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.

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 .

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)

Description

Grilled Tandoori Chicken Skewers are marinated in a creamy yogurt and spice mixture, then grilled until juicy, smoky, and full of bold Indian-inspired flavor.

Ingredients

Scale

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

For the yogurt sauce:

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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Instructions

Marinate the chicken:

Cut the chicken breasts into 1-inch cubes and transfer them to a large mixing bowl or zip-top bag.
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.
Cover the bowl with plastic cling wrap and refrigerate for at least 1 hour (or overnight for the best results).

Grill the chicken:

Thread the marinated chicken 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.
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.
Transfer the skewers to a serving platter and let them rest for 5 minutes before serving.

Make the 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.
Garnish with fresh cilantro and serve with a drizzle of yogurt sauce on top or on the side for dipping.

Notes

Oven instructions: Arrange the skewers on a parchment-lined baking sheet or wire rack set over a baking sheet. Bake at 425°F for 20 to 25 minutes, turning halfway through, until the chicken reaches an internal temperature of 165°F. Broil for the last 2 to 3 minutes for extra browning, if desired.

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

Storage: Store leftover chicken in an airtight container in the refrigerator for up to 4 days. Store the yogurt sauce separately.

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

Reheating: Wrap the skewers loosely in foil with a splash of water and bake at 350°F for 10 to 20 minutes until heated through. Alternatively, remove the chicken from the skewers and reheat in a 350°F air fryer for 5 to 10 minutes, or microwave individual portions in 30-second intervals until warm.

Prep Time: 15 minutes
Marinate Time: 1 hour
Cook Time: 12 minutes
Category: Chicken, Main Course
Method: Grill
Cuisine: Indian