Tandoori chicken has become one of the most popular dishes in the world, especially in the UK where it is a staple of curry houses up and down the country.
Tandoori is a form of cooking from the Punjab region which involves the use of a Tandoor, which is a large clay oven used for cooking breads such as roti and naan and grilling meats like lamb and chicken.
Luckily you don’t need a Tandoor to cook these delicious Tandoori Chicken Skewers, which can be made using a BBQ or in a hot oven. They are perfect for sharing during BBQ season, as finger food during parties and get togethers or as a meal on their own.
Recipe for Tandoori chicken Skewers
Boneless chicken thighs – 800 grams
Lemon juice – 1/2 a lemon
Ginger paste – 25 grams
Garlic paste – 25 grams
For the marinade:
Greek yoghurt – 150 grams
Cooking oil – 30 grams
Paprika powder – 2 tsp
Chilli powder – 1 tsp
Cumin powder – 1 tsp
Garam masala – 2 tsp
Chopped coriander – 10 grams
Wooden skewers – 10
Soak the wooden skewers in water for 30 minutes.
Cut the chicken into 2-inch pieces, marinate with salt, ginger paste, garlic paste and lemon juice. Leave in fridge for 1-2 hours.
Make the second marinade by mixing the yoghurt with paprika powder, chilli powder, cumin powder, garam masala, oil and chopped coriander.
Apply this marinade on the marinated chicken, keep for 30 minutes.
Skewer four pieces of chicken on each skewer.
Chargrill over charcoal or cook in hot oven 220-240 degree centigrade for 25-30 minutes
Sprinkle with lemon juice and enjoy your Tandoori Chicken Skewers with Kohinoor Mint & Coriander Chutney