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

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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).

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Questions

What temperature do I cook Tandoori Chicken Skewers at?

For Tandoori Chicken Skewers, the oven is set to 400 F (about 205 C) in step 4. The target internal temperature is 165 F (about 75 C), given in step 5. A probe thermometer removes the guesswork.

Why soak the skewers for Tandoori Chicken Skewers?

Step 3 reads: "If using wooden 8 soaked 30 min if wood wooden or metal skewers, soak in water for 30 minutes." Dry wood burns. The soak in step 3 keeps the skewers from catching over the heat; metal skewers need none.

What can I use instead of garam masala in Tandoori Chicken Skewers?

The entry for Tandoori Chicken Skewers calls for 2 tsp garam masala. In its place: Mix two parts each of ground cumin and coriander with one part each of black pepper, cinnamon and cardamom. Curry powder is a different blend but works in a pinch.

Is Tandoori Chicken Skewers spicy?

Moderately. The heat in Tandoori Chicken Skewers comes from 1/2 tsp cayenne pepper. For a milder plate, halve the cayenne; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Can I make Tandoori Chicken Skewers dairy-free?

Yes. The dairy in Tandoori Chicken Skewers 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.

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