Tandoori Chicken Tikka Skewers (Print Version)
Yogurt-marinated tandoori chicken skewers, grilled until lightly charred and finished with lemon and coriander.
# What You'll Need:
→ Chicken
01 - 1.3 pounds boneless, skinless chicken thighs or breasts, cut into 1.25-inch cubes
→ Marinade
02 - 7 ounces plain Greek yogurt
03 - 2 tablespoons lemon juice
04 - 1.5 tablespoons ginger-garlic paste
05 - 1 tablespoon tandoori masala or garam masala
06 - 1 teaspoon ground cumin
07 - 1 teaspoon ground coriander
08 - 1/2 teaspoon ground turmeric
09 - 1/2 teaspoon chili powder, adjust to taste
10 - 1/2 teaspoon smoked paprika
11 - 2 tablespoons vegetable oil
12 - 1.5 teaspoons salt
13 - Freshly ground black pepper, to taste
→ Skewers & Grilling
14 - 1 tablespoon melted butter or ghee, for basting
15 - Lemon wedges, for serving
16 - Chopped fresh coriander leaves, for garnish
17 - Optional: sliced onions and bell peppers, for skewering
# How to Cook:
01 - In a large mixing bowl, combine Greek yogurt, lemon juice, ginger-garlic paste, tandoori masala, ground cumin, ground coriander, ground turmeric, chili powder, smoked paprika, vegetable oil, salt, and freshly ground black pepper. Mix until a uniform marinade forms.
02 - Add the chicken cubes to the marinade and coat evenly. Cover the bowl and refrigerate for a minimum of 4 hours, or ideally overnight, to allow flavors to infuse.
03 - If using wooden skewers, submerge them in water for 30 minutes to prevent scorching on the grill.
04 - Thread marinated chicken pieces onto skewers, alternating with slices of onion and bell pepper if desired.
05 - Heat a grill, grill pan, or oven broiler to medium-high.
06 - Cook skewers for 15 to 20 minutes, turning every 4 to 5 minutes and frequently basting with melted butter or ghee, until chicken is fully cooked and slightly charred at the edges.
07 - Remove skewers from heat. Garnish with chopped coriander leaves and serve immediately with lemon wedges.
# Expert Advice:
01 -
- The yogurt marinade secretly makes the chicken so tender, you won’t believe it started out as simple thighs or breasts.
- This dish wins every gathering because the spice blend tastes far more complex than the simple prep suggests.
02 -
- Skimping on marination time leaves the chicken oddly bland and stiff—it needs at least four hours to work its magic.
- Trying to rush the grilling with high heat can lead to dry chicken and scorched spices rather than juiciness and smokiness.
03 -
- Sneak in a pinch of black salt or a few drops of liquid smoke for a deeper, restaurant-style complexity.
- Let the chicken rest off the heat for a few minutes before digging in—this keeps it extra juicy inside.