Tandoori Chicken Tikka Skewers (Print View)
Yogurt-marinated chicken in tandoori spices, skewered and grilled for smoky, charred bites.
# Ingredient List:
→ Chicken
01 - 1 1/3 pounds boneless skinless chicken thighs or breasts, cut into 1-inch cubes
→ Marinade
02 - 3/4 cup plain Greek yogurt
03 - 2 tablespoons lemon juice
04 - 1 1/2 tablespoons ginger-garlic paste
05 - 1 tablespoon tandoori masala or garam masala
06 - 1 teaspoon ground cumin
07 - 1 teaspoon ground coriander
08 - 1/2 teaspoon ground turmeric
09 - 1/2 teaspoon chili powder, or to taste
10 - 1/2 teaspoon smoked paprika
11 - 2 tablespoons vegetable oil
12 - 1 1/2 teaspoons salt
13 - Freshly ground black pepper, to taste
→ Skewers & Grilling
14 - 1 tablespoon melted butter or ghee, for basting
15 - Lemon wedges, for serving
16 - Fresh coriander leaves, chopped, for garnish
17 - Optional: sliced onions and bell peppers, for threading
# How to Make:
01 - In a large bowl, whisk together Greek yogurt, lemon juice, ginger-garlic paste, tandoori masala, ground cumin, ground coriander, turmeric, chili powder, smoked paprika, vegetable oil, salt, and black pepper until smooth.
02 - Add chicken cubes to the bowl and coat evenly with the marinade. Cover, refrigerate, and allow to marinate for a minimum of 4 hours or preferably overnight.
03 - If using wooden skewers, immerse them in water for 30 minutes to avoid burning during grilling.
04 - Thread the marinated chicken pieces onto skewers, alternating with slices of onion and bell pepper if desired.
05 - Set a grill, grill pan, or oven broiler to medium-high heat.
06 - Grill the skewers for 15 to 20 minutes, rotating every 4 to 5 minutes and basting regularly with melted butter or ghee, until the chicken is fully cooked and slightly charred on the edges.
07 - Remove skewers from heat, garnish with chopped coriander, and serve hot with lemon wedges.
# Expert Advice:
01 -
- The flavor-packed marinade is the secret shortcut to restaurant-worthy chicken from your own kitchen.
- Grilling the skewers creates charred bits that keep everyone coming back for seconds (and sometimes thirds).
02 -
- If you don’t marinate long enough, the flavors just won’t soak in the way they should—four hours minimum is a must.
- I didn’t realize at first how much difference basting with butter makes for that classic tandoori finish.
03 -
- Thread the chicken tightly but not too packed, so every piece gets grill contact and cooked evenly.
- A pinch of black salt in the marinade gives an unexpected depth and extra smokiness.