Tandoori Chicken Tikka Skewers (Print Version)
Yogurt-marinated chicken thighs spiced and grilled to a smoky char; finish with lemon, cilantro and chutney.
# What You'll Need:
→ Chicken
01 - 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
→ Marinade
02 - 3/4 cup plain Greek yogurt
03 - 2 tbsp fresh lemon juice
04 - 2 tbsp vegetable oil
05 - 3 cloves garlic, finely minced
06 - 2 tsp fresh ginger, grated
07 - 2 tsp ground cumin
08 - 2 tsp ground coriander
09 - 1 1/2 tsp smoked paprika
10 - 1 tsp turmeric
11 - 1 tsp garam masala
12 - 1 tsp cayenne pepper, adjusted to heat preference
13 - 1 1/2 tsp sea salt
14 - 1/2 tsp ground black pepper
→ Garnish & Serving
15 - 1 small red onion, thinly sliced
16 - Lemon wedges
17 - Fresh cilantro leaves
18 - Green chutney or raita, optional
# How to Make It:
01 - In a large mixing bowl, combine the yogurt, lemon juice, vegetable oil, garlic, ginger, cumin, coriander, smoked paprika, turmeric, garam masala, cayenne pepper, sea salt, and black pepper. Whisk until smooth and well blended.
02 - Add the chicken cubes to the marinade, tossing to coat each piece evenly. Cover the bowl tightly and refrigerate for at least 4 hours, preferably overnight for deeper flavor penetration.
03 - If using wooden skewers, submerge them in water and soak for 30 minutes to prevent burning during grilling.
04 - Remove the chicken from the marinade and thread the cubes onto skewers, leaving a small gap between each piece to ensure even cooking.
05 - Preheat the grill or broiler to high heat. Place the skewers on the grill and cook for 15 to 20 minutes, turning occasionally with tongs, until the chicken is cooked through with slightly charred edges. The internal temperature should reach 165°F.
06 - Remove the skewers from the grill and let them rest for 3 minutes. Serve hot, garnished with sliced red onion, lemon wedges, and fresh cilantro. Accompany with green chutney or raita if desired.
# Expert Advice:
01 -
- The double hit of smoked paprika and charcoal grill edges makes your kitchen smell like a Mumbai street stall.
- Thighs stay impossibly juicy even if you accidentally overcook them by a minute or two.
02 -
- Skipping the overnight marinade is the fastest way to end up with bland chicken that no amount of chutney can save.
- Using chicken breast instead of thighs works but you must watch the cooking time closely or they dry out fast.
03 -
- If you want that authentic smoky tandoor flavor without a charcoal grill, place a small piece of natural charcoal in the marinade bowl, light it, then cover the bowl for two minutes before grilling.
- Pat the marinated chicken slightly dry with paper towels before grilling so you get a real sear instead of steamed chicken.