Tandoori Chicken Skewers Recipe
Tandoori chicken is one of the famous Indian dishes which uses a blend fragrant spices as marinade. This marinade works for all the meats and fishes. Make sure to use it on one. If you are one of the enthusiastic who appreciates a different and new taste try this one definitely.
Preparation time: 2 hrs 10 mins (marinating time included)
Cooking time: 12 minutes
4 skinless and boneless chicken breasts
2 tablespoons olive oil
2 tablespoons lemon juice
Salt to taste
1 tablespoon grated ginger
1 tablespoon minced garlic
½ teaspoon turmeric
1 teaspoon garam masala
1 medium sized onion (grated)
½ teaspoon cayenne pepper
½ teaspoon cumin powder
¾ cup plain yogurt
½ teaspoon coriander (toasted and ground)
Rinse chicken breasts under running water; using paper towels dry off excess. Cut into 1-2 inch chunks; set aside.
Make the marinade by mixing 2 tablespoons olive oil, 2 tablespoons lemon juice, Salt, grated ginger, minced garlic, ½ teaspoon turmeric, 1 teaspoon garam masala, grated onion, ½ teaspoon cayenne pepper, ½ teaspoon cumin powder, ¾ cup plain yogurt and ½ teaspoon coriander powder in a bowl; stir to combine all the ingredients well.
To make it easy, prepare this one day before; cover with a lid and refrigerate until you are ready to use it.
Add chicken pieces to marinade; toss to coat well and refrigerate it for 2-3 hours. Give it an overnight marinating for best results.
Preheat grill to high heat; lightly coat the grate with oil.
Take 7-8 preferred skewers; take marinated chicken out of fridge; discard the marinade; stick a skewer through the middle of each chicken piece; adjust the pieces together; distribute chicken evenly between the skewers.
Place skewers on the hot grill; cook for 7-8 minutes, flipping chicken once after 3 minutes until both sides browned and chicken cooked through.
Remove from the grill; slide them off the skewers to a serving platter; garnish with lemon wedges and onion rings; serve hot with pita bread or over a bed of savory rice accompanied by a bowl of chilled yogurt & mint dipping sauce.
Yogurt & Mint Dipping Sauce:
1 cup Greek yogurt
½ tablespoon fresh lemon juice
Salt to taste
Freshly ground black pepper to taste
¼ teaspoon ground cumin
¼ teaspoon ground coriander
½ cup finely chopped fresh mint leaves
½ teaspoon garlic powder
¼ cup grated cucumber
Add all the ingredients to a medium bowl; whisk until ingredients softens to a creamy sauce. Taste it; add more spices and salt if needed. Refrigerate for 30 minutes before serving. You can store this sauce up to a week in the fridge; it goes well with almost all the snacks and appetizers.
Notes & Tips:
Turkey will work well in this recipe.
Soak wooden skewers in water for 30 minutes before grilling.
Any part of the chicken can be used for this recipe.
For easy clean up use a zip lock bag to marinate chicken.
Increase/decrease spices to suit your family spice profile.
Grilling time varies according to the thickness of the chicken.
Use airtight containers to store the sauce.