

grilling tray linked here

What You Need:

  • Chicken : boneless, skinless, chicken thighs are the easiest to prep and cook and taste the best
  • Spices & Aromatics : garlic, ginger, coriander, cumin, red chili powder, black pepper, and salt – all combine to give a flavorful infusion to your chicken!
  • Greek Yogurt: the perfect amount of acid to break down proteins in the chicken but still retain an ideal texture
  • Lemon Juice : an added bit of tangy that one can never go wrong with!
  • Cilantro : the best herb to add a fresh touch to the marinade
  • Tomato Paste : provides a sweet but tangy depth to the marinade, plus that beautiful red color without any food coloring.

How Long is Too Long for Marinating?

A marinade with acid will change the texture of the chicken’s exterior over time. If you leave an acidic marinade like yogurt on the chicken for TOO LONG, the surface texture might deteriorate and turn stretchy and dry. Allow for 6-8 hours of marination for optimum flavor. Overnight is fine as long as it’s not too long.

This does not say anything against using a marinade with acid. If you plan to leave it over 24 hours, I’d skip the lemon juice.

How to make:

This recipe truly is very simple and can be completed in 2 easy steps!

  1. Marination: Trim the fat off your chicken thighs and cut it into large chunks. Combine all the “Marinade Ingredients” into another bowl (make it spicier and saltier than normal as it will become more diffused after marinating). Mix the chicken into the marinade very well and let marinate overnight or for 5-6 hours in the refrigerator.
  2. Grilling: Grill at 350F until the internal temperature of the chicken reaches 165F or is completely cooked.

*You can even air-fry or bake at 375F if you prefer that over grilling!

That’s it!

Serve with…

You can eat this Juicy Chicken Angaarey Tikka alone or as a side of protein to another dish! Something that contrasts the smokey, spicy, and earthy flavors of the chicken makes a perfect dish to serve with it. You can serve the flavor-packed chicken with a raw salad and a simple mint/cilantro chutney. Or… my favorite way is to pair this with some yellow rice.

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Juicy Chicken Angaarey Tikka Skewers

  • Total Time: 30 minutes
  • Yield: 4 Skewers 1x


This spicy Indian-style Chicken Angaarey Tikka skewers are a must have at this summer’s barbecue. It’s so delicious & spicy, plus they’re an awesome healthy protein to add to literally any meal.



Chicken Angaarey Kebabs

  • 1.5lb boneless, skinless chicken thighs
  • 0.5 tbsp oil for grill


  • 1 tsp ginger, minced or grated
  • 1 tbsp garlic, minced or grated
  • 1 tbsp ground coriander
  • 1 tsp ground cumin
  • 12 tbsp red chili powder, or more to taste (I add more)
  • 1 tsp black pepper
  • Small Bunch of Cilantro, finely chopped
  • 1 tbsp tomato paste
  • 12 tsp Salt, or more to preference
  • 4 tbsp non-fat greek yogurt
  • Juice of 1/2 lemon



  1. Start by using a knife to trim the fat off the boneless, skinless chicken thighs to your liking. Then, cut them into large chunks and set them aside.
  2. In a bowl, mix together all the ingredients under the “marinade” section of the ingredients. Taste it, it should be spicier and saltier than you want the final product should taste (trust me). Adjust the spice and salt as needed.
  3. Add the chicken to the marinade and mix well. Cover and refrigerate for 5 hours to overnight.


  1. If you want to make them into skewers, rub a lemon on both sides of the skewers so the chicken slides off clean without any sticking at the end. Tightly pack the chicken onto each skewer.
  2. Cut an onion in half and set aside. Bring the grill to 350F and rub the onion (carefully) all over the hot grill (this will help make it nonstick). Spray a little bit of oil. Place the skewers on the grill and cook until the inside of the chicken is completely cooked or reaches an internal temperature of 165F.


  1. Alternatively, you can air fry or bake them at 375F until completely cooked internally.

  • Prep Time: 10 minutes
  • Marination Time: 5 hours
  • Cook Time: 20
  • Category: Barbecue
  • Cuisine: Indian

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  1. Saoirse Cruise says:

    I cooked these chicken skewers for myself and my partner tonight. They were so delicious! The recipe was easy to follow and simple to make. My partner can be quite a fussy eater, so I find it hard to make new, healthy recipes we both like. But this did not disappoint. We actually ate it way too fast, it was soo good. I teamed it with Ramya’s Thai Basil Fried rice, without the tofu and added spinach. I didn’t barbecue the skewers unfortunately, as it’s a rainy day here in Dublin. But, they were extremely tasty just oven cooked. I highly recommend you try them!

  2. Anonymous says:

    made it as soon as I saw your video this was so good