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Tandoori Chicken Tikka Skewers

Succulent chicken marinated in rich spices and yogurt, grilled to perfection, Tandoori Chicken Tikka Skewers are a flavorful dish perfect for gatherings.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Indian
Calories: 250
Ingredients Method Notes

Ingredients
  

Marinade
  • 1 lb Chicken Breast (boneless, cut into 1-inch cubes) Use fresh, boneless chicken for best results.
  • 1/2 cup Yogurt (plain, for marinating) Plain yogurt enhances the flavor and tenderness.
  • 2 tablespoons Tandoori Masala Adjust based on spice preference.
  • 2 cloves Garlic (minced) Freshly minced for optimal flavor.
  • 1 inch piece Ginger (minced) Ginger adds an aromatic quality.
  • 1 each Juice of 1 Lemon Adds brightness to the marinade.
  • 2 tablespoons Soy Sauce For extra flavor.
For Skewering
  • 10-12 skewers Skewers (soaked in water for 30 minutes if wooden) Soaking prevents burning.

Method
 

Preparation
  1. In a large mixing bowl, combine the plain yogurt, tandoori masala, minced garlic, minced ginger, lemon juice, and soy sauce. Mix well until you have a uniform blend.
  2. Add the chicken cubes into the marinade, ensuring each piece is well-coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
  3. While the chicken is marinating, preheat your grill (or oven) to medium-high heat. If you’re using wooden skewers, remember to soak them in water for at least 30 minutes to prevent them from burning.
Cooking
  1. Thread the marinated chicken cubes onto the skewers, leaving a little space between each piece for even cooking.
  2. Place the skewers on the grill and cook for about 10-15 minutes, turning occasionally until the chicken is cooked through and has charred edges. Alternatively, bake them in the oven at 400°F for similar results.
  3. Once cooked, remove the skewers from the grill, let them rest for a minute, and serve hot with your choice of dips and sides.

Notes

For the juiciest chicken, marinate for at least 2 hours. Keep an eye on your grill’s heat; too high might burn the outside while the insides remain raw. If you don’t have tandoori masala, a mix of cumin, coriander, salt, and chili powder can work in a pinch for a similar flavor profile. Tandoori Chicken Tikka Skewers can be refrigerated for up to three days, and are best reheated in the oven to maintain juiciness.