Indian Chicken Tikka with Mango Chutney

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-03-23 · Updated 2026-03-23

Marinated chicken skewers grilled to perfection, served with sweet and tangy mango chutney. This indian-inspired chicken (vegetarian-friendly) ready in about 50 minutes pairs chicken thighs, yogurt, garam masala for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 600g chicken thighs
• 1/2 cup yogurt
• 1 tbsp garam masala
• 1/2 cup mango chutney
• 2 bell peppers
• 1 medium onion

Instructions

1. Step 1: In a large bowl, combine 600g chicken thighs, 1/2 cup yogurt, and 1 tbsp garam masala. Use your hands to mix thoroughly, ensuring the marinade coats all sides of the chicken. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 4 hours, to allow the flavors to penetrate the meat. Tip: Press the marinade into the chicken periodically during refrigeration for deeper flavor absorption.
2. Step 2: Dice 2 bell peppers into 1/2-inch cubes and finely chop 1 medium onion. Thread the chicken pieces, peppers, and onions alternately onto skewers, leaving a small gap between each piece to allow even cooking. Tip: Soak wooden skewers in water for 15 minutes before use to prevent burning on the grill.
3. Step 3: Preheat a grill or barbecue to high heat (around 200°C/400°F). Lightly oil the grill grates with a paper towel dipped in vegetable oil. Place the skewers on the grill and cook for 12–15 minutes, turning every 3–4 minutes until the chicken is fully cooked (internal temperature reaches 74°C/165°F) and the edges of the chicken and vegetables are charred and slightly caramelized. Tip: Avoid overcrowding the grill to ensure even charring and prevent steaming.
4. Step 4: Transfer the skewers to a serving platter and let rest for 5 minutes. Spoon 1/2 cup mango chutney over the skewers or serve it in a small bowl alongside for dipping. The chutney should be spoonable but not runny, with a tangy-sweet aroma that complements the smoky chicken. Tip: For a richer flavor, warm the chutney briefly in a saucepan before serving.