Tandoori Chicken Skewers

About this recipe

Tandoori chicken skewers are the North Indian showstopper—boneless thigh meat cubed and marinated in the signature yogurt blend, then threaded onto skewers with onion and capsicum for a complete grilled meal. Threading onto skewers creates more surface area for browning and char, letting some pieces develop dark edges while others stay creamy inside. This is the kind of dish a grandmother would make for a festival, the smell announcing celebration before anyone sees the food. The marinade is built around thick yogurt, hung curd or Greek yogurt, which tenderizes while creating that characteristic pale-orange exterior. Kashmiri red chilli powder provides color without overwhelming heat. Tandoori masala and garam masala blend with crushed kasuri methi (dried fenugreek leaves) to build a complexity that feels restaurant-quality. Lemon juice adds brightness; mustard oil adds richness. The marinade needs at least three hours to work, but overnight is where the magic happens—every fiber of meat gets perfumed and seasoned through. The critical step is marinating time and grill temperature. The meat needs hours to absorb the flavors fully. When you grill, get the heat genuinely high so the exterior chars and the inside stays juicy. Brush with leftover marinade during cooking to build layers. Serve tandoori chicken skewers hot with mint chutney, sliced raw onion, and lemon wedges. They're high-protein at 36g per serving, perfect for meal prep or entertaining. Serve alongside warm rotis or rice, or as a standalone appetizer. Leftovers keep for three days in the fridge and are excellent cold or reheated gently.