Tandoori chicken skewers. Marinated with classic tandoori paste, these tender meat skewers are a true celebration of the flavorful side of Indian cuisine. The homemade paste is loaded with signature blend of aromatic spices, dried herbs and yogurt making it the perfect masala paste to flavor chicken. Serve these skewers for lunch, dinner, or as an appetizer to share with your friends.

Why I Love These Delicious Skewers

A bold balance between heat from the spices and cooling yogurt makes anything so flavorful, but even the small elements in a recipe sing. Case in point: These chicken skewers, where the combination of so many spices and herbs feels so natural, and aptly flavors the chicken. Spices like turmeric, coriander, garam masala, cumin and chili powder brings the quintessential traditional elements. Equally important is the cooling yogurt that balances the heat and adds a tang.

While the subtle spices and yogurt make the backbone of the marinade, the cooking method makes these skewers more delicious. The recipe boasts chicken thighs that are threaded on to skewers and cooked at high heat. While the traditional way is to use a tandoor or cylindrical clay oven, you can cook these on the grill or barbecue at home. The skewered chicken cooks quickly and evenly, making it tender with lightly charred edges.

Key Ingredients In Tandoori Chicken Skewers

Chicken - Chicken thighs for maximum flavor.
Spices - A mix of cumin, turmeric, coriander, garam masala and red chili powder.
Yogurt - Tenderizes chicken and balances the heat.
Herbs - Dried fenugreek leaves.

How To Make Tandoori Chicken Skewers

Marinate chicken - The marinade requires some traditional spices, herbs, ginger, garlic and yogurt. Marinate chicken with the marinade for at least an hour or overnight for deeper flavor. The red color in the marinade is totally optional.

Skewer and cook chicken - Thread the chicken pieces on to skewers, and grill or barbecue as you like. Turn the skewers occasionally to ensure even cooking.

How To Serve Tandoori Chicken Skewers

Mint chutney
Naan or roti
Cumin rice
Warm pita
Roasted cauliflower
Grilled corn
Raita (Indian Yogurt Sauce)
Sautéed green beans
Tomato salad
Sliced onions tossed with chaat masala and fresh lemon juice
Tandoori chicken bowl
Wraps - Naan, onions, lettuce, onions, and mint chutney.
Indian BBQ platter - with grilled vegetables, kebabs and naan.

Tandoori Chicken Skewers

Tender chicken marinated with classic tandoori paste grilled to perfection. Includes step by step instructions and delicious side dish ideas for a complete meal.

5 from 3 votes

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Course: Lunch, Dinner

Cuisine: Indian

Prep Time: 15

Cook Time: 20

Author :Nish Kitchen

Servings 12 skewers

Ingredients

▢ Tandoori paste, homemade or store bought
▢ 1.5 kg chicken thighs, cut into small pieces
▢ Lemon wedges, to serve
▢ Sliced onions and cucumbers, to serve
▢ Chopped coriander (cilantro) leaves, to garnish

Instructions

Soak 12 bamboo skewers in water for about 15 minutes.
Make tandoori paste.
Place chicken in a large bowl. Add tandoori paste.
Toss to coat.
Cover and marinate in the refrigerator for at least an hour or overnight if time permits.
Preheat grill.
Thread chicken on to the skewers. Grill for about 15-20 minutes, turning skewers occasionally, to ensure even cooking.

Notes

Bake - Bake skewers at 220C for about 15-18 minutes, and finish under the broiler for char.
Air fry - Cook at 200C for about 10-15 minutes, shaking halfway.
Vegetarian - Replace chicken with tofu, paneer, cauliflower or mushrooms. Cooking times may vary.

Nutrition

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