Tandoori Chicken Tikka Skewers (Printer-friendly)
Tender tandoori-marinated chicken skewers, smoky-charred and brightened with lemon and fresh coriander.
# What You Need:
→ Chicken
01 - 1 1/3 lb boneless skinless chicken thighs or breasts, cut into 1 1/4 inch cubes
→ Marinade
02 - 3/4 cup plain Greek yogurt
03 - 2 tbsp lemon juice
04 - 1 1/2 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, adjusted to taste
10 - 1/2 tsp smoked paprika
11 - 2 tbsp vegetable oil
12 - 1 1/2 tsp salt
13 - Freshly ground black pepper, to taste
→ Skewers and Grilling
14 - 1 tbsp melted butter or ghee, for basting
15 - Lemon wedges, for serving
16 - Fresh cilantro leaves, chopped, for 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 smooth and uniform.
02 - Add the chicken cubes to the marinade and toss until every piece is thoroughly coated. Cover the bowl tightly and refrigerate for at least 4 hours, preferably overnight, for maximum flavor penetration.
03 - If using wooden skewers, submerge them in water for 30 minutes prior to grilling to prevent burning.
04 - Thread the marinated chicken pieces onto skewers, leaving a small gap between each piece. Alternate with onion slices and bell pepper pieces if desired.
05 - Preheat an outdoor grill, grill pan, or oven broiler to medium-high heat.
06 - Place skewers on the grill and cook for 15 to 20 minutes, turning every 4 to 5 minutes and basting with melted butter or ghee, until the chicken is cooked through and lightly charred at the edges.
07 - Remove skewers from the grill, sprinkle generously with chopped fresh cilantro, and serve immediately with lemon wedges alongside naan, rice, mint chutney, or raita.
# Expert Tips:
01 -
- The yogurt marinade tenderizes the chicken so thoroughly that even breast meat stays juicy.
- That smoky charred edge against the cool tang of yogurt is the kind of contrast that keeps people reaching for more.
02 -
- Skipping the full marination time will leave you with chicken that tastes like plain meat with spice paste on the outside.
- A pinch of black salt added to the marinade creates an uncanny smokiness that regular salt cannot replicate.
03 -
- Chicken thighs are dramatically more forgiving than breasts so use them whenever juiciness matters more than lean protein counts.
- Basting with ghee instead of butter in the final minutes creates a richer more authentic flavor that your guests will notice without being able to name.