Spicy Tandoori Chicken Skewers Recipe

Name: Spicy Tandoori Chicken Skewers
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Indian
Ingredients: 300 g Nutrich Chicken Thigh Boneless; 100g Greek Yogurt; 100 g Catch Garlic Paste; 100 g Catch Ginger Paste; - Red Chilli Powder; 20 g Turmeric Powder; 50 g Everest Cumin Powder; 250 ml Keya Lemon Juice; 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised; 500 ml Oil (For Frying); 1 Bunch Mint Leaves (Pudina); 1 Bunch Coriander Leaves ( Kottambari Soppu ); medium Chilli Green Long; 1 pack (500 g) Bhagyalakshmi Rice Flour

Indian cuisine · 517 calories

About this recipe

Spicy Tandoori Chicken Skewers bring the bold flavors of Indian cuisine to your table with juicy, marinated chicken grilled to perfection. This easy-to-make, high-protein snack is perfect for a quick bite or post-gym meal prep. The chicken is infused with aromatic spices like cumin, coriander, and red chili, and paired with a tangy mint chutney for a refreshing contrast. Preparing this dish is straightforward, requiring just one pan and minimal effort, yet the result is impressive enough to serve guests or enjoy solo. Whether you're craving comfort food or need a flavorful protein boost, these skewers are a satisfying choice.

Ingredients

300 g Nutrich Chicken Thigh Boneless
100g Greek Yogurt
100 g Catch Garlic Paste
100 g Catch Ginger Paste
- Red Chilli Powder
20 g Turmeric Powder
50 g Everest Cumin Powder
250 ml Keya Lemon Juice
1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
500 ml Oil (For Frying)
1 Bunch Mint Leaves (Pudina)
1 Bunch Coriander Leaves ( Kottambari Soppu )
medium Chilli Green Long
1 pack (500 g) Bhagyalakshmi Rice Flour

Instructions

1. Cut the chicken thighs into bite-sized pieces and set aside in a mixing bowl.
2. In a separate bowl, mix yogurt, garlic paste, ginger paste, red chili powder, turmeric, cumin, coriander, lemon juice, and salt to create the marinade.
3. Pour the marinade over the chicken pieces and coat them thoroughly. Let it sit for 20 minutes to absorb the flavors.
4. While the chicken marinates, prepare the mint chutney by blending mint leaves, coriander leaves, green chili, lemon juice, and a sprinkle of salt until smooth.
5. Preheat a grill pan or tawa on medium heat and brush it lightly with vegetable oil.
6. Skewer the marinated chicken pieces onto wooden skewers, ensuring even spacing for proper cooking.
7. Grill the skewers on the hot pan, turning occasionally, until the chicken is cooked through and slightly charred, about 10 minutes.
8. In the final minute, sprinkle rice flour over the skewers to add a crispy texture, ensuring an even coating.
9. Remove the skewers from the pan and let them rest for 2 minutes to settle the juices.
10. Serve the skewers hot with the prepared mint chutney on the side for dipping.