I love a recipe that can be summed up with three words: stir, marinate, and bake! These super- easy tandoori chicken skewers do just that—all you have to do is stir together all the ingredients, marinate the chicken for a few hours, then assemble the skewers and roast them to perfection.
Sound easy? It truly is! While these kebabs are perfect when baked as directed, I like to run them under the broiler for a few minutes to get a little extra char.
Frequently Asked Questions
What’s in Tandoori Chicken Marinade?
My tandoori marinade is made from Greek yogurt, tomato paste, garlic, ginger, smoked paprika, cayenne pepper, chili powder, garam masala, honey, and lime juice.
It may seem like a lengthy list but you’ll most likely have most of the ingredients in your pantry. All of them are easy to find and this marinade makes the most delicious, tangy, Indian spiced tandoori chicken that you’re guaranteed to love!
Why is it Red?
If you’ve ever ordered tandoori chicken at your local take-out or Indian restaurant and it comes with a bright red hue it’s likely to have food coloring mixed into the marinade.
You can achieve this at home with harissa paste but that will change the taste. To make tandoori chicken with no additives it’ll have more of an orange color than red but will taste incredible!
Is it Spicy? What does it Taste Like?
Tandoori chicken isn’t hot, it’s heavily spiced with garam masala which is a blend of many spices that gives this chicken such a delicious flavor. Use can serve this chicken with your favorite spicy curry sauce or why not add more chili powder or cayenne for more of a spicy kick!
Is Tandoori Chicken Healthy?
Yes, this Indian chicken is lean, low fat and really good for you. Pair it with brown rice or a fresh salad for a super healthy and delicious meal.
Can I Make it in Advance?
I love to marinade this chicken up to 2 hours in advance. You can leave it longer or even overnight but I recommend not adding the lime juice if leaving it that long as it will turn the chicken rubbery.
Instead, add the lime juice closer to cooking time.
Can I use a Different Cut of Chicken?
Absolutely, chicken thighs work just as well. Just make sure they are skinless and boneless for best results and even cooking time.
How to Make Tandoori Chicken
1. Place all the marinade ingredients in a large bowl.
2. Mix the ingredients together and add the chicken tenders, leave to marinate.
3. Thread the chicken onto wooden or metal skewers and place on a foil-lined tray.
4. Bake in the oven until cooked through then broil until slightly charred, serve.
Serving Suggestions
For a light meal serve this chicken with a fresh salad and fresh yogurt raita.
To make this into an Indian inspired feast serve this chicken with a classic curry sauce such as Tikka Masala or Butter Chicken.
I also love to serve it with classic white basmati rice, naan bread or papadums.
Top Tips for Making Tandoori Chicken
- Yogurt is a great marinade for chicken, because its low level of acidity helps tenderize the chicken without affecting the meat’s finished texture. Stick to two hours or less; any more than that and the chicken could start to get rubbery.
- If you want to cut down on clean-up, combine the chicken and marinade ingredients in a Ziploc bag, then just toss it in the trash when you’re done.
- If you’re using wooden skewers, don’t forget to soak them in water for at least 30 minutes before threading the chicken. This will reduce burning in the oven.
- Tandoori chicken is often grilled; if you want that lovely grilled flavor, do like I suggest and broil them for a few minutes (being sure to watch them carefully so they don’t burn).
More Delicious Chicken Recipes You Might Like
If you’ve tried this Tandoori Chicken recipe then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!
Tandoori Chicken Skewers
Ingredients
- 1 cup whole milk Greek yogurt
- 3 Tbsp. tomato paste
- 3 garlic cloves grated
- 2 tsp. grated ginger
- Zest and juice of 1 lime
- 1 tsp. honey
- 2 tsp. kosher salt
- 2 tsp. chili powder
- 1 tsp. garam masala
- 1 tsp. smoked paprika
- ¼ tsp. cayenne pepper
- 2 lb. chicken tenders
- Wooden or metal skewers
- Cilantro leaves and limes to serve
Instructions
- In a medium bowl, whisk together yogurt, tomato paste, grated garlic and ginger, lime zest
- and juice, honey, salt, chili powder, garam masala, paprika, and cayenne pepper.
- Add chicken; stir until coated. Cover and refrigerate 2 hours.
- Soak wooden skewers in water for at least 30 minutes
- Preheat oven to 400°F. Line a rimmed baking sheet with aluminum foil.
- Thread chicken onto soaked skewers, leaving a quarter inch of space in between each piece.
- Roast until chicken is cooked through, about 20 minutes. Remove from oven.
- If desired, set oven to broil; return pan to oven, and broil until slightly charred, about 4 minutes.
- Serve with cilantro and limes.
Notes
- Yogurt is a great marinade for chicken, because its low level of acidity helps tenderize the chicken without affecting the meat’s finished texture. Stick to two hours or less; any more than that and the chicken could start to get rubbery.
- If you want to cut down on clean-up, combine the chicken and marinade ingredients in a Ziploc bag, then just toss it in the trash when you’re done.
- If you’re using wooden skewers, don’t forget to soak them in water for at least 30 minutes before threading the chicken. This will reduce burning in the oven.
- Tandoori chicken is often grilled; if you want that lovely grilled flavor, do like I suggest and broil them for a few minutes (being sure to watch them carefully so they don’t burn).
