Chicken Tandoori Skewers

Four tandoori chicken skewers served on a plate with garnish.

Rich and flavorful, these Indian inspired chicken tandoori skewers are so easy to make and crazy delicious! Marinated in yogurt and spices, the chicken is so tender and tasty.

Course Main Course

Cuisine Indian

Prep Time 15

Cook Time 20

Marinating time 4

Total Time 35

Servings skewers

Calories 198kcal

Author Slow The Cook Down

Equipment

Skewer

Ingredients

2 large boneless skinless chicken breasts diced
1½ cup plain yogurt (350ml)
1 inch fresh ginger minced
4 garlic cloves minced
1 teaspoon garam masala
1 teaspoon ground cumin
½ teaspoon red chilli powder
¼ teaspoon turmeric
1 tablespoon tomato paste

To garnish (optional)

sliced red chilies
chopped cilantro or parsley
lime wedge

Instructions

Dice the chicken breasts into chunks.
2 large boneless skinless chicken breasts
In a large bowl, mix together the yogurt and seasonings until everything is blended.
1½ cup plain yogurt, 1 inch fresh ginger, 4 garlic cloves, 1 teaspoon garam masala, 1 teaspoon ground cumin, ½ teaspoon red chilli powder, ¼ teaspoon turmeric, 1 tablespoon tomato paste
Place the chicken into the marinade and stir to coat well. Cover with plastic film and place in the fridge for at least 4 hours, or up to 24.
When ready to cook, preheat the oven to 400F / 200c.
Line a baking sheet with foil.
Thread the chicken pieces onto the skewers and place on the lined baking sheet, with a gap in between each skewer.
Once the oven is fully heated, place the chicken in and cook for 15 minutes. Turn the skewers half way through.
After 15 minutes of cooking, turn on the broiler (grill). Cook the skewers under the grill to brown them. Turning a couple of times so that they brown all over.
Serve with granishes, if using.
sliced red chilies, chopped cilantro or parsley, lime wedge

Notes

You can cook these skewers on an outdoor grill if you prefer.

If you prefer them spicier, add in more red chili powder to the marinade, or add in some cayenne.

Cut the chicken breast into chunks of a similar size. Don't cut them too small so that they are easy to skewer.

For the best flavor marinate for at least four hours.

I like to use metal skewers for this recipe as they help to cook the chicken slightly quicker and they are more sturdy. If you use wooden skewers, soak them in water for 30 minutes before threading the chicken so that they don't burn.

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