Tandoori Chicken Skewers

$- 1 lb boneless chicken thighs, cut into bite-sized pieces - 1 cup plain yogurt - 2 tablespoons tandoori masala - 1 tablespoon lemon juice - 1 tablespoon ginger-garlic paste - 1 teaspoon turmeric powder - 1 teaspoon cayenne pepper - 1 teaspoon garam masala - Salt to taste - 2 tablespoons vegetable oil - Fresh cilantro for garnish - Lemon wedges for serving For Tandoori Chicken Skewers, you need fresh ingredients. I prefer using chicken thighs. They stay juicy and full of flavor. The plain yogurt helps tenderize the chicken. It also adds a creamy texture to the marinade. Tandoori masala is key. You can buy it or make your own blend. Ginger-garlic paste adds a nice kick. The spices bring warmth and depth. Turmeric powder gives a beautiful color, while cayenne adds heat. Use good vegetable oil to brush the skewers. It helps prevent sticking. Fresh cilantro adds brightness on top. Lemon wedges serve for a zesty finish. These ingredients create a flavor explosion. You will love the taste in every bite! {{ingredient_image_1}} 1. Start with a large mixing bowl. 2. Add 1 cup of plain yogurt. 3. Mix in 2 tablespoons of tandoori masala. 4. Pour in 1 tablespoon of lemon juice. 5. Add 1 tablespoon of ginger-garlic paste. 6. Sprinkle in 1 teaspoon of turmeric powder. 7. Add 1 teaspoon of cayenne pepper, or less if you want less heat. 8. Toss in 1 teaspoon of garam masala and salt to taste. 9. Stir everything until well mixed. 10. Add the chicken pieces and coat them evenly. 11. Cover the bowl with plastic wrap. 12. Refrigerate for at least 2 hours. For the best flavor, let it marinate overnight. 1. If you're using wooden skewers, soak them in water for at least 30 minutes. 2. This helps prevent burning during cooking. 3. Preheat your grill or oven to 400°F (200°C). 1. Take the marinated chicken out of the fridge. 2. Thread the chicken pieces onto the soaked or metal skewers. 3. Pack the pieces tightly, but don’t overcrowd them. 4. Brush the skewers with 2 tablespoons of vegetable oil. 5. Place the skewers on the grill or in the oven. 6. Grill for about 15-20 minutes. 7. Turn them halfway through cooking for even browning. 8. The chicken should be cooked through and golden. 9. Check that the internal temperature hits 165°F (75°C). 10. Once done, take them off and let them rest for a few minutes. Marination time is key for juicy chicken. I recommend marinating the chicken for at least 2 hours. For the best taste, let it sit overnight. This allows the flavors to soak in deeply. You can also adjust spices for your taste. Want more heat? Add more cayenne pepper. Prefer it milder? Cut back on spicy ingredients. You can grill or oven-bake these skewers. Grilling gives a smoky flavor. Oven baking is easy and still delicious. If you use wooden skewers, soak them in water first. This prevents burning while cooking. Brush the skewers with vegetable oil. This keeps the chicken from sticking. For serving, arrange the Tandoori Chicken Skewers on a nice platter. Fresh lettuce makes a great base. You can add a small bowl of mint yogurt sauce for dipping. Lemon wedges add a fresh touch and zesty flavor. For side dishes, consider rice or a fresh salad. They pair well with the skewers and add to the meal. Pro Tips Marinate Longer: For the best flavor and tenderness, marinate the chicken overnight. This allows the spices and yogurt to penetrate deeply into the meat. Use Fresh Spices: If possible, use freshly ground spices for the tandoori masala. This enhances the aroma and flavor of the dish. Check Doneness: Always use a meat thermometer to check the chicken's internal temperature. It should reach at least 165°F (75°C) for safe consumption. Experiment with Vegetables: Feel free to add bell peppers, onions, or zucchini to the skewers. They grill beautifully alongside the chicken and add color and flavor. {{image_2}} You can switch out chicken thighs for chicken breasts if you prefer. Chicken breasts cook faster and can still be juicy if you don’t overcook them. Shrimp makes a great substitute too. They cook quickly and soak up the marinade well. Vegetables like bell peppers, zucchini, and mushrooms are also tasty on skewers. Just remember to cut them into similar sizes for even cooking. If you need a yogurt alternative, try using coconut yogurt or cashew cream. They offer a similar texture and enhance flavor. For a twist, experiment with different spice blends. You could use curry powder or even a mix of paprika and cumin. This will give your skewers a unique taste, making them even more exciting. You can serve Tandoori Chicken Skewers in wraps. Use flatbreads or tortillas and add fresh veggies. This makes a fun, hands-on meal. They also work well as appetizers. Just cut the skewers into smaller pieces for easy eating. Another great idea is to integrate the chicken into salads. Toss with greens, cucumbers, and a zesty dressing for a light, flavorful dish. - Refrigeration tips: Store leftover Tandoori chicken skewers in an airtight container. Keep them in the fridge. They stay fresh for up to three days. Make sure they cool down before sealing. - Freezing for longer storage: If you want to save them longer, freeze the skewers. Wrap them tightly in plastic wrap, then put them in a freezer bag. They can last for up to three months. - Best methods for reheating: To reheat, use an oven or a skillet. Preheat the oven to 350°F (175°C). Place the skewers on a baking tray and heat for about 10-15 minutes. In a skillet, heat on medium until warm. - Ensuring chicken remains moist: To keep the chicken juicy, add a splash of water or broth to the skillet. This steam helps keep the meat moist. - Shelf life in the fridge: Tandoori chicken skewers last about three days in the fridge. After that, they may lose taste and texture. - Signs of spoilage: Look for off smells, a sticky texture, or discoloration. If you see any of these signs, it's best to throw them away. To make Tandoori Chicken Skewers, start with marinating the chicken. Mix yogurt, tandoori masala, lemon juice, ginger-garlic paste, turmeric, cayenne, garam masala, and salt in a bowl. Add bite-sized chicken pieces and stir until they are well coated. Cover the bowl and refrigerate for at least 2 hours, or overnight for better flavor. Next, prepare your skewers. If using wooden skewers, soak them in water for 30 minutes. Preheat your grill or oven to 400°F (200°C). Thread the marinated chicken onto the skewers. Make sure to pack the pieces closely but not too tight. Brush the skewers with vegetable oil to stop them from sticking. Cook on the grill or in the oven for 15-20 minutes, turning halfway. Check that the chicken reaches an internal temperature of 165°F (75°C) before serving. You can serve Tandoori Chicken Skewers with many tasty sides. Here are some great ideas: - Mint yogurt sauce: This cool sauce pairs well with the spices. - Naan bread: Soft and warm, it’s perfect for holding chicken. - Rice: Serve with basmati or jasmine rice for a filling meal. - Salad: A fresh salad with cucumber and tomatoes adds crunch. - Grilled veggies: Zucchini, bell peppers, or onions work nicely. The spice level of Tandoori Chicken Skewers can vary. The cayenne pepper adds heat, so you can adjust it to your taste. If you prefer less spice, reduce the amount of cayenne or skip it. If you want more heat, increase the cayenne or add a dash of hot sauce to the marinade. Remember, the yogurt helps cool down the spice, so don’t worry too much! You learned how to make tasty Tandoori Chicken Skewers using simple ingredients. Marinating chicken thighs in yogurt and spices gives rich flavor. I shared cooking tips for grilling or baking, plus ideas for sides. Don't hesitate to customize the spices to suit your taste. Store leftovers properly to enjoy them later. Tandoori Chicken Skewers are fun to make and delicious to eat! Get creative with the recipe and enjoy every bite.$

Deliciously marinated chicken skewers with Indian spices, grilled to perfection.

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Prep Time 15

Cook Time 20

Total Time 2 20

Course Main Course

Cuisine Indian

Servings 4

Calories 300 kcal

Ingredients

1 lb boneless chicken thighs, cut into bite-sized pieces
1 cup plain yogurt
2 tablespoons tandoori masala
1 tablespoon lemon juice
1 tablespoon ginger-garlic paste
1 teaspoon turmeric powder
1 teaspoon cayenne pepper
1 teaspoon garam masala
to taste salt
2 tablespoons vegetable oil
for garnish fresh cilantro
for serving lemon wedges

Instructions

In a large mixing bowl, combine the plain yogurt, tandoori masala, lemon juice, ginger-garlic paste, turmeric powder, cayenne pepper, garam masala, and salt. Mix well until blended. Add the chicken pieces to the marinade and stir to coat them evenly. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or ideally overnight for maximum flavor.
If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. Preheat the grill or an oven to 400°F (200°C).
Remove the marinated chicken from the fridge and skew the pieces onto the soaked wooden skewers or metal skewers. Ensure that the pieces are packed tightly but not overcrowded to allow even cooking.
Brush the skewers with vegetable oil to prevent sticking. Place them on the preheated grill or in the oven. Grill for approximately 15-20 minutes or until the chicken is cooked through and has a charred, golden appearance, turning halfway through cooking. The internal temperature should reach at least 165°F (75°C).
Once cooked, remove the skewers from the grill/oven and let them rest for a few minutes. Garnish with freshly chopped cilantro and serve with lemon wedges on the side for an extra zesty kick.

Notes

Serve with mint yogurt sauce for dipping.

Keyword chicken, grilled, skewers, tandoori