Tandoori Chicken Tikka Skewers (Print Version)
Spiced yogurt-marinated chicken skewers, grilled to smoky char and finished with coriander and lemon.
# What You'll Need:
→ Meat & Dairy
01 - 1 1/3 lbs boneless, skinless chicken thighs or breasts, cut into 1 1/4 inch cubes
02 - 7 oz plain Greek yogurt
03 - 2 tbsp lemon juice
→ Spices & Seasonings
04 - 2 tbsp tandoori masala powder
05 - 2 tsp ground coriander
06 - 2 tsp ground cumin
07 - 1 1/2 tsp ground paprika
08 - 1 tsp turmeric powder
09 - 1 tsp garam masala
10 - 1/2 tsp cayenne pepper (optional, for extra heat)
11 - 1 tsp salt
12 - 4 garlic cloves, minced
13 - 1 tbsp grated fresh ginger
→ Others
14 - 2 tbsp vegetable oil
15 - Fresh coriander (cilantro) leaves, to serve
16 - Lemon wedges, to serve
# How to Make It:
01 - In a large mixing bowl, combine Greek yogurt, lemon juice, tandoori masala, ground coriander, ground cumin, paprika, turmeric, garam masala, cayenne pepper (if using), salt, minced garlic, grated ginger, and vegetable oil. Whisk until smooth and well blended.
02 - Add the cubed chicken pieces to the marinade and toss to coat thoroughly on all sides. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to overnight for deeper flavor penetration.
03 - Preheat an outdoor grill, broiler, or grill pan to high heat. If using wooden skewers, ensure they have been soaked in water for at least 30 minutes prior to use.
04 - Thread the marinated chicken pieces onto skewers, leaving a small gap between each piece to ensure even cooking on all sides.
05 - Place the skewers on the preheated grill and cook for 8 to 10 minutes per side, turning occasionally, until the chicken is fully cooked through (internal temperature reaches 165°F) and charred in spots.
06 - Transfer the skewers to a serving platter and garnish generously with fresh coriander leaves and lemon wedges. Serve immediately while hot.
# Expert Advice:
01 -
- The yogurt marinade does double duty, tenderizing the chicken while packing every fiber with warm, earthy spice.
- You get that smoky tandoori restaurant quality right on your stove or backyard grill without needing a clay oven.
02 -
- Under seasoning the marinade is the most common mistake, it should taste almost too salty and too spicy before the chicken dilutes it.
- Soaking wooden skewers for thirty minutes prevents them from igniting on the grill, a lesson I learned with dramatic flair.
03 -
- Chicken thighs are the secret weapon here, they have enough fat to stay juicy even if your grill runs hotter than expected.
- A pinch of smoked paprika added to the marinade gives a deceptive depth that mimics a real tandoor oven.