Tandoori Chicken Kebab - In this recipe cubed Chicken Thighs are marinated in a tangy blend of yogurt, Garlic and fragrant spices. The kebabs can be grilled, baked in the oven or cooked on the BBQ. It can be made with or without red food colouring.
Tandoori Chicken Kebab
Ingredients for Tandoori Chicken Kebab
Boneless skinless Chicken Thighs
Natural or Greek Yoghurt
Gram or Chickpea Flour
Garlic
Ginger
Green Chilli
Paprika - Smoked or Mild
Turmeric Powder
Chilli Powder
Coriander Powder
Cumin Powder
Garam Masala
Cinnamon
Salt
Black Pepper
Lemon Juice
Dry Fenugreek (optional)
Tandoori Powder (optional)
How to make Tandoori Chicken Kebab
Tandoori Chicken kebabs are very simple to make, they are basically marinaded chicken, threaded onto skewers and cooked through.
Prep the chicken thighs by trimming away any excess fat, then cut into equal sized chunks.
Soak skewers for 30 minutes if using.
Combine the marinade ingredients with the chicken in a bowl.
Marinade and leave for 30 minutes or overnight. The longer the better!
Preheat the grill to medium-high heat.
Thread meat onto skewers. (If using). Add the chicken skewers or chicken pieces to a lined tray.
Grill the kebabs or chicken pieces until golden brown and cooked through.
In the version below, I added a little powdered red food colouring. (Found in South Asian Shops).
Can these Tandoori Kebabs be made in the oven?
If you use bamboo skewers, soak them for about 30 minutes in water before using.
Then thread the marinaded chicken onto the skewers and cook for 15 - 20 minutes on high.
Tips for making Tandoori Chicken Kebabs:
Soak skewers in water for at least 30 minutes before using.
I like to use Chicken Thighs in this recipe because they are more tender, take on flavour better and are juicier.
These Chicken Kebabs are great for meal prep/lunch boxes.
Marinade overnight or for at least 30 minutes.
Easier Tandoori Chicken Kebabs
You can use a ready blend such as Tandoori Chicken Powder or Paste (Pataks). This can be used alone or alongside a tablespoon each of Chicken Tikka Paste and Kashmiri Paste by Patak's.
Fridge/Freezer Instructions
Fridge - These Chicken Kebabs keep well in the fridge for up to 1 week.
Freezer - To freeze these kebabs, you will need to flash freeze them first. Which means, freeze them flat on a baking tray first to make sure they freeze quickly, evenly and without getting stuck together. Then you can remove them to a ziplock bag or wrap the entire tray in cling film/foil.
YOU MAY ALSO LIKE:
DID YOU MAKE THIS RECIPE?
*If you made this recipe, please don't forget to leave a comment/rate. We love to hear form you! Safira x
Tandoori Chicken Kebab
Ingredients
- 500 g Skinless Boneless Chicken Thighs Cleaned and cut into chunks
Marinade Ingredients
- 1 tablespoon Oil
- 3 tablespoon Natural or Greek Yoghurt
- 2 teaspoon Gram or Chickpea Flour
- 4 - 6 cloves Garlic Crushed
- 1 ½ inch Ginger Crushed
- 2 Green Chillies Crushed or 1 teaspoon Green Chilli Paste
- Pinch Dry Fenugreek Crushed, Optional
- 2 teaspoon Tandoori Powder Optional
- 1 teaspoon Cumin Powder
- 1 teaspoon Coriander Powder
- ½ teaspoon Turmeric Powder
- 1 - 2 teaspoon Chilli Powder Adjust according to taste
- 1 teaspoon Smoked Paprika or Mild
- Pinch Cinnamon Powder
- ½ teaspoon Garam Masala Powder
- ¼ teaspoon Ground Black Pepper
- Salt
- ½ Lemon Juice only
- Powdered Red Food Colouring A large pinch, Optional
Instructions
- Soak skewers for 30 minutes if using.
- Combine the marinade ingredients with the chicken in a bowl. Marinade and leave for 30 minutes or overnight. The longer the better.
- Preheat the grill to medium high heat.
- Thread meat onto skewers. (If using). Add the chicken skewers or chicken pieces to a lined tray.
- Grill the kebabs or chicken pieces until golden brown and cooked through. Around 15 - 20 minutes.
Leave a Reply