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Tandoori Chicken Kebabs

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Tandoori Chicken Kebabs

Tandoori chicken kebabs are a beloved Indian dish known for their rich, smoky flavor and tender, marinated chicken. This recipe captures the essence of traditional tandoori cooking without the need for a tandoor oven, making it accessible to home cooks. These kebabs are perfect for grilling and are sure to be a hit at your next barbecue or dinner gathering.

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Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 cup plain yogurt
  • 3 tablespoons tandoori spice mix
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1-inch piece of fresh ginger, grated
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon paprika
  • 1/2 teaspoon cayenne pepper (adjust for heat preference)
  • Salt to taste
  • Metal or wooden skewers (if using wooden skewers, soak them in water for 30 minutes before use)
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Instructions:

  1. Marinate the Chicken: In a large mixing bowl, combine the yogurt, tandoori spice mix, lemon juice, olive oil, minced garlic, grated ginger, ground cumin, ground coriander, turmeric, paprika, cayenne pepper, and a pinch of salt. Mix everything together until you have a smooth and well-blended marinade.
  2. Coat the Chicken: Add the chicken pieces to the marinade, ensuring they are well coated. Cover the bowl and refrigerate for at least 1-2 hours, or preferably overnight. The longer the marination, the more flavorful your kebabs will be.
  3. Preheat the Grill: Preheat your grill to medium-high heat, around 375-400°F (190-200°C).
  4. Thread the Chicken: Thread the marinated chicken pieces onto metal or wooden skewers, leaving a small gap between each piece to ensure even cooking.
  5. Grill the Kebabs: Place the chicken skewers on the preheated grill. Cook for about 10-15 minutes, turning occasionally, until the chicken is cooked through and has beautiful grill marks. The chicken should have an internal temperature of 165°F (74°C).
  6. Serve Hot: Once the chicken is cooked to perfection, remove the skewers from the grill. Let them rest for a few minutes. Serve the tandoori chicken kebabs hot, garnished with a sprinkle of fresh cilantro and a side of cooling yogurt raita.
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Note: You can also cook these kebabs in an oven. Preheat your oven to 425°F (220°C) and place the skewers on a baking sheet lined with aluminum foil. Bake for about 20-25 minutes, turning the kebabs halfway through.

Serving Suggestions: Tandoori chicken kebabs are delicious when served with naan or basmati rice. You can also accompany them with a fresh cucumber and yogurt raita to balance the spiciness. Squeeze some extra lemon juice over the kebabs for an added burst of flavor.

Enjoy the smoky, aromatic goodness of homemade tandoori chicken kebabs, a dish that’s both flavorful and satisfying.

Source: eatenjoybyraneem.com

Tandoori Chicken Kebabs

Tandoori Chicken Kebabs

Yield: 6
Prep Time: 10 minutes
Cook Time: 15 minutes

Tandoori chicken kebabs are a beloved Indian dish known for their rich, smoky flavor and tender, marinated chicken. This recipe captures the essence of traditional tandoori cooking without the need for a tandoor oven, making it accessible to home cooks. These kebabs are perfect for grilling and are sure to be a hit at your next barbecue or dinner gathering.

Ingredients

  • 2 pounds Boneless and skinless chicken breasts or thighs, cubes
  • 1 cup Plain yogurt
  • 2 Tablespoons Extra virgin olive oil
  • 1 Tablspoon Fresh minced ginger or ginger paste
  • 3 cloves Minced garlic
  • 1 1/2 teaspoon Ground cumin
  • 1 1/2 teaspoon Coriander
  • 1 1/2 teaspoon Paprika
  • 1 teaspoon Turmeric
  • 1 teaspoon Garam masala
  • 1/4 teaspoon Cayenne pepper
  • 1/2 teaspoon Chili paste (optional)
  • 3 Whole cloves (optional)
  • 3 Cardamom pods (optional)
  • 1 1/4 teaspoon Salt
  • 1/2 teaspoon Black pepper
  • 1/2 Freshly squeezed lemon juice (2 Tablespoons)
  • Garnish Fresh cilantro

Instructions

  • Cut chicken breasts into cubes and place in a medium bowl. In a small bowl, stir together yogurt, olive oil, minced garlic, ginger, garam masala, turmeric, cayenne, coriander, ground cumin, paprika, chili paste, cloves, cardamom pod, salt and pepper until blended together.
  • Add the marinade to the chicken cubes and marinate for at least 30 minutes to 1 hour or overnight.
  • Preheat the oven to 415°F. Soak the wooden skewers in water for 20 minutes to avoid burning.
  • After marination, thread the chicken onto skewers (5-6 pieces per skewer).
  • Line a tray with foil and add a wire rack on top. Place the skewers on top and bake for 12-15 minutes or until cooked through. Turn them over halfway through. Then broil for 2 minutes to get a nice brown color. 
  • Finally, serve it hot with some biryani rice, nan bread, and cucumber raita (yogurt sauce). Enjoy!

Notes

  • You can use chicken thighs instead, but they will take longer baking time (15-20 minutes). 
  • You can cook the chicken tandoori on the grill, stovetop, or oven.
  • You can always adjust the level of spiciness you like! Add less or more cayenne pepper.

Nutrition Information
Yield 1 Serving Size 6
Amount Per ServingCalories 2272Total Fat 86gSaturated Fat 21gTrans Fat 0gUnsaturated Fat 59gCholesterol 951mgSodium 3870mgCarbohydrates 34gFiber 4gSugar 19gProtein 327g

The information contained herein is subject to change.

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