Tandoori Chicken Skewers

Name: Tandoori Chicken Skewers
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Cuisine: north_indian
Ingredients: 600 g chicken thigh (boneless, cut into 2-inch chunks); 0.75 cup yogurt (thick, hung for 30 minutes to remove excess water); 2 tbsp lemon juice (freshly squeezed); 2 tbsp ginger-garlic paste; 1 tsp red chili powder; 1 pinch turmeric powder; 1 tsp cumin powder; 1 tsp coriander powder; 0.5 tsp garam masala; 1 tsp kasuri methi (dried fenugreek leaves, crushed between palms); 2 tbsp oil; 0.5 tsp salt; 1 pcs onion (medium, cut into wedges, layers separated); 1 pcs bell pepper (medium, cut into 1.5-inch pieces); 1 pcs lemon (cut into wedges for serving); 2 tbsp coriander leaves (chopped, for garnish)

RATING

0.0/5

TASTE SCORE

8/10

Juicy, charred chicken chunks marinated in spiced yogurt and grilled to smoky perfection. This Indian restaurant classic brings the flavors of a tandoor oven right to your backyard grill or oven, ready in under an hour of marinating.

PREP

25m

COOK

20m

SERVES

100 G

404 cal

SERVINGS

METHOD · 5 STEPS

prep · ~3 min
Make the marinade.
1.Whisk yogurt in a large bowl until smooth and creamy.
2.Add lemon juice, ginger-garlic paste, red chili powder, turmeric, cumin powder, coriander powder, garam masala, kasuri methi, oil, and salt.
3.Whisk everything into a smooth, thick marinade.
TIPHung yogurt is key — a thick marinade clings to the chicken and chars beautifully.
prep · ~30 min
Marinate the chicken.
1.Pat chicken chunks dry with paper towels.
2.Add chicken to the marinade and massage well with your hands, coating every piece.
3.Cover and refrigerate for 30 minutes (or up to 4 hours for deeper flavor).
TIPDon't marinate longer than 8 hours — the acid from lemon juice can make the chicken mushy.
prep · ~5 min
Soak wooden skewers and thread the chicken.
1.If using wooden skewers, soak them in water for 20 minutes to prevent burning.
2.Thread chicken chunks onto skewers, alternating with onion wedges and bell pepper pieces.
3.Leave a small gap between pieces so heat can circulate evenly.
TIPMetal skewers conduct heat better, helping the chicken cook from the inside.
grill · ~12 min
Grill the skewers.
1.Preheat a grill pan or outdoor grill to medium-high heat (around 400°F/200°C).
2.Brush the grates lightly with oil.
3.Place skewers on the grill and cook for 5-6 minutes on one side.
4.Turn skewers and brush leftover marinade over the chicken.
5.Grill for another 5-6 minutes until chicken is charred at edges and cooked through (internal temp 165°F/74°C).
TIPResist moving the skewers too early — a good sear releases the chicken naturally from the grill.
serve · ~3 min
Rest the skewers, garnish, and serve.
1.Remove skewers from heat and let rest for 2-3 minutes.
2.Squeeze fresh lemon juice over the chicken.
3.Sprinkle chopped coriander leaves on top and serve hot with lemon wedges.

PRO TIPS

What to keep in mind.

5 tips from the recipe — small details that make a real difference to the final dish.

1
Pat chicken thighs dry before marinating to help the yogurt coating stick better.
2
Thread chicken and vegetables loosely on skewers so hot air circulates for even charring.
3
Resist turning the skewers too early; a good sear releases the chicken naturally from the grill.
4
Brush the leftover marinade on the chicken after flipping for extra layers of flavor.
5
Let the cooked skewers rest 2-3 minutes off heat to reabsorb juices before serving.

RECIPE VARIATIONS

Adapt it for your goals.

oven baked

Oven-baked

Thread skewers onto a wire rack over a baking sheet and broil on high for 12-15 minutes, turning once. Great for indoor cooking without a grill.

high protein

High-protein

Substitute boneless chicken breast for thigh and reduce marinating time to 20 minutes. Ideal for lower-fat meals while keeping the bold tandoori flavor.

vegan