Tandoori Chicken Skewers

Ease of Preparation: Easy
Yield: 6 skewers



6 boneless, skinless chicken thighs

¾ cup (160 ml) plain yogurt

2 teaspoons (10 ml) pre-minced ginger

1 garlic clove, minced

1 tablespoon (15 ml) garam masala

1 teaspoon (5 ml) ground coriander

1 teaspoon (5 ml) ground cumin

½ teaspoon (2.5 ml) cayenne pepper

½ teaspoon (2.5 ml) turmeric

1 teaspoon (5 ml) salt

Juice from 1 lemon

1 tablespoon (15 ml) vegetable oil, plus more for grilling



Preheat oven to 400 F (205 C).

If using wooden skewers, put in cold water to soak. Set aside.

Cut chicken thighs into 2-inch (5 cm) pieces.

Add yogurt, ginger, garlic, garam masala, coriander, cumin, cayenne pepper, turmeric, salt, lemon juice, and 1 tablespoon (15 ml) of vegetable oil to a large bowl and stir well to combine. Put chicken pieces in the bowl and stir to coat. Leave to marinate as long as you wish, from a few minutes to a few hours.

Once chicken is marinated, remove skewers from water. Remove chicken pieces from marinade and thread them onto skewer.

Brush a grill pan with vegetable oil and heat over medium-high. Grill skewers until meat is cooked through, about 3 minutes each side. Transfer skewers to baking sheet and place in oven. Cook for 10 minutes.

Serve with Mint Chutney (See Recipe).

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