Tandoori Chicken Skewers -

Tandoori Chicken Skewers

These juicy grilled tandoori chicken skewers are marinated in yogurt and aromatic spices for a simple Indian-inspired dinner, perfect for summer grilling!

Course dinner, Main Course, Main Dish

Cuisine Indian

Prep Time 20

Cook Time 20

Marinating time 1

Total Time 1 40

Servings servings

Calories 420kcal

Author Ann Otis

Ingredients

For the skewers

1 tablespoon + 1 teaspoon Kashmiri chili powder divided
2 teaspoons kosher salt divided
2 tablespoons vegetable or avocado oil divided
2 pounds boneless skinless chicken breasts or thighs cut into 1-inch cubes
1/2 cup plain yogurt
2 teaspoons fresh ginger grated
2 garlic cloves minced
1 teaspoon turmeric
1 teaspoon garam masala
1 teaspoon ground coriander
1 teaspoon ground cardamom
3/4 teaspoon ground cumin
1/2 teaspoon ground cinnamon
2 tablespoons lemon juice freshly squeezed, approximately 1 lemon

For the raita dipping sauce

1/2 cup plain yogurt
1/4 cup finely diced or grated cucumber
1/4 teaspoon ground cumin
1 tablespoon fresh mint finely chopped (or cilantro)
1 tablespoon extra virgin olive oil
1 teaspoon fresh-squeezed lemon juice
1/8 teaspoon kosher salt or to taste
1/8 teaspoon ground black pepper or to taste

US Customary - Metric

Instructions

Soak 6 bamboo skewers in water for a minimum of 30 minutes.
In a small bowl, combine 1 tablespoon chili powder, 1 teaspoon salt, and 1 tablespoon of oil to create a paste.
Rub the chili paste onto the chicken, then place the chicken in a large bowl, glass container or dish.
In a small bowl, combine the yogurt, remaining chili powder and salt, ginger, garlic, turmeric, garam masala, coriander, cardamom, cumin, cinnamon, and lemon juice.
Add to the chicken and gently stir to coat evenly. Marinate in the refrigerator for at least 1 hour (or overnight).
Place chicken on the prepared bamboo skewers, discarding the remaining marinade.
Preheat a grill to medium heat (350-400 degrees F). Once hot, oil the grates thoroughly with the remaining tablespoon of oil. Add the skewers, cover the grill, and cook, turning every 3-4 minutes, until the chicken has reached an internal temperature of 165 degrees F (15-20 minutes).
To prepare the dipping sauce, combine the yogurt, cucumber, cumin, mint, olive oil, lemon juice, salt and pepper in a small bowl. Taste and adjust seasoning, if desired.

Video

Notes

Storage Tips

If you’ve got leftovers, the tandoori chicken skewers will keep well in an airtight container in the fridge for up to 3 days. You can reheat them gently in a skillet or microwave - or enjoy them cold, tucked into wraps or salads.

The raita is best eaten fresh, but it’ll last 1–2 days in the fridge if stored in a sealed container. Just give it a quick stir before serving - the cucumber might release a little water, but it’s still totally good.

Nutrition