Grilled Tandoori Chicken Skewers

Name: Grilled Tandoori Chicken Skewers
Prep time: 1 h 15 min
Cook time: 12 min
Total time: 1 h 27 min
Cuisine: Indian
Ingredients: 2 pounds boneless and skinless chicken breasts or thighs, cut into 1-inch thick cubes; 1 tablespoon garlic, minced; 1/2 tablespoon ginger, freshly grated; 1 teaspoon paprika; 1 teaspoon garam masala or curry powder; 1/2 teaspoon ground cumin; 1/4 teaspoon turmeric; 1 teaspoon salt; 1/2 teaspoon ground black pepper; 1 cup plain yogurt; 2 tablespoons tomato paste; 2 tablespoons vegetable oil; 1/4 cup plain yogurt; 1 tablespoon olive oil; 2 tablespoons lemon juice; 1/2 teaspoon garlic, minced; 1 teaspoon fresh dill, finely chopped; 1/4 teaspoon salt (or to taste); 1/4 teaspoon ground black pepper (or to taste)

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These Grilled Tandoori Chicken Skewers are juicy, smoky, and packed with bold Indian-inspired flavors. Tender pieces of chicken are coated in a creamy yogurt and spice marinade, then grilled until lightly charred on the outside and perfectly tender inside. They're an easy way to enjoy restaurant-quality Indian grilled chicken right at home.

Close-up of charred Grilled Tandoori Chicken Skewers garnished with fresh parsley.

The homemade tandoori marinade is the secret to this recipe. Plain yogurt gently tenderizes the chicken while garlic, ginger, paprika, garam masala, cumin, and turmeric create layers of warm, aromatic flavor. Whether you're making these tandoori chicken kebabs for a weeknight dinner or a backyard barbecue, they're guaranteed to be a crowd favorite.

Serve these Indian chicken skewers with fluffy basmati rice, warm naan, and a cooling yogurt sauce for a complete meal everyone will love. If you're looking for more grilling inspiration, be sure to try my Greek Chicken Souvlaki, Italian Chicken Skewers, and Chicken Satay next.

Grilled Tandoori Chicken Skewers served with creamy yogurt dipping sauce.

Why You'll Love This Recipe

A homemade tandoori spice blend. Garlic, fresh ginger, paprika, cumin, turmeric, garam masala, and other warm spices combine to create a bold, authentic tandoori-inspired marinade that's packed with flavor in every bite.
The yogurt marinade keeps the chicken incredibly juicy. Plain yogurt gently tenderizes the chicken while helping all the spices soak into the meat. It's the secret to tender, flavorful grilled chicken that never dries out.
Grill, bake, or air fry them. These tandoori chicken skewers are delicious cooked on the grill, but you can easily make them in the oven or air fryer any time of year. They're just as versatile as they are flavorful.
Perfect for entertaining or meal prep. Make a batch for backyard barbecues, weeknight dinners, or lunches throughout the week. The leftovers are just as delicious the next day.

Jump to:

Why You'll Love This Recipe
Ingredients and Substitutions
Equipment
Instructions
How to Make Tandoori Chicken Kebabs in the Oven
How to Make Tandoori Chicken in the Air Fryer
Expert Tip: Don't Skip the Yogurt Marinade
More Tips and Tricks
Recipe Variations
Storage
How to Serve
Vegetable Side Dishes
FAQ
More Grilled Chicken Skewer Recipes
Tried this recipe?
Recipe
Comments

Ingredients and Substitutions

To make these flavorful tandoori chicken recipe, you will need the following ingredients (full measurements in recipe card below):

chicken breasts - Boneless, skinless chicken breasts cook quickly and absorb the flavorful marinade beautifully. You can also use boneless skinless chicken thighs for even juicier skewers.
garlic and ginger - These aromatics give the marinade its bold, fresh flavor. Fresh is highly recommended over powdered versions.
tandoori seasoning - This classic tandoori-inspired seasoning is made simple with paprika, garam masala (or curry powder), ground cumin, turmeric, salt, and pepper. You can also make it spicy with cayenne powder or red pepper powder. Traditional recipes often use Kashmiri chili powder for its vibrant color and mild heat. If you can find it at specialty grocery stores, it's a great addition, but the paprika and cayenne in this recipe create a similar flavor and color.
plain yogurt - The base of the marinade that gently tenderizes the chicken while helping the spices cling to every piece. Use plain whole milk or full-fat yogurt for the best flavor and texture. Avoid flavored or sweetened yogurt, as it will change the taste of the marinade. We love using our easy Homemade Yogurt.
tomato paste - Adds richness, color, and depth to the marinade while helping create the signature tandoori appearance.
vegetable oil - Adds moisture and helps the marinade evenly coat the chicken without overpowering the spices. Olive oil or another neutral oil can be substituted if that's what you have on hand.
yogurt sauce - This cool, creamy sauce is perfect for dipping or drizzling over the finished skewers. It's made with plain yogurt, olive oil, lemon juice, garlic, fresh dill, salt, and black pepper. You can prepare it ahead of time and refrigerate until ready to serve. Alternatively, serve the skewers with homemade Tzatziki Sauce for a similarly fresh and creamy accompaniment.

Equipment

You will also need measuring cups and spoons, a large mixing bowl or zip-top bag for marinating, wooden skewers or metal skewers, an outdoor grill, gas grill, or grill pan (or oven or air fryer), tongs, and an instant-read thermometer.

Instructions

Prep the chicken. Cut the chicken breasts into 1-inch cubes and transfer them to a large bowl or zip-top bag.
Marinate the chicken. Add garlic, ginger, paprika, garam masala (or curry powder), cumin, salt, and pepper. Rub the seasoning all over the chicken to coat it evenly. Stir in yogurt, tomato paste, and oil. Toss well until evenly coated with the marinade ingredients. Cover the bowl with plastic cling wrap and refrigerate for at least 1 hour (or overnight for the best results).
Thread the skewers. Thread the marinated chicken pieces onto soaked bamboo skewers or metal skewers, leaving a small space between each piece for even cooking. You should be able to fit 6-8 chicken cubes onto each skewer.

Marinated chicken cubes coated in a creamy tandoori yogurt marinade.

Marinated tandoori chicken threaded onto skewers before grilling.

Grill the chicken. Grill over medium-high heat for about 10 to 12 minutes, turning every few minutes, until the chicken reaches an internal temperature of 165°F (as read on a meat thermometer) and is lightly charred on all sides. Do not overlap the skewers at any time to ensure even cooking.

Grilled Tandoori Chicken Skewers cooking on an outdoor grill.

Grilled Tandoori Chicken Skewers cooked until juicy with lightly charred edges.

Let the chicken rest. Transfer the skewers to a serving platter and let them rest for 5 minutes before serving.
Make yogurt sauce. Whisk together yogurt, oil, lemon juice, garlic, dill, salt, and pepper in a small mixing bowl until smooth. Refrigerate the sauce until ready to use.
Serve. Garnish with fresh cilantro and serve with a drizzle of yogurt sauce on top or on the side for dipping.

How to Make Tandoori Chicken Kebabs in the Oven

Arrange the skewers on a parchment-lined baking sheet or a wire rack set over a baking sheet. Bake in a 425°F oven for 20 to 25 minutes, turning halfway through, until the chicken reaches an internal temperature of 165°F. For extra browning, broil for the last 2 to 3 minutes.

How to Make Tandoori Chicken in the Air Fryer

Arrange the skewers in a single layer in the air fryer basket, working in batches if necessary. Air fry at 380°F for 12 to 15 minutes, flipping halfway through, until the chicken reaches 165°F.

Grilled Tandoori Chicken Skewers served on a platter with creamy yogurt sauce.

Expert Tip: Don't Skip the Yogurt Marinade

Yogurt is what gives tandoori chicken its signature juicy texture. It gently tenderizes the chicken while helping the spices penetrate deeper into the meat, resulting in flavorful, tender skewers every time. For the best results, marinate the chicken for at least an hour, but if you have the time, letting it sit overnight develops even more flavor. Before grilling, gently shake off any excess marinade so the chicken chars beautifully instead of steaming on the grill.

More Tips and Tricks

Marinate longer for even more flavor. While 1 hour is enough, marinating the chicken overnight allows the yogurt-based tandoori chicken marinade to tenderize the meat even more and gives the spices time to fully infuse every bite. If marinating overnight, let the chicken sit at room temperature for about 20 minutes before grilling.
Cut the chicken into even-sized pieces. Aim for 1-inch cubes so the chicken cooks evenly and all of the Indian chicken skewers finish at the same time.
Soak bamboo skewers before grilling. If using bamboo skewers, soak them in water for at least 30 minutes before threading on the chicken. This helps prevent the skewers from burning over the grill.
Leave a little space between each piece. Avoid packing the chicken too tightly on the skewers. Leaving a small gap allows the heat to circulate for more even cooking and better browning.
Preheat the grill first. A hot grill helps develop beautiful char marks while sealing in the juices. It also prevents the yogurt marinated chicken from sticking to the grates.
Use a meat thermometer. The most reliable way to know when the chicken is done is to cook it until it reaches an internal temperature of 165°F.
Let the chicken rest before serving. Allow the skewers to rest for about 5 minutes after grilling so the juices redistribute throughout the meat for the most tender results.
Make the yogurt sauce ahead of time. The flavors continue to develop as it chills, making it an easy make-ahead accompaniment for these grilled skewers.
Don't waste leftover chicken. Leftover tandoori chicken kebabs are delicious sliced into wraps, tossed into salads, or served over rice bowls for an easy lunch the next day. See our Indian Rice Bowls.

Recipe Variations

Use chicken thighs instead. Boneless, skinless chicken thighs stay extra juicy on the grill and are a great alternative if you prefer dark meat.
Add vegetables to the skewers. Alternate the chicken with chunks of red onion, bell peppers, or zucchini for a colorful, complete meal cooked right on the grill.
Make them spicier. Increase the cayenne pepper or add a pinch of crushed red pepper flakes for extra heat.
Try traditional spices. Add ground coriander or Kashmiri chili powder for an even more authentic flavor profile similar to what you'll find at many Indian restaurants.
Serve as rice bowls. Remove the chicken from the skewers and serve it over fluffy basmati rice with cucumber salad, fresh herbs, and yogurt sauce for an easy dinner.
Turn them into wraps. Stuff the grilled chicken into warm naan or pita with lettuce, tomatoes, onions, and yogurt sauce for a satisfying handheld meal.
Try paneer instead of chicken. For a vegetarian option, replace the chicken with cubes of paneer and marinate them the same way before grilling.
Use the marinade with other proteins. This flavorful tandoori chicken marinade mixture also works well with shrimp, salmon, or even cauliflower steaks. This same tandoori marinade also works well with drumstick pieces or chicken legs, though the cook time will need to be increased.
Inspired by chicken tikka. For chicken tikka skewers, use boneless chicken thighs and serve with cilantro, lemon wedges, and naan for a similar restaurant-style meal.

Storage

Make Ahead Instructions

Prepare the marinade up to 2 days in advance or marinate the chicken for up to 24 hours before cooking. You can also thread the marinated chicken onto skewers a few hours ahead and keep them covered in the fridge until you're ready to grill.

How to Store

Store leftover grilled tandoori chicken skewers in a shallow airtight container in the refrigerator for up to 4 days. They can be stored on or off the skewers, depending on the size of your container. The yogurt sauce should be stored separately in its own airtight container.

How to Reheat

For the juiciest chicken, wrap the skewers loosely in aluminum foil with a small splash of water and bake in a 350°F oven for 10 to 20 minutes, depending on their size, until heated through. You can also remove the chicken from the skewers and reheat it in a 350°F air fryer for 5 to 10 minutes, or microwave individual portions in 30-second intervals until warm.

How to Freeze

Freeze the cooked chicken or the uncooked marinated chicken in a freezer-safe container or freezer bag for up to 3 months. Thaw overnight in the refrigerator before reheating or cooking.

How to Serve

These Grilled Tandoori Chicken Skewers are delicious on their own dipped in the homemade yogurt sauce (like raita). They also pair well with a variety of fresh sides and Indian-inspired dishes.

Whether you're serving them as a simple family dinner or as part of a summer barbecue, these flavorful tandoori chicken kebabs are easy to turn into a complete meal. Some of my favorite serving ideas include:

Vegetable Side Dishes

Looking to serve this with a veggie side? Try something from our collection: from roasted and sautéed vegetables to flavorful veggie medleys, these sides add color, nutrition, and delicious flavor to any main course.

40 Vegetable Side Dishes

FAQ

What is tandoori chicken made of?

Tandoori chicken is traditionally made by marinating chicken in yogurt, lemon juice, and a blend of warm spices before cooking it over high heat. While it's traditionally cooked in a clay tandoor oven, this version achieves similar flavor and char on the grill.

What's the difference between tandoori chicken and chicken tikka?

Both dishes are made with yogurt-marinated chicken and warm Indian spices, but chicken tikka skewers are typically made with bite-sized boneless pieces of chicken, while traditional tandoori chicken is often cooked with bone-in pieces. This recipe uses boneless chicken threaded onto skewers, making it similar to chicken tikka while still delivering the classic flavors of tandoori chicken kebabs.

Why is yogurt used in tandoori chicken?

Yogurt gently tenderizes the chicken while helping the spices stick to the surface. It also keeps the chicken juicy during cooking and contributes to the signature flavor of tandoori-style dishes.

How long should I marinate the chicken?

For the best flavor, marinate the chicken for at least 1 hour or up to 24 hours. Longer marinating gives the spices more time to infuse the meat.

Can I freeze marinated chicken?

Yes. Freeze the chicken directly in the marinade for up to 3 months. Thaw overnight in the refrigerator before threading onto skewers and cooking.

What to serve with tandoori chicken kebabs?

Tandoori chicken pairs beautifully with basmati rice, naan flatbread, roasted vegetables, cucumber yogurt sauce, fresh salads, and grilled vegetables.

More Grilled Chicken Skewer Recipes

Looking for other recipes like this? Try these:

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Recipe

This post was originally published in 2022. It has since been updated with new content and helpful tips.