Tandoori Chicken Skewers

Ingredients

• 2 large pieceschicken breast, cut into cubes
• 1 tbspmelted ghee
• to tasteginger and garlic
• to tastesalt
• 1/2 tspturmeric powder
• 1 tbsptandoori masala powder
• 1 tspdried methi leaves
• 1 tbsplemon juice
• 2 tbspnatural yoghurt
• a sprinklechaat masala
• to tastecoriander, for garnish

Instructions

1. 1

   Marinate the chicken

   Mix the chicken with the melted ghee, ginger and garlic, salt, turmeric, tandoori masala, dried methi, lemon juice and yoghurt. Cover and marinate overnight, or for at least 3 hours.

2. 2

   Thread the chicken

   Thread the marinated chicken cubes onto skewers.

3. 3

   Heat the grill

   Heat the grill to medium and brush the grill with ghee or oil.

4. 4

   Grill the skewers

   Place the skewers on the grill and turn them every 5 minutes so they cook evenly.

5. 5

   Brush while cooking

   Each time you turn the skewers, brush them with the leftover marinade or ghee to help keep the chicken moist.

6. 6

   Finish and garnish

   When the chicken is cooked through, sprinkle it with chaat masala and garnish with coriander. Serve and enjoy.

What are tandoori chicken skewers?

Tandoori-style chicken takes its name from cooking in a tandoor, a clay oven used in Indian cooking. This version adapts those spiced, yoghurt-marinated flavours for a grill and serves the chicken in easy-to-turn cubes.

Nutrition and macros by portion

The nutrition label shows one serving as written: 185 calories, 29g protein, 2g carbs, 7g fat.

Chicken breast provides most of the protein, while the ghee contributes much of the fat; the yoghurt adds a smaller amount of both. The marinade contributes a little carbohydrate, though the exact totals depend on the chicken size and how much seasoning and salt are used. Pair a serving with vegetables and a measured portion of rice or flatbread to make a balanced plate.

Why the marinade works

Yoghurt: it coats the chicken and helps the spices cling during grilling. Lemon juice adds a bright note, while tandoori masala, turmeric and dried methi build the characteristic savoury, aromatic flavour.

Marinating and skewering

Marinating time: overnight gives the flavours longer to develop, but the stated minimum is 3 hours. Thread the cubes with a little room between them so heat can reach their sides.

Getting an even cook

Turning: rotate the skewers every 5 minutes as directed, and brush them with leftover marinade or ghee at each turn. Use the chicken's doneness, not browning alone, to judge when it is ready; the thickest pieces should be cooked through.

What to serve alongside

Serve the skewers with rice or flatbreads and a crisp salad for a simple meal. A cooling yoghurt accompaniment can balance the spices, while a squeeze of lemon brings out the marinade's citrus notes.

Recipe notes & tips

• Cut the chicken into similarly sized cubes so they cook at a similar pace.
• If using wooden skewers, soak them before grilling to help prevent scorching.
• Leave a little space between the chicken pieces when threading them.
• Keep the grill at medium heat and turn the skewers regularly.
• Set aside any marinade you want to use for brushing before it touches raw chicken.

Variations

• Add chilli: mix chilli powder into the marinade for more heat.
• Use chicken thighs: swap in boneless thigh pieces for a richer result.
• Add vegetables: thread chunks of pepper between the chicken pieces.
• Cook under the grill: use a grill pan and turn the skewers until cooked through.
• Make it dairy-free: use an unsweetened plant-based yoghurt and brush with oil instead of ghee.

Common mistakes to avoid

• Uneven cubes: pieces of different sizes finish cooking at different times, so cut them as evenly as possible.
• Crowded skewers: tightly packed chicken can cook unevenly, so leave small gaps between cubes.
• Too little marinating time: the flavours have less time to infuse, so allow at least 3 hours.
• High grill heat: the outside can brown before the middle cooks, so keep the grill at medium.
• Reusing raw marinade: it has touched uncooked chicken, so reserve a portion beforehand if you want it for brushing.

How to store

Refrigerate cooked chicken in an airtight container and use within 3 days. Reheat until piping hot throughout, or enjoy it cold in a salad or wrap.

Frequently asked questions