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- 1 lb boneless chicken thighs, cut into bite-sized pieces - 1 cup plain yogurt - 2 tablespoons vegetable oil - 2 tablespoons lemon juice - 2 cloves garlic, minced - 1 tablespoon ginger, grated - 1 tablespoon tandoori masala - 1 teaspoon turmeric powder - 1 teaspoon cumin powder - 1 teaspoon paprika - Salt to taste The chicken thighs are my favorite for this dish. They stay tender and juicy. The plain yogurt helps to marinate the chicken. It adds creaminess and tang. The spices and seasonings make the chicken pop with flavor. Tandoori masala is key here. It gives that classic taste. - Fresh cilantro for garnish - Lemon wedges for serving Fresh cilantro adds color and brightness. Lemon wedges give a zesty kick when squeezed over the skewers. Both enhance the dish in a simple way. - Skewers (metal or soaked wooden) - Grill or oven You can use metal skewers for easy handling. If you choose wooden skewers, soak them first. This step helps prevent burning. A grill gives a nice char, but an oven works too. Both methods will cook the chicken well. For the full cooking experience, check out the Full Recipe. To start, mix the yogurt and spices in a bowl. You’ll need one cup of plain yogurt. Then, add two tablespoons of vegetable oil, two tablespoons of lemon juice, and two cloves of minced garlic. Next, include one tablespoon of grated ginger and one tablespoon of tandoori masala. This spice gives the chicken its unique flavor. Add one teaspoon each of turmeric, cumin, and paprika. Finally, sprinkle in some salt. Whisk this mixture well. This marinade holds the key to great taste. Marination is very important. It allows the chicken to soak up all the flavors. The longer you marinate, the better it tastes. Try to marinate for at least two hours. If you have time, let it sit overnight. This step makes a big difference. After preparing the marinade, add the chicken pieces to the bowl. Ensure they are well-coated. Cover the bowl with plastic wrap and place it in the fridge. This cool temperature helps the chicken absorb the flavors better. If you want the most flavor, marinate for longer. Overnight is best. Just remember to take it out of the fridge about 30 minutes before cooking. This helps the chicken cook more evenly. Now, it's time to grill! Preheat your grill or oven to 400°F (200°C). If you use wooden skewers, soak them in water for at least 30 minutes. This prevents them from burning. Next, thread the marinated chicken pieces onto the skewers. Leave a little space between each piece. This helps them cook evenly. Place the skewers on the grill or on a baking sheet in the oven. Cook for 15 to 20 minutes. Turn them occasionally. The chicken should be cooked through and have a nice char. Ensure the internal temperature reaches 165°F (75°C). After cooking, let the skewers rest for a few minutes. This keeps them juicy. You can garnish with fresh cilantro and serve with lemon wedges for a burst of flavor. Enjoy your tasty Tandoori Chicken Skewers! For the full recipe, check out the instructions above. To bring out the best flavor in your Tandoori Chicken Skewers, marination is key. Use a good amount of yogurt for a tender and juicy chicken. The acidity in yogurt helps break down the meat. For maximum flavor, marinate the chicken for at least two hours. I recommend overnight marination for even better taste. - Tip: Always refrigerate your marinade. This keeps the chicken fresh and prevents any unwanted bacteria. Getting that perfect char on your skewers is a joy. Make sure to preheat your grill or oven to 400°F (200°C). This heat helps to seal in the juices. - Cooking Time: Grill or roast the skewers for about 15 to 20 minutes. Turn them occasionally for even cooking. Check the internal temperature; it should reach 165°F (75°C). - Tip: If you want extra char, finish with high heat for the last few minutes. Tandoori Chicken Skewers shine when paired with the right sides. I love serving them with naan bread or rice. You can also add fresh veggies like cucumber or a simple salad for a cooling effect. - Dips: Mint chutney or yogurt sauce are perfect companions. They add creaminess and balance the spices. - Presentation: For a stunning display, arrange the skewers on a platter. Garnish with fresh cilantro and lemon wedges. This makes the dish look vibrant and inviting. For the full recipe, check out the details above. {{image_2}} You can swap chicken for lamb or paneer. Lamb adds a rich taste, while paneer is great for a vegetarian twist. If you choose lamb, cook it for about 20-25 minutes. For paneer, just 10-15 minutes will do since it's softer. Experiment with spices to change the taste. For instance, try adding cardamom or cinnamon for warmth. You can also use a blend of herbs like mint or cilantro in the marinade. If you're vegetarian, use tofu or vegetables for a tasty alternative. You can bake or grill your skewers. Grilling gives a smoky flavor and nice char. Baking is easy—just set your oven to 400°F (200°C) and cook for 15-20 minutes. If you own an air fryer, it can cook these skewers quickly while keeping them juicy. Adjust the time to about 10-15 minutes for that perfect crisp. To store cooked Tandoori Chicken Skewers, let them cool first. Place the skewers in an airtight container. You can keep them in the fridge for up to four days. Make sure they are well-sealed. This helps maintain their flavor and texture. The best method to reheat Tandoori Chicken Skewers is in the oven. Preheat your oven to 350°F (175°C). Place the skewers on a baking sheet and cover them with foil. This keeps them moist. Heat for about 10-15 minutes, or until warmed through. Avoid using the microwave as it can dry them out. To freeze marinated chicken, place it in a freezer bag before cooking. Remove as much air as possible to avoid freezer burn. You can keep it frozen for up to three months. When ready to cook, thaw it overnight in the fridge. This ensures even cooking and keeps the chicken juicy. You can cook Tandoori Chicken Skewers in an oven or on a stovetop. For the oven, preheat it to 400°F (200°C). Place the skewers on a baking sheet. Cook for 15-20 minutes, turning halfway. Check the chicken's internal temperature; it should reach 165°F (75°C). For stovetop cooking, use a grill pan. Heat it over medium-high heat. Cook the skewers for about 15 minutes, turning often for even cooking. Both methods give you tasty, flavorful chicken. Yes, you can use chicken breasts. However, chicken thighs have more fat, making them juicier. Breasts can dry out faster if overcooked. If you choose breasts, watch the cooking time closely. Cut them into equal pieces for even cooking. This way, you can still enjoy a great meal, but thighs often give the best taste and texture. Tandoori masala is a spice blend used in Tandoori cooking. It usually includes spices like cumin, coriander, and paprika. You can make your own mix at home. Combine the following spices: - 1 tablespoon cumin powder - 1 tablespoon coriander powder - 1 tablespoon paprika - 1 teaspoon turmeric powder - 1 teaspoon garam masala - 1 teaspoon chili powder (adjust for heat) Mix these together and store them in an airtight jar. This homemade blend adds great flavor to your chicken skewers. The spice level of Tandoori Chicken Skewers can vary. You control it by adjusting the amount of chili powder in the marinade. If you want less heat, cut back on chili powder or use sweet paprika. You can also add a bit of honey or sugar to balance the spice. This way, you can make your skewers as mild or spicy as you like! Tandoori chicken skewers are simple yet flavorful. You learned about the main ingredients, like chicken thighs, yogurt, and spices. Marinating is key for great taste. We covered grilling techniques and serving ideas, plus variations using other proteins or spices. Remember, proper storage keeps leftovers fresh. Enjoy making this dish your own! Taste and creativity are your best friends in the kitchen. Dive in and share your tasty results!

Tandoori Chicken Skewers

Elevate your grilling game with these delicious tandoori chicken skewers! Marinated in a vibrant mix of yogurt, spices, and fresh ingredients, these skewers are bursting with flavor. Perfect for your next barbecue or a quick weeknight dinner, they are easy to make and sure to impress. Ready to tantalize your taste buds? Click through to discover the full recipe and get cooking today!
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Ingredients
  

1 lb (450g) boneless chicken thighs, cut into bite-sized pieces

1 cup plain yogurt

2 tablespoons vegetable oil

2 tablespoons lemon juice

2 cloves garlic, minced

1 tablespoon ginger, grated

1 tablespoon tandoori masala (store-bought or homemade)

1 teaspoon turmeric powder

1 teaspoon cumin powder

1 teaspoon paprika

Salt to taste

Skewers (metal or soaked wooden)

Fresh cilantro for garnish

Lemon wedges for serving

Instructions
 

In a mixing bowl, whisk together the plain yogurt, vegetable oil, lemon juice, minced garlic, grated ginger, tandoori masala, turmeric, cumin, paprika, and salt until well combined. This will be your marinade.

    Add the chicken pieces to the marinade, ensuring they are well-coated. Cover the bowl with plastic wrap and marinate in the fridge for at least 2 hours, preferably overnight for maximum flavor.

      Preheat your grill or oven to 400°F (200°C). If using wooden skewers, ensure they have been soaked in water for at least 30 minutes prior to help prevent burning.

        Thread the marinated chicken pieces onto the skewers, leaving a little space between each piece for even cooking.

          Place the skewers on the grill or on a baking sheet if using the oven. Cook for 15-20 minutes, turning occasionally, until the chicken is cooked through and has a nice char. The internal temperature should reach 165°F (75°C).

            Once cooked, remove the skewers from the grill/oven and let them rest for a few minutes.

              Garnish with freshly chopped cilantro and serve with lemon wedges on the side for an extra zing.

                Prep Time: 15 mins | Total Time: 2 hrs 35 mins | Servings: 4