Tandoori Chicken Tikka Skewers (Printable Version)
Tender yogurt-marinated chicken tossed in tandoori spices, skewered and grilled until smoky and charred.
# What You Need:
→ Meat & Dairy
01 - 1 1/3 lbs boneless, skinless chicken thighs or breasts, cut into 1 1/4 inch cubes
02 - 3/4 cup 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
→ Other Items
14 - 2 tbsp vegetable oil
15 - Fresh cilantro leaves, for garnish
16 - Lemon wedges, for serving
# Directions:
01 - In a large mixing bowl, combine the 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. Stir until all ingredients form a smooth, well-blended paste.
02 - Add the cubed chicken pieces to the marinade and toss until every piece is evenly coated. 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, oven broiler, or stovetop grill pan to high heat. If using wooden skewers, ensure they have been soaked in water for at least 30 minutes beforehand to prevent scorching.
04 - Thread the marinated chicken pieces onto skewers, leaving a small gap between each cube to allow even cooking on all sides.
05 - Place the skewers on the hot grill and cook for 8 to 10 minutes per side, turning occasionally, until the chicken is cooked through (internal temperature reaches 165°F) and develops appealing char marks.
06 - Transfer the skewers to a serving platter. Garnish generously with fresh cilantro leaves and accompany with lemon wedges. Serve immediately while hot.
# Expert Tips:
01 -
- The yogurt marinade does double duty, tenderizing the chicken while carrying every layer of spice deep into the meat.
- Once you nail the marinade ratio, you will never order restaurant tandoori again because yours will be better.
02 -
- Do not skip soaking wooden skewers for at least thirty minutes or they will catch fire before the chicken is done.
- Overnight marination is not optional if you want the full effect, as the flavors transform dramatically between hour one and hour twelve.
03 -
- Pat the marinated chicken pieces slightly dry before grilling so you get a proper sear instead of steaming.
- A pinch of smoked paprika in the marinade tricks everyone into thinking you cooked over live coals even if you used a gas stove.