Tangy Tandoori Chicken Skewers Recipe

Indian cuisine · 336 calories

About this recipe

Tangy Tandoori Chicken Skewers are a quintessential Indian snack that combines bold flavors with wholesome nutrition. Perfectly marinated chicken is threaded onto skewers and grilled to perfection, creating a satisfying smoky char and a juicy texture. The marinade, made from plant-based yogurt, fresh garlic, ginger powder, chili, turmeric, and lemon juice, ensures every bite is bursting with zesty and aromatic flavors. Garnished with fresh coriander, these skewers make an irresistible appetizer or snack. With 32g of protein per serving, these skewers are ideal for anyone looking to enjoy a delicious yet health-conscious treat. Easy to prepare and quick to cook, they're perfect for impressing guests at a party or indulging in a cozy evening at home.

Ingredients

  • 500 g Haringhata Boneless Frozen Chicken Breast
  • 1 pack (500 g) Bhagyalakshmi Rice Flour
  • 100 g Garlic - Single Clove
  • - Ginger Powder
  • - Red Chilli Powder
  • 20 g Turmeric Powder
  • - Rock Salt
  • 25 g Whole Black Pepper
  • 250 ml Keya Lemon Juice
  • 100g Greek Yogurt
  • 500 ml Oil (For Frying)
  • 1 Bunch Coriander Leaves ( Kottambari Soppu )
  • 1 pc Beco Wooden Bamboo Toothbrush
  • - Coriander Powder-200 Gm
  • - EVE.CUMIN POWDER 50GM
  • 100 g Catch Garlic Paste
  • - Sodelicious So Delicious Cultured Coconutmilk Dairy-Free Yogurt, Strawberry-Banana, 5.3 Ounce Plant-Based Vegan Dairy-Free Yogurt Alternative, Great
  • - Natural Cumin Jeera Powder

Instructions

  1. 1. Cut the chicken breast into bite-sized cubes and set aside in a bowl.
  2. 2. In a separate bowl, mix plant-based yogurt, lemon juice, garlic paste, ginger powder, turmeric, chili powder, rock salt, and black pepper until well combined.
  3. 3. Add the chicken cubes to the marinade, ensuring they are completely coated, and let them rest for 30 minutes.
  4. 4. Soak the wooden skewers in water for 10 minutes to prevent burning during grilling.
  5. 5. Thread the marinated chicken cubes onto the soaked skewers, ensuring even spacing for uniform cooking.
  6. 6. Heat a grill pan or tandoor to medium-high heat and brush with vegetable oil to prevent sticking.
  7. 7. Place the skewers on the grill and cook for 4-5 minutes on each side until the chicken is cooked through and slightly charred.
  8. 8. While the chicken is grilling, finely chop fresh coriander leaves for garnishing.
  9. 9. Once the skewers are cooked, remove them from the grill and let them rest for 2 minutes.
  10. 10. Garnish the skewers with chopped coriander leaves and serve hot with a tangy dip of your choice.