Juicy pieces of chicken marinated in a vibrant yogurt and spice blend, grilled or roasted to smoky perfection, and served with a cooling cucumber-mint raita. A modern twist on a North Indian classic.
Yields 8 Servings Servings Quarter (2 Servings) Half (4 Servings) Default (8 Servings) Double (16 Servings) Triple (24 Servings) Prep Time 25 minsCook Time 15 minsTotal Time 40 minsFor the Tandoori Chicken
1.10 lbs boneless chicken thighs or breasts, cut into bite-sized pieces
1 cup Greek yogurt
2 tbsp lemon juice
1 tbsp ginger-garlic paste (or 1 tsp each minced)
1 ½ tsp ground cumin
1 tsp ground coriander
1 tsp turmeric
1 ½ tsp smoked paprika or Kashmiri chili powder
½ tsp garam masala
Salt, to taste
1 tbsp vegetable oil (plus more for grilling)
Optional: a few drops of red food coloring (for traditional color)
For the Raita
1 cup Greek yogurt
½ cup cucumber, grated and drained
1 tbsp mint, finely chopped
1 tbsp fresh coriander (cilantro), chopped
½ tsp cumin powder
Salt to taste
Optional: squeeze of lemon juice
Marinate the Chicken
1
In a bowl, combine:
Yogurt, lemon juice, ginger-garlic paste
All spices, salt, and oil
Add chicken pieces and toss to coat evenly.
Cover and refrigerate for at least 2 hours , up to overnight.
Prepare the Raita
2
Mix all raita ingredients in a bowl until smooth.
Chill until ready to serve.
Cook the Skewers
3
Thread marinated chicken onto metal or soaked wooden skewers .
Grill over medium-high heat (BBQ or grill pan) for 10–12 minutes , turning occasionally, until charred and cooked through.
Rest for 2 minutes before serving.
Serve
4
Serve hot skewers on a platter with raita in a small bowl.
Garnish with lime wedges , sliced red onion , and fresh cilantro .
Variations
5
Use paneer or cauliflower florets for a vegetarian option.
Add chili flakes to the marinade for extra heat.
Serve with naan chips or pickled onions on the side.
Pairing Suggestions
6
Wine: Off-dry Riesling, rosé, or lightly oaked Chardonnay
Beer: Mango wheat beer or a crisp lager
NA: Spiced lemonade or cucumber-mint cooler
Ingredients For the Tandoori Chicken
1.10 lbs boneless chicken thighs or breasts, cut into bite-sized pieces
1 cup Greek yogurt
2 tbsp lemon juice
1 tbsp ginger-garlic paste (or 1 tsp each minced)
1 ½ tsp ground cumin
1 tsp ground coriander
1 tsp turmeric
1 ½ tsp smoked paprika or Kashmiri chili powder
½ tsp garam masala
Salt, to taste
1 tbsp vegetable oil (plus more for grilling)
Optional: a few drops of red food coloring (for traditional color)
For the Raita
1 cup Greek yogurt
½ cup cucumber, grated and drained
1 tbsp mint, finely chopped
1 tbsp fresh coriander (cilantro), chopped
½ tsp cumin powder
Salt to taste
Optional: squeeze of lemon juice
Directions Marinate the Chicken
1
In a bowl, combine:
Yogurt, lemon juice, ginger-garlic paste
All spices, salt, and oil
Add chicken pieces and toss to coat evenly.
Cover and refrigerate for at least 2 hours , up to overnight.
Prepare the Raita
2
Mix all raita ingredients in a bowl until smooth.
Chill until ready to serve.
Cook the Skewers
3
Thread marinated chicken onto metal or soaked wooden skewers .
Grill over medium-high heat (BBQ or grill pan) for 10–12 minutes , turning occasionally, until charred and cooked through.
Rest for 2 minutes before serving.
Serve
4
Serve hot skewers on a platter with raita in a small bowl.
Garnish with lime wedges , sliced red onion , and fresh cilantro .
Variations
5
Use paneer or cauliflower florets for a vegetarian option.
Add chili flakes to the marinade for extra heat.
Serve with naan chips or pickled onions on the side.
Pairing Suggestions
6
Wine: Off-dry Riesling, rosé, or lightly oaked Chardonnay
Beer: Mango wheat beer or a crisp lager
NA: Spiced lemonade or cucumber-mint cooler
Tandoori Chicken Skewers with Raita
