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    Home » Lunch

    29th December 2020 Dinner

    Home » Lunch

    Tandoori Chicken Kebab

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    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 skewers and pieces in a plate

    Tandoori Chicken Kebab

    Tandoori Chicken Kebabs are made with a yoghurt marinade flavoured with Garlic, Ginger, Green Chilli and Spices.
     
    I add some Gram Flour to help the spices adhere to the meat.
     
    The orangey red look is achieved with food colouring.

    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 chicken in bowl

    Chicken, Yoghurt and Spices in a bowl with spoon

    Marinade and leave for 30 minutes or overnight. The longer the better!

    Yoghurt, Spices and Chicken in a bowl

    Preheat the grill to medium-high heat.

    Thread meat onto skewers. (If using). Add the chicken skewers or chicken pieces to a lined tray.

    Marinaded Chicken on a foil lined tray

    4 chicken skewers on a tray

    Grill the kebabs or chicken pieces until golden brown and cooked through. 

    Grilled Chicken in a tray

    In the version below, I added a little powdered red food colouring. (Found in South Asian Shops).

    Tandoori Chicken Kebab skewers and pieces in a plate

    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.

    To cook from the freezer - These kebabs can be cooked directly from the freezer on the grill. Grill them, covered, over medium-high heat, turning frequently, for around 15 - 20 minutes. Or in the oven for 15 - 20 minutes. 

    YOU MAY ALSO LIKE:

    Indian Chicken Kebabs

    Shish Tawook

    Chicken Frankie

    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 skewers and pieces in a plate
    5 from 3 votes
    Print

    Tandoori Chicken Kebab

    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.

    Course Dinner, Lunch, Meal Prep
    Cuisine Indian
    Keyword Indian Kebabs, Tandoori Chicken, Tandoori Chicken Kebabs
    Prep Time 5 minutes
    Cook Time 20 minutes
    Marinade 30 minutes
    Total Time 55 minutes
    Servings 4
    Calories 228 kcal
    Author Safira

    Ingredients

    • 500 g Skinless Boneless Chicken Thighs Cleaned and cut into chunks

    Marinade Ingredients

    • 1 tbsp Oil
    • 3 tbsp Natural or Greek Yoghurt
    • 2 tsp Gram or Chickpea Flour
    • 4 - 6 cloves Garlic Crushed
    • 1 ½ inch Ginger Crushed
    • 2 Green Chillies Crushed or 1 tsp Green Chilli Paste
    • Pinch Dry Fenugreek Crushed, Optional
    • 2 tsp Tandoori Powder Optional
    • 1 tsp Cumin Powder
    • 1 tsp Coriander Powder
    • ½ tsp Turmeric Powder
    • 1 - 2 tsp Chilli Powder Adjust according to taste
    • 1 tsp Smoked Paprika or Mild
    • Pinch Cinnamon Powder
    • ½ tsp Garam Masala Powder
    • ¼ tsp Ground Black Pepper
    • Salt
    • ½ Lemon Juice only
    • Powdered Red Food Colouring A large pinch, Optional

    Instructions

    1. Soak skewers for 30 minutes if using.

    2. Combine the marinade ingredients with the chicken in a bowl. Marinade and leave for 30 minutes or overnight. The longer the better.

    3. Preheat the grill to medium high heat.

    4. Thread meat onto skewers. (If using). Add the chicken skewers or chicken pieces to a lined tray.

    5. Grill the kebabs or chicken pieces until golden brown and cooked through.  Around 15 - 20 minutes.

    Recipe Notes

    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.

    To cook from the freezer - These kebabs can be cooked directly from the freezer on the grill. Grill them, covered, over medium-high heat, turning frequently, for around 15 - 20 minutes. Or in the oven for 15 - 20 minutes. 
     
    Powdered Red Food Colouring
    This can be found in South Asian Superstores.
     

    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.

     
    Nutrition Facts
    Tandoori Chicken Kebab
    Amount Per Serving
    Calories 228 Calories from Fat 72
    % Daily Value*
    Fat 8g12%
    Saturated Fat 1g6%
    Cholesterol 88mg29%
    Sodium 192mg8%
    Potassium 400mg11%
    Carbohydrates 9g3%
    Fiber 2g8%
    Sugar 2g2%
    Protein 29g58%
    Vitamin A 511IU10%
    Vitamin C 15mg18%
    Calcium 53mg5%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

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