Save Succulent chicken cubes marinated for hours in a blend of Greek yogurt, lemon juice, ginger, garlic, and traditional Indian spices including tandoori masala, cumin, coriander, and turmeric. The meat absorbs deep flavors while developing a characteristic red-orange hue from the spices. Threaded onto skewers and grilled over medium-high heat, the chicken develops irresistibly charred edges and a smoky aroma that evokes the traditional clay oven tandoor cooking method. Basting with melted butter or ghee during grilling adds richness and helps achieve that signature slightly crispy exterior while keeping the interior moist and tender. Serve hot with fresh lemon wedges, coriander garnish, and accompaniments like naan bread, rice, or cooling mint chutney to balance the spices.
The first time I made tandoori chicken, my kitchen filled with this incredible cloud of spices that made both my roommates wander in from different rooms, asking what smelled so good.
Last summer I made these for my friends rooftop dinner party and we ended up eating them standing around the grill because nobody wanted to wait for the plating.
Ingredients
- Chicken: Boneless thighs stay juicier than breasts during grilling and hold up beautifully to the bold spices
- Greek yogurt: The tanginess tenderizes the meat while creating that signature velvety texture
- Tandoori masala: This spice blend gives you that authentic restaurant flavor and vibrant red orange color
- Ginger garlic paste: Fresh is best here but jarred works in a pinch
- Lemon juice: Brightens all the warm spices and cuts through the richness
- Vegetable oil: Helps the spices adhere and prevents the chicken from sticking to the grill
- Butter or ghee: Basting adds that final gorgeous sheen and extra smoky flavor
Instructions
- Prepare the marinade:
- Whisk together the yogurt lemon juice ginger garlic paste and all the spices until you have a smooth vibrant orange mixture
- Marinate the chicken:
- Add the cubed chicken to the bowl and toss until every piece is thoroughly coated then cover and let it sit for at least four hours or overnight
- Get your skewers ready:
- If youre using wooden skewers soak them for thirty minutes while you preheat your grill to medium high heat
- Thread the skewers:
- Slide the marinated chicken onto the skewers leaving a tiny bit of space between pieces so the heat can circulate and cook them evenly
- Grill to perfection:
- Cook for about fifteen to twenty minutes turning every few minutes and brushing with melted butter until the chicken is charred in spots and cooked through
- Finish and serve:
- Let the skewers rest for a couple of minutes then sprinkle with fresh coriander and serve immediately with lemon wedges on the side
Save My dad always says the best tandoori chicken has those little crispy edges where the spices caramelize against the hot grill grates.
Making It Your Own
I love adding vegetables between the chicken pieces. Bell peppers onions and even cherry tomatoes pick up all those delicious marinade flavors and add nice sweetness and crunch.
Serving Suggestions
These skewers are fantastic with warm naan brushed with ghee or over fragrant basmati rice. A cool mint chutney or cucumber raita on the side balances the heat beautifully.
Make Ahead Tips
The chicken can marinate for up to twenty four hours and actually gets better with time. You can also thread the skewers a few hours before grilling and keep them covered in the fridge.
- Double the marinade and freeze half for next time
- Leftover chicken makes amazing tacos or wraps the next day
- The spice blend works equally well on shrimp or paneer
Save Theres something so satisfying about pulling these off the grill with those gorgeous charred marks knowing everyones about to ask for seconds.
Recipe FAQs
- → How long should I marinate the chicken?
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Marinate the chicken for at least 4 hours, preferably overnight. This allows the yogurt and spices to penetrate deeply, resulting in more flavorful and tender meat.
- → Can I use chicken breasts instead of thighs?
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Yes, chicken breasts work well but tend to be leaner. Monitor cooking time closely to prevent drying. Thighs naturally remain juicier due to their higher fat content.
- → What can I use instead of a grill?
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An oven broiler works excellently. Position the rack 6 inches from the heating element and broil for 12-15 minutes per side, turning once until charred and cooked through.
- → How do I know when the chicken is done?
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The internal temperature should reach 74°C (165°F) when tested with a meat thermometer. The exterior should show slight charring, and the meat should feel firm but springy.
- → Can I make this dairy-free?
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Substitute Greek yogurt with coconut yogurt or a dairy-free alternative. For basting, use oil instead of butter or ghee. The texture will remain similar.
- → What should I serve with these skewers?
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Traditional accompaniments include warm naan bread, basmati rice, mint chutney, cucumber raita, or fresh onion salad. The cooling sides balance the spices beautifully.
