Tandoori Chicken Tikka Skewers (Print Page)

Yogurt-spiced chicken cubes marinated with aromatic masala, threaded on skewers and grilled until juicy and charred.

# What You Need:

→ Chicken

01 - 1.3 lb boneless skinless chicken thighs or breasts, cut into 1.25-inch cubes

→ Marinade

02 - 3/4 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 - 1/2 tsp ground turmeric
09 - 1/2 tsp chili powder, adjusted to taste
10 - 1/2 tsp smoked paprika
11 - 2 tbsp vegetable oil
12 - 1.5 tsp salt
13 - Freshly ground black pepper, to taste

→ Skewers and Grilling

14 - 1 tbsp melted butter or ghee, for basting
15 - Lemon wedges, for serving
16 - Fresh cilantro leaves, chopped, for garnish
17 - Optional: sliced onions and bell peppers, for skewering

# Directions:

01 - In a large mixing bowl, combine the yogurt, lemon juice, ginger-garlic paste, tandoori masala, cumin, coriander, turmeric, chili powder, smoked paprika, vegetable oil, salt, and black pepper. Whisk until smooth and fully incorporated.
02 - Add the cubed chicken to the marinade, tossing to coat every piece evenly. Cover tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, for maximum flavor penetration.
03 - If using wooden skewers, submerge them in water for at least 30 minutes to prevent burning during grilling.
04 - Remove the chicken from the refrigerator and thread the pieces onto skewers, leaving a small gap between each cube. Optionally alternate with onion slices and bell pepper pieces for added flavor and presentation.
05 - Preheat an outdoor grill, grill pan, or oven broiler to medium-high heat, ensuring the grates or pan are well-heated before placing the skewers.
06 - Place the skewers on the hot grill and cook for 15 to 20 minutes, turning every 4 to 5 minutes and basting with melted butter or ghee. Cook until the chicken is charred at the edges and reaches an internal temperature of 165°F.
07 - Remove the skewers from the heat, garnish generously with chopped fresh cilantro, and serve immediately with lemon wedges alongside naan, rice, mint chutney, or raita.

# Expert Tips:

01 -
  • The yogurt marinade does double duty, tenderizing the chicken while infusing it with layers of warm, earthy spice that soak deep into every piece.
  • You get that restaurant quality char and smokiness right at home with nothing more than a grill pan or your oven broiler.
  • These skewers are naturally gluten free and impressive enough for a dinner party but easy enough for a random weeknight.
02 -
  • Do not rush the marination time, anything under four hours and the chicken will taste flat because the yogurt and spices need time to penetrate the meat properly.
  • If cooking under a broiler, place the skewers on a wire rack set over a foil lined baking sheet so the heat circulates around all sides and the drippings do not cause smoke.
03 -
  • Pat the chicken pieces dry with paper towels before adding them to the marinade so the yogurt adheres properly rather than sliding off wet surfaces.
  • The char is not a mistake, those dark crispy edges are where all the concentrated flavor lives, so do not pull the skewers off too early out of caution.

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