Description
Tandoori Chicken Skewers with juicy tender chicken bites are marinated in an authentic yogurt marinade packed with a homemade Indian seasoning blend.
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 curry powder or garam masala
- 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)
Instructions
Marinate the chicken:
- Cut the chicken breasts into 1-inch thick pieces and set aside in a large mixing bowl or Ziploc bag.
- Add garlic, ginger, paprika, 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:
- Preheat grill over medium high to 450F, about 6-8 minutes.
- Thread 6-8 marinated cubed chicken breasts onto each skewer. I used bamboo skewers.
- Place the skewers evenly apart on the grill and grill for 5-7 minutes on each side until the edges are nicely charred. The internal temperature for the chicken should reach 165 F as read on a meat thermometer. Do not overlap the skewers at any time to ensure even cooking.
Make the yogurt sauce:
- Make the yogurt sauce by whisking 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 warm with a drizzle of yogurt sauce on top or on the side for dipping.
Notes
- You can also bake the chicken skewers in a preheated oven at 450F for 16- 18 minutes or cook in the air fryer at 450F for 13-15 minutes until the chicken is fully cooked through.
How to store: Keep leftover tandoori chicken skewers in a shallow airtight container for up to 3-4 days in the fridge. They can be stored on or off the skewers.
How to reheat: The best way to reheat cold chicken skewers is to wrap them in aluminum foil with a splash of water and bake for 10-20 minutes in a 350F preheated oven. The foil should lay somewhat loosely around the chicken to allow for air circulation, but it should be pinched shut. You can also unthread the chicken and reheat in the air fryer at 350F for 5-10 minutes until warm.
- Prep Time: 15 minutes
- Marinate Time: 1 hour
- Cook Time: 15 minutes
- Category: Chicken
- Method: Grill
- Cuisine: Indian