Indian · main

Creamy Grilled Chicken Tikka Skewers

Name: Creamy Grilled Chicken Tikka Skewers
Prep time: 1 h 9 min
Total time: 2 h 14 min
Cuisine: Indian
Ingredients: boneless chicken — 680 g; cashews — 79 g; plain yogurt — 118 g; heavy cream — 59 g; garlic — 9 g; ginger — 15 g; tomato paste — 30 g; garam masala — 15 g; smoked paprika — 5 g; cayenne pepper — 3 g; lemon juice — 30 g; salt — 10 g; red onion — 110 g; red bell pepper — 100 g; oil — 41 g

Creamy Grilled Chicken Tikka Skewers reads sourness 4.9, citrus 4.9 and richness 4.7 on Palate's 0–10 flavor X-ray — a Indian main, about 2 hr 14 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

Umami & Savory — 4.5 / 10
Sweet & Fruity — 3.8 / 10
Sour & Bright — 6.4 / 10
Bitter & Earthy — 3.4 / 10
Rich & Fat — 5.9 / 10
Aromatic & Spice — 4.6 / 10

The measured notes (of 18)

Sourness 4.9 · Citrus 4.9 · Richness 4.7 · Nutty 4.1 · Salinity 3.9 · Allium 3.9 · Umami 3.8 · Sweetness 3.1 · Warm Spice 3.0 · Smoke 3.0 · Heat 2.8 · Funk & Ferment 2.2 · Fruity 2.1 · Herbaceous 1.9 · Floral 1.5 · Earthy 1.4 · Bitterness 1.1

What's in it (15)

boneless chicken — 680 g
cashews — 79 g
plain yogurt — 118 g
heavy cream — 59 g
garlic — 9 g
ginger — 15 g
tomato paste — 30 g
garam masala — 15 g
smoked paprika — 5 g
cayenne pepper — 3 g
lemon juice — 30 g
salt — 10 g
red onion — 110 g
red bell pepper — 100 g
oil — 41 g

Time & effort: about 2 hr 14 min (1 hr 9 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 172.4 kcal, 17.8 g protein, 8.9 g fat, 5.6 g carbs

Dietary: Contains meat · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (8 steps)

Cover the cashews with 1/2 cup boiling water and let soak until softened, about 10 minutes; drain and transfer to a blender or mini food processor.
Add the yogurt, heavy cream, garlic, ginger, tomato paste, garam masala, smoked paprika, cayenne, lemon juice, 2 teaspoons salt, and 2 tablespoons of the oil to the blender; blend until completely smooth, about 1 minute, to make the marinade.
Combine the chicken pieces and marinade in a large bowl or zip-top bag, tossing to coat every piece; cover and refrigerate at least 1 hour, up to overnight for the deepest flavor.
If using wooden skewers, soak them in water for 30 minutes while the chicken marinates so they don't scorch on the grill.
Thread the marinated chicken onto the skewers, alternating with pieces of red onion and red bell pepper, leaving a little space between pieces so they cook evenly.
Heat a gas or charcoal grill to medium-high, about 425-450F, and brush the grates with the remaining 1 tablespoon oil.
Grill the skewers, turning every 3-4 minutes, until deeply charred in spots and an instant-read thermometer inserted into a piece of chicken reads 165F, 12-14 minutes total.
Transfer the skewers to a platter, season with a pinch more salt to taste, and let rest 5 minutes before serving.

Dishes with a similar flavor shape

Roasted Eggplant and Chickpea Shawarma Bowls — Middle Eastern
Butter Chicken — Indian
Ground Chicken Shawarma Lettuce Wraps — Middle Eastern
Chicken Shawarma Sheet Pan Dinner — Middle Eastern
Crispy Chickpea Shawarma Bowls — Middle Eastern

Keep reading: what sourness, citrus, richness mean in the flavor lexicon · the world's cuisines, by flavor.

See how this dish fits your palate — take the short taste test →

Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.