Tandoori Chicken Skewers

Name: Tandoori Chicken Skewers
Prep time: 25 min
Cook time: 16 min
Total time: 41 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 lbs boneless, skinless chicken thighs, cut into 2-in pieces; 1 cup plain whole-milk yogurt; 2 tbsp fresh lemon juice; 4 garlic cloves, minced; 2 tsp fresh ginger, grated; 2 tsp garam masala; 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp smoked paprika; 1/2 tsp ground turmeric; 1/2 tsp cayenne pepper; 1 tsp kosher salt; 2 tbsp neutral oil (vegetable or canola); 8 wooden or metal skewers, soaked 30 min if wood; 4 pieces naan or flatbread (for serving)

Chicken thighs marinated in spiced yogurt and grilled until charred at the edges and juicy throughout, capturing the classic flavors of a tandoor oven at home. Plan ahead: marinate for at least 4 hours or overnight.

41 minMediumServes 4380 cal/serving

IndianDinnerGrillHigh ProteinLow CarbGluten-FreeEgg-FreeNut-FreeLow-SodiumPork-Free

Ingredients

2 lbs boneless, skinless chicken thighs, cut into 2-in pieces
1 cup plain whole-milk yogurt
2 tbsp fresh lemon juice
4 garlic cloves, minced
2 tsp fresh ginger, grated
2 tsp garam masala
1 tsp ground cumin
1 tsp ground coriander
1 tsp smoked paprika
1/2 tsp ground turmeric
1/2 tsp cayenne pepper
1 tsp kosher salt
2 tbsp neutral oil (vegetable or canola)
8 wooden or metal skewers, soaked 30 min if wood
4 pieces naan or flatbread (for serving)

Instructions

1

In a large bowl, whisk together 1 cup plain whole-milk yogurt, 2 tbsp fresh lemon juice, 4 minced garlic cloves, 2 tsp grated fresh ginger, 2 tsp garam masala, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp smoked paprika, 1/2 tsp ground turmeric, 1/2 tsp cayenne pepper, 1 tsp kosher salt, and 2 tbsp neutral oil (vegetable or canola).
2

Add 2 lbs cut into 2-in pieces boneless, skinless chicken thighs to the marinade and toss to coat thoroughly. Cover and refrigerate for at least 4 hours, or overnight for best flavor.
3

If using wooden 8 soaked 30 min if wood wooden or metal skewers, soak in water for 30 minutes. Thread the marinated chicken onto the skewers.
4

Preheat the grill to medium-high heat (400°F / 200°C). Clean and oil the grates.
5

Grill the chicken skewers for 7-8 minutes per side, turning once, until the chicken is charred at the edges and reaches an internal temperature of 165°F (74°C).
6

Rest for 3 minutes, then serve with 4 pieces naan or flatbread (for serving).

Questions

Can I make Tandoori Chicken Skewers dairy-free?

Yes. The dairy in this entry is 1 cup plain whole-milk yogurt. Swap the yogurt for an unsweetened coconut or soy yogurt. The richness shifts slightly, but the method does not change.

Can I make Tandoori Chicken Skewers ahead?

Yes, it takes well to being made ahead. Refrigerate leftovers within two hours and eat them within three days. Reheat in a hot skillet rather than the microwave to keep the char.

Can I halve or double Tandoori Chicken Skewers?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubling on the grill just takes more surface area; keep the heat zones the same.

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