Smoky Chicken Tikka Skewers (Dhuandar Boti with Grilled Veggies)

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Some meals stay in your memory because of the taste, and some because of the whole moment. This one is both. One evening we went out for dinner, and the waiter brought a tray of chicken tikka skewers to our table with grilled peppers, onions and tomatoes on the side, a beautiful radish rose for garnish, and a glowing piece of coal wrapped in foil right on the tray. The moment he poured a little oil over the coal and covered it, the smoky smell filled the air. When we opened it, the chicken was soft, juicy and full of that real BBQ flavour. I knew straight away that I had to make this at home.

After a few tries in my own kitchen, I finally got it right: a spicy yogurt marinade, charred edges from the grill, and the old desi trick of dhuan (smoke from a hot coal) at the end. Now these smoky chicken tikka skewers are what I make whenever we want a restaurant-style BBQ night without leaving home.

Why You Will Love These Chicken Tikka Skewers

• Real BBQ flavour at home: the charcoal dhuan gives that smoky taste even if you cook in the oven or on a grill pan.
• Juicy and tender: the yogurt and lemon marinade keeps the chicken soft inside.
• Colourful and healthy: grilled capsicum, onion and tomato make it a complete platter.
• Perfect for guests: marinate the night before and grill when everyone arrives.

Tips for the Best Smoky Chicken Tikka

• Use chicken thigh. It stays juicy and does not dry out on high heat.
• Use thick yogurt. Hang it in a cloth for 15 minutes if it is watery, so the marinade sticks to the chicken.
• Marinate long enough. At least 2 hours; overnight is even better.
• Don’t crowd the skewers. Leave a little gap between pieces so the heat reaches every side.
• Grill the vegetables separately. They cook faster than chicken, so they stay crisp and don’t burn.
• Be careful with the coal. Always use tongs, keep the coal on foil, and open the lid in a well-ventilated place.

Smoky Chicken Tikka Skewers Recipe

Smoky Chicken Tikka Skewers

Juicy, spicy chicken tikka skewers with grilled peppers, onion and tomato, finished with a charcoal dhuan for real BBQ flavour at home.

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Marinating 2 hours hrs

Total Time 2 hours hrs 45 minutes mins

Servings: 4 people

Course: Appetizer, Main Course

Cuisine: Pakistani

Ingredients Method Notes

Ingredients

  

Chicken Tikka Marinade

• 750 g boneless chicken thigh cut into large cubes
• 1/2 cup thick yogurt
• 1 tbsp ginger garlic paste
• 2 tbsp lemon juice
• 1 tsp salt
• 1 tsp red chilli powder
• 1 tsp Kashmiri chilli powder for colour
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1/2 tsp garam masala
• 1/4 tsp turmeric
• 1/2 tsp black pepper
• 2 tbsp oil

Vegetables

• 1 green capsicum cut into squares
• 1 large onion cut into petals
• 2 tomatoes cut into quarters, seeds removed

For Dhuan (Smoke)

• 1 piece charcoal
• 1 tsp oil or ghee

Method

 

Marinate

1. In a bowl, mix the yogurt, ginger garlic paste, lemon juice, salt and all the spices with the oil.
2. Add the chicken cubes and coat them well. Cover and marinate for at least 2 hours, or overnight in the fridge.
3. If using wooden skewers, soak them in water for 30 minutes.

Thread and grill

1. Thread the chicken onto skewers. Thread the capsicum, onion and tomato onto separate skewers and brush them with a little marinade.
2. Grill on a hot BBQ, grill pan or in the oven at 220°C (430°F) for 15–20 minutes, turning and basting with oil, until the chicken is charred at the edges and cooked through. The vegetables need about 8–10 minutes.

Give it dhuan

1. Heat the charcoal on the stove flame until red hot.
2. Place the grilled skewers in a tray, put a small piece of foil or onion skin in the middle and place the hot coal on it.
3. Pour the oil or ghee over the coal and immediately cover with a lid or foil for 2–3 minutes to trap the smoke.
4. Serve hot with green chutney, salad, naan or fried rice.

Notes

Chicken thigh stays juicier than breast. If you use breast meat, grill a few minutes less so it does not dry out. Never use the charcoal smoke step in a closed room without ventilation.

What to Serve With Chicken Tikka Skewers

Serve these skewers with green chutney or mint raita, kachumber salad, fresh naan or paratha. They also go really well with vegetable fried rice, just like we had at the restaurant.

More BBQ and Chicken Recipes

• Beef Tikka Boti
• Mutton Tikka
• Tawa Chicken
• Chicken Karahi

FAQs

Can I make chicken tikka skewers in the oven?

Yes. Bake them at 220°C (430°F) on a rack for 15–20 minutes, then switch on the grill for the last 2–3 minutes to char the edges. Finish with the coal dhuan for a smoky taste.

Can I use chicken breast?

Yes, but cut it into slightly bigger cubes and grill it for a few minutes less so it stays juicy.

How do I get the red colour without food colour?

Kashmiri chilli powder gives a lovely deep red colour without making it too spicy. A little paprika also helps.

Can I marinate the chicken overnight?

Yes. Keep it covered in the fridge. Overnight marination gives the best flavour.

Can I make it without charcoal?

Yes. The skewers are still delicious without dhuan. You can add a pinch of smoked paprika to the marinade for a light smoky taste.