These Tandoori Chicken Skewers are marinated in yogurt and aromatic spices, then grilled to smoky perfection. A crowd-pleasing appetizer or main dish that’s healthy, gluten-free, and packed with bold Indian flavors!
Ingredients (Serves 4):
For the Marinade:
- 1.5 lbs (700g) boneless chicken thighs (cut into 1.5-inch pieces)
- ½ cup plain yogurt (Greek or hung curd)
- 1 tbsp ginger-garlic paste
- 1 tbsp lemon juice
- 1 tbsp Kashmiri red chili powder (for color, less heat)
- 1 tsp turmeric powder
- 1 tsp garam masala
- 1 tsp cumin powder
- 1 tsp coriander powder
- ½ tsp smoked paprika (for extra smokiness)
- 1 tsp salt (adjust to taste)
- 1 tbsp mustard oil (or vegetable oil)
For Skewers:
- 1 large bell pepper (cut into chunks)
- 1 red onion (cut into chunks)
- Lemon wedges & fresh cilantro (for garnish)
Optional:
- ½ tsp chaat masala (for sprinkling)
Instructions:
1️⃣ Marinate the Chicken:
- In a bowl, mix yogurt, ginger-garlic paste, lemon juice, all spices, and oil.
- Add chicken pieces and coat well. Cover and refrigerate for at least 4 hours (best overnight).
2️⃣ Prepare Skewers:
- Soak wooden skewers in water for 30 mins (to prevent burning).
- Thread marinated chicken, bell peppers, and onions alternately onto skewers.
3️⃣ Grill or Bake:
Grill Method:
- Preheat grill to medium-high heat (375°F/190°C).
- Brush grates with oil and grill skewers for 5-6 mins per side until charred and internal temp reaches 165°F (74°C).
Oven Method:
- Preheat oven to 425°F (220°C).
- Place skewers on a wire rack over a baking tray.
- Bake for 18-20 mins, flipping halfway. Broil for 2 mins for char.
4️⃣ Serve:
- Garnish with cilantro, lemon wedges, and a sprinkle of chaat masala.
- Pair with mint chutney or raita!
Pro Tip: For authentic smokiness, place a piece of charcoal on foil in the grill tray, drizzle oil, and cover for 2 mins before serving.
