Tandoori Chicken Skewers
Tandoori Chicken Skewers
Ingredients
For the Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
For the Marinade
- 1/2 cup plain whole milk yogurt
- 1 tablespoon fresh ginger, grated
- 1 tablespoon garlic, minced
- 1 tablespoon lemon juice, freshly squeezed
- 2 tablespoons tandoori masala
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon cayenne pepper, optional, for more heat
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 1/4 teaspoon red food coloring, optional, for traditional color
- 1 tablespoon vegetable oil
For Cooking and Garnish
- 2 tablespoons butter, melted, for basting
- 2 tablespoons fresh cilantro, chopped, for garnish
Instructions
- 1
In a large bowl, combine the plain whole milk yogurt, grated fresh ginger, minced garlic, freshly squeezed lemon juice, tandoori masala, ground cumin, ground coriander, turmeric powder, cayenne pepper (if using), salt, black pepper, red food coloring (if using), and vegetable oil. Mix thoroughly until a smooth marinade forms.
⏱️ 5 min
- 2
Add the cut chicken pieces to the marinade, ensuring each piece is fully coated. Cover the bowl and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to penetrate the chicken.
⏱️ 5 min
- 3
If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. Preheat your grill to medium-high heat (about 400°F) or preheat your oven to 400°F (200°C) with a rack positioned in the upper third.
⏱️ 10 min•🌡️ 400
- 4
Thread the marinated chicken pieces onto the soaked skewers, leaving a small space between each piece for even cooking. Discard any remaining marinade.
⏱️ 5 min
- 5
Grill the skewers for 15-20 minutes, turning occasionally, until the chicken is cooked through and has a nice char. Baste with melted butter during the last 5 minutes of cooking. If baking, place skewers on a baking sheet lined with foil or parchment paper and bake for 18-22 minutes, flipping halfway, until cooked through. For extra char, broil for the last 2-3 minutes, watching carefully.
⏱️ 20 min•🌡️ 400
- 6
Remove the skewers from the grill or oven and let them rest for 5 minutes. Garnish with chopped fresh cilantro before serving hot.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Tandoori Chicken Skewers
Ingredients
For the Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
For the Marinade
- 1/2 cup plain whole milk yogurt
- 1 tablespoon fresh ginger, grated
- 1 tablespoon garlic, minced
- 1 tablespoon lemon juice, freshly squeezed
- 2 tablespoons tandoori masala
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon cayenne pepper, optional, for more heat
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 1/4 teaspoon red food coloring, optional, for traditional color
- 1 tablespoon vegetable oil
For Cooking and Garnish
- 2 tablespoons butter, melted, for basting
- 2 tablespoons fresh cilantro, chopped, for garnish
Instructions
- 1
In a large bowl, combine the plain whole milk yogurt, grated fresh ginger, minced garlic, freshly squeezed lemon juice, tandoori masala, ground cumin, ground coriander, turmeric powder, cayenne pepper (if using), salt, black pepper, red food coloring (if using), and vegetable oil. Mix thoroughly until a smooth marinade forms.
⏱️ 5 min - 2
Add the cut chicken pieces to the marinade, ensuring each piece is fully coated. Cover the bowl and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to penetrate the chicken.
⏱️ 5 min - 3
If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. Preheat your grill to medium-high heat (about 400°F) or preheat your oven to 400°F (200°C) with a rack positioned in the upper third.
⏱️ 10 min•🌡️ 400 - 4
Thread the marinated chicken pieces onto the soaked skewers, leaving a small space between each piece for even cooking. Discard any remaining marinade.
⏱️ 5 min - 5
Grill the skewers for 15-20 minutes, turning occasionally, until the chicken is cooked through and has a nice char. Baste with melted butter during the last 5 minutes of cooking. If baking, place skewers on a baking sheet lined with foil or parchment paper and bake for 18-22 minutes, flipping halfway, until cooked through. For extra char, broil for the last 2-3 minutes, watching carefully.
⏱️ 20 min•🌡️ 400 - 6
Remove the skewers from the grill or oven and let them rest for 5 minutes. Garnish with chopped fresh cilantro before serving hot.
⏱️ 5 min