Description
Tandoori Chicken Skewers are a flavorful and aromatic grilled dish featuring marinated boneless chicken pieces coated in a blend of yogurt, spices, and tomato paste. Perfectly charred on the outside and juicy on the inside, these skewers are served with a refreshing dill yogurt sauce that complements the smoky grilled chicken, making it an ideal meal for gatherings or a delicious weeknight dinner.
Ingredients
For the Chicken Marinade
- 2 pounds boneless and skinless chicken breasts or thighs, cut into 1-inch thick cubes
- 1 tablespoon garlic, minced
- 1/2 tablespoon ginger, freshly grated
- 1 teaspoon paprika
- 1 teaspoon curry powder or garam masala
- 1/2 teaspoon ground cumin
- 1/4 teaspoon turmeric
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 cup plain yogurt
- 2 tablespoons tomato paste
- 2 tablespoons vegetable oil
For the Yogurt Sauce
- 1/4 cup plain yogurt
- 1 tablespoon olive oil
- 2 tablespoons lemon juice
- 1/2 teaspoon garlic, minced
- 1 teaspoon fresh dill, finely chopped
- 1/4 teaspoon salt (or to taste)
- 1/4 teaspoon ground black pepper (or to taste)
Instructions
- Marinate the chicken: Cut the chicken breasts or thighs into 1-inch thick cubes and place them in a large mixing bowl or Ziploc bag.
- Add spices: Add the minced garlic, freshly grated ginger, paprika, curry powder or garam masala, ground cumin, turmeric, salt, and black pepper to the chicken. Rub the seasoning mix all over the chicken pieces thoroughly to coat evenly.
- Mix marinade: Stir in the plain yogurt, tomato paste, and vegetable oil with the seasoned chicken. Toss the mixture well so that all pieces are well coated.
- Refrigerate: Cover the bowl with plastic wrap or seal the bag and refrigerate. Allow the chicken to marinate for at least 1 hour, though marinating overnight yields the best flavor and tenderness.
- Preheat grill: About 6-8 minutes before cooking, preheat your grill to medium-high heat, aiming for approximately 450°F (232°C).
- Prepare skewers: Thread 6 to 8 cubes of the marinated chicken onto each bamboo skewer, spacing them evenly for even cooking.
- Grill chicken: Place the chicken skewers on the preheated grill spaced apart. Grill each side for about 5-7 minutes, turning once, until the chicken is nicely charred at the edges and reaches an internal temperature of 165°F (74°C) as measured by a meat thermometer.
- Make yogurt sauce: In a small mixing bowl, whisk together the yogurt, olive oil, lemon juice, minced garlic, fresh dill, salt, and pepper until smooth. Refrigerate until serving.
- Serve: Remove the grilled skewers from the grill and serve warm with the chilled yogurt sauce drizzled on top or on the side for dipping.
Notes
- For best flavor, marinate the chicken overnight instead of just 1 hour.
- Use bamboo skewers soaked in water for 30 minutes prior to grilling to avoid burning.
- If you don’t have a grill, you can broil the skewers in the oven on high for similar results.
- Check internal temperature with a meat thermometer to ensure chicken is fully cooked and safe to eat.
- Serve with naan bread or steamed basmati rice for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: Indian
