Spiced Tandoori Chicken Skewers (Print Version)
# Ingredients:
→ For the Chicken
01 -
8 boneless, skinless chicken thighs (about 2 pounds), cut into 1-2 inch pieces
→ For the Tandoori Marinade
02 -
½ cup plain Greek yogurt
03 -
1 tablespoon fresh ginger, finely grated
04 -
1 large garlic clove, minced
05 -
2 teaspoons garam masala
06 -
1 teaspoon ground coriander
07 -
½ teaspoon ground cardamom
08 -
1 teaspoon ground cumin
09 -
½ teaspoon cayenne pepper (adjust to taste)
10 -
1 teaspoon paprika
11 -
½ teaspoon turmeric
12 -
1 teaspoon salt
13 -
1 tablespoon tomato paste
14 -
2 tablespoons fresh lemon juice
15 -
2 tablespoons olive oil
→ For the Cucumber Raita
16 -
¾ cup plain Greek yogurt
17 -
¼ cup cucumber, finely grated and excess water squeezed out
18 -
1 teaspoon ground cumin
19 -
2 tablespoons fresh cilantro, chopped
20 -
Pinch of salt
→ For Serving
21 -
Fresh cilantro leaves, chopped for garnish
22 -
Lemon wedges
# Instructions:
01 -
In a medium bowl, combine all marinade ingredients: Greek yogurt, grated ginger, minced garlic, garam masala, coriander, cardamom, cumin, cayenne pepper, paprika, turmeric, salt, tomato paste, lemon juice, and olive oil. Whisk everything together until you have a smooth, uniform paste.
02 -
Cut the boneless chicken thighs into 1-2 inch chunks. Add the chicken pieces to the marinade and toss thoroughly to ensure each piece is well coated. Cover the bowl with plastic wrap or transfer to a ziplock bag. Refrigerate for at least 2 hours, preferably overnight, to allow the flavors to penetrate the meat and tenderize it.
03 -
If using wooden skewers, soak them in water for at least 30 minutes before use to prevent burning. Preheat your oven to 450°F (230°C). Line a large baking sheet with aluminum foil or parchment paper and lightly oil it or spray with non-stick cooking spray.
04 -
Thread the marinated chicken pieces onto skewers, leaving a little space between each piece to ensure even cooking. Don't overcrowd the skewers. Place the prepared skewers on the lined baking sheet, allowing any excess marinade to coat the chicken.
05 -
Place the baking sheet with chicken skewers in the preheated oven. Bake for 15 minutes until the chicken is nearly cooked through.
06 -
Switch your oven to broil setting on high. Place the skewers under the broiler for 4-5 minutes, watching carefully, until the chicken edges char slightly, resembling the traditional tandoor-cooked appearance. Rotate the skewers if needed for even charring.
07 -
While the chicken is cooking, make the raita. In a small bowl, combine the Greek yogurt, grated cucumber (make sure to squeeze out excess moisture), ground cumin, chopped cilantro, and a pinch of salt. Mix well. Cover and refrigerate for at least 30 minutes before serving to allow the flavors to develop.
08 -
Remove the skewers from the oven and let them rest for 2-3 minutes. Garnish with fresh chopped cilantro and serve hot with cucumber raita on the side and lemon wedges for squeezing over the chicken. Pair with basmati rice or naan bread for a complete meal.
# Notes:
01 -
For authentic flavor, don't rush the marinating process - longer marination (up to 24 hours) results in more tender, flavorful chicken.
02 -
The broiling step is crucial for achieving that characteristic tandoori char, but watch carefully to prevent burning.
03 -
This dish is traditionally served with raita, which helps balance the spices with its cooling effect.