Tandoori Chicken Tikka Skewers (Printable)
Aromatic yogurt-spiced chicken, marinated and grilled on skewers for a smoky, tender dish served with lemon.
# What You Need:
→ Chicken
01 - 1.3 lb boneless skinless chicken thighs or breasts, cut into 1.25 inch cubes
→ Marinade
02 - 0.9 cup plain Greek yogurt
03 - 2 tbsp lemon juice
04 - 1.5 tbsp ginger-garlic paste
05 - 1 tbsp tandoori masala or garam masala
06 - 1 tsp ground cumin
07 - 1 tsp ground coriander
08 - 0.5 tsp ground turmeric
09 - 0.5 tsp chili powder, adjusted to taste
10 - 0.5 tsp smoked paprika
11 - 2 tbsp vegetable oil
12 - 1.5 tsp salt
13 - Freshly ground black pepper, to taste
→ Skewers and Serving
14 - 1 tbsp melted butter or ghee, for basting
15 - Lemon wedges, for serving
16 - Fresh cilantro leaves, chopped, for garnish
17 - Sliced onions and bell peppers, optional for skewering
# How To Make It:
01 - In a large bowl, combine the yogurt, lemon juice, ginger-garlic paste, tandoori masala, ground cumin, ground coriander, turmeric, chili powder, smoked paprika, vegetable oil, salt, and black pepper. Whisk until smooth and well blended.
02 - Add the cubed chicken to the marinade and toss to coat every piece evenly. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or preferably overnight for the deepest flavor penetration.
03 - If using wooden skewers, submerge them in water for 30 minutes prior to grilling to prevent burning.
04 - Thread the marinated chicken pieces onto the skewers, leaving a small gap between each piece. Alternate with onion and bell pepper slices if desired.
05 - Preheat an outdoor grill, grill pan, or oven broiler to medium-high heat.
06 - Place the skewers on the grill and cook for 15 to 20 minutes, turning every 4 to 5 minutes. Baste generously with melted butter or ghee throughout grilling until the chicken is fully cooked through and develops slight charring on the edges.
07 - Remove the skewers from the grill, sprinkle with chopped fresh cilantro, and serve immediately with lemon wedges alongside.
# Expert Suggestions:
01 -
- The yogurt marinade does all the heavy lifting, so you get restaurant quality flavor with almost no technique required.
- It works equally well on a backyard grill, a stovetop grill pan, or under your oven broiler, so weather and equipment never get in the way.
02 -
- Do not rush the marination time because four hours is the bare minimum and overnight is what transforms good chicken into something people will not stop talking about.
- If you are using the broiler, keep the oven door slightly ajar and watch constantly because the line between beautifully charred and genuinely burned is startlingly thin.
03 -
- Chicken thighs will always be juicier than breasts, so use them unless someone at the table specifically requests white meat.
- Save a spoonful of extra marinade, cook it in a small pan, and drizzle it over the finished skewers for an extra layer of seasoned intensity.