Tandoori Chicken Tikka Skewers (Print Version)
Marinated chicken cubes on skewers, charred for a smoky, aromatic main with yogurt and bold spices.
# What You'll Need:
→ Chicken
01 - 1.3 lb boneless skinless chicken thighs or breasts, cut into 1.25-inch cubes
→ Marinade
02 - 0.9 cup plain Greek yogurt
03 - 2 tbsp lemon juice
04 - 1.5 tbsp ginger-garlic paste
05 - 1 tbsp tandoori masala (or garam masala)
06 - 1 tsp ground cumin
07 - 1 tsp ground coriander
08 - 1/2 tsp ground turmeric
09 - 1/2 tsp chili powder (adjust to taste)
10 - 1/2 tsp smoked paprika
11 - 2 tbsp vegetable oil
12 - 1.5 tsp salt
13 - Freshly ground black pepper, to taste
→ Skewers & Grilling
14 - 1 tbsp melted butter or ghee (for basting)
15 - Lemon wedges, to serve
16 - Fresh coriander leaves, chopped, to garnish
17 - Optional: sliced onions and bell peppers (for skewering)
# How to Make It:
01 - In a large bowl, combine the yogurt, lemon juice, ginger-garlic paste, tandoori masala, cumin, coriander, turmeric, chili powder, smoked paprika, vegetable oil, salt, and black pepper. Whisk until a smooth, uniform paste forms.
02 - Add the cubed chicken to the marinade, tossing to coat every piece evenly. Cover tightly and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to penetrate fully.
03 - If using wooden skewers, submerge them in water for 30 minutes to prevent burning during grilling. Thread the marinated chicken pieces onto the skewers, optionally alternating with slices of onion and bell pepper.
04 - Preheat an outdoor grill, grill pan, or oven broiler to medium-high heat, ensuring the grates are clean and lightly oiled to prevent sticking.
05 - Place the skewers on the hot grill and cook for 15 to 20 minutes, turning every 4 to 5 minutes and basting with melted butter or ghee. Continue until the chicken is cooked through and develops a lightly charred exterior.
06 - Remove the skewers from the grill, sprinkle generously with chopped fresh coriander, and serve immediately with lemon wedges alongside naan, rice, mint chutney, or raita.
# Expert Advice:
01 -
- The yogurt marinade works like magic, keeping every piece of chicken insanely juicy even if you accidentally overcook a skewer by a minute.
- That deep red tandoori color and smoky char make this look like something from a restaurant kitchen, but the whole thing comes together with pantry staples.
02 -
- Do not skip the marination time because 30 minutes will leave you with bland chicken that no amount of charring can fix.
- A pinch of black salt (kala namak) added to the marinade creates an eerily authentic smokiness that regular salt cannot replicate.
03 -
- Pat the chicken dry before adding it to the marinade because excess moisture dilutes the spice paste and weakens the flavor.
- Basting with ghee instead of oil in the final minutes creates a lacquered, glossy finish that looks as good as it tastes.