Grilled Tandoori Chicken Skewers – Smoky, Juicy & Packed with Spice

Introduction

If you love bold, aromatic flavors and smoky char-grilled meats, grilled tandoori chicken skewers are a must-make. These vibrant, spice-marinated chicken pieces are threaded onto skewers and grilled to juicy perfection — giving you all the deliciousness of traditional tandoori chicken without needing a clay oven.

Tandoori chicken has its roots in Punjabi cuisine and is beloved across the Indian subcontinent. The signature red-orange hue, the deep yogurt-based marinade, and the slightly charred finish all contribute to its irresistible flavor. This skewer version, often called tandoori chicken tikka, is ideal for sharing, snacking, or serving as a flavorful starter.

Whether you’re planning a barbecue, meal prepping for the week, or making appetizers for a party, these grilled chicken skewers bring bold taste and vibrant color to the table.

Ingredients Overview

A rich, spiced marinade is key to authentic tandoori chicken flavor. Here’s what you’ll need:

Chicken:

• Boneless skinless chicken thighs or breasts – Thighs are more tender and forgiving on the grill, but breasts also work if marinated well.

Marinade Base:

• Plain yogurt – Tenderizes the chicken and forms the base for the marinade.

• Lemon juice – Adds brightness and helps balance the richness of the spices.

• Ginger-garlic paste – Essential for that deep, aromatic backbone.

Spices:

• Garam masala – Classic Indian spice blend.

• Ground cumin – Earthy and warming.

• Coriander powder – Adds citrusy depth.

• Paprika or Kashmiri red chili powder – For vibrant color without overwhelming heat.

• Turmeric – Subtle bitterness and color.

• Cayenne or hot chili powder – Optional, for a spicy kick.

• Salt – Essential for seasoning throughout.

Optional Enhancers:

• Mustard oil or neutral oil – Helps carry flavor and adds a touch of smokiness.

• Fenugreek leaves (kasuri methi) – For a hint of bitterness and authentic aroma.

• Red food color – Optional, for a restaurant-style red hue.

Garnish:

• Lemon wedges

• Sliced onions and fresh cilantro

• Mint chutney or raita for serving

Step-by-Step Instructions

1. Prepare the Chicken

• Cut 1.5 to 2 pounds of chicken into 1½-inch chunks.

• Pat dry with paper towels.

2. Make the Marinade

In a large bowl, mix:

• ¾ cup plain yogurt

• 2 tbsp lemon juice

• 1 tbsp ginger-garlic paste

• 1 tsp ground cumin

• 1 tsp coriander powder

• 1 tsp garam masala

• 1 tsp paprika or Kashmiri chili

• ½ tsp turmeric

• ½ tsp cayenne (optional)

• 1½ tsp salt

• 1 tbsp oil

• Optional: 1 tsp crushed fenugreek leaves and a drop of red food coloring

Mix until smooth.

3. Marinate the Chicken

• Add chicken pieces to the marinade and toss to coat evenly.

• Cover and refrigerate for at least 4 hours, preferably overnight.

4. Skewer & Preheat Grill

• Thread the marinated chicken onto metal or soaked wooden skewers.

• Preheat grill (or grill pan) to medium-high heat. Oil the grates to prevent sticking.

5. Grill to Perfection

• Grill skewers for 10–12 minutes, turning every few minutes for even charring.

• Cook until chicken is lightly charred on the edges and internal temp reaches 165°F (74°C).

6. Rest & Serve

• Rest for 5 minutes off the heat.

• Serve hot with lemon wedges, fresh onion slices, and mint yogurt dip or green chutney.

Tips, Variations & Substitutions

Tips:

• Yogurt-based marinades tenderize meat — don’t skip the marination time.

• For oven broiling, place skewers on a rack under the broiler for 12–15 minutes, flipping halfway.

• Use metal skewers for easy turning and better heat conduction.

Variations:

• Add veggies like bell peppers or red onion to skewers for a full grilled platter.

• Make it creamier: Add 1 tbsp cream or Greek yogurt to the marinade for a richer flavor.

• Smoky twist: Add a piece of hot charcoal in a small bowl over the marinated chicken, drop oil on it, and cover for 2 minutes for a smoky aroma.

Substitutions:

• Dairy-free: Use coconut yogurt or non-dairy alternatives for the marinade.

• Chicken breasts: Slice into thinner strips to prevent drying and reduce cook time.

• Spice swap: Use store-bought tandoori masala if you’re short on time.

Serving Ideas & Occasions

These grilled tandoori chicken skewers are wonderfully versatile and always a hit.

Serve With:

• Warm naan or pita bread

• Jeera (cumin) rice or turmeric basmati rice

• Cooling cucumber raita or green mint chutney

• Grilled vegetables or a simple cucumber-onion salad

Perfect For:

• Summer grilling parties

• Indian-themed dinners

• Appetizers for potlucks or holiday gatherings

• Weeknight dinners with leftover-friendly potential

Leftovers Tip:
Use leftover chicken in wraps, salads, grain bowls, or naan pizzas.

Nutritional & Health Notes

Tandoori chicken is naturally:

• High in protein

• Low in carbs

• Grilled, not fried, making it a healthier non-veg option

Per skewer (approximate):

• Calories: ~180

• Protein: ~22g

• Fat: ~9g

• Carbs: ~2g

To lighten it up:

• Use low-fat yogurt

• Skip the oil or reduce amount

• Serve with salad instead of bread

FAQs

Q1: Can I use chicken breast instead of thighs?

A: Yes, but thighs stay juicier during grilling. If using breasts, marinate well and avoid overcooking.

---

Q2: How long should I marinate the chicken?

A: At least 4 hours, but overnight is best for deep flavor and tenderness.

---

Q3: Can I cook this in the oven?

A: Yes. Bake at 425°F (220°C) for 20–25 minutes, or broil on high for 12–15 minutes, flipping once.

---

Q4: What does tandoori mean?

A: Tandoori refers to food cooked in a tandoor — a traditional clay oven. The name now describes dishes made in that style, often with yogurt and spice marinades.

---

Q5: Can I make it less spicy?

A: Use paprika or Kashmiri chili instead of hot chili powder. It keeps the color without the heat.

---

Q6: How do I prevent the chicken from sticking to the grill?

A: Make sure your grill is well-oiled and preheated. Don’t flip too soon — let the sear form first.

---

Q7: Can I freeze the marinated chicken?

A: Absolutely. Freeze it raw in the marinade for up to 1 month. Thaw overnight before grilling.

Print