Tandoori style chicken skewers

Main Dish
4 servings
15 min
20 min
Very Easy


Number of serving: 4
6 or 8 chicken thighs, boneless and skinless - cut into say 1 and a half inch pieces

1st stage Tandoori marinade:

a pinch of salt

½ teaspoon garlic puree

½ teaspoon ginger puree

a good squeeze of lime juice

2nd stage Tandoori marinade:

3 tablespoons Greek natural yoghurt

2 green chillies - finely chopped

1" cube of ginger- peeled and finely chopped

1 handful chopped coriander

1 teaspoon black pepper

1 tablespoon ground cumin

2 teaspoons garam masala

2 tablespoons tandoori masala spice

½ teaspoon ground fennel seeds - crushed in a pestle and mortar

a pinch white pepper

25 ml mustard oil


  • Start by mixing the 1st stage marinade stuff together in a bowl. Now put in the chicken pieces and rub in the marinade.
  • Leave covered with cling film and refrigerate for 30 minutes. Now in larger bowl, add the yoghurt add all of the 2nd stage tandoori spice ingredients.
  • Remove the chicken from the 1st stage marinade mixture and add to the 2nd stage bowl.
  • Cover the bowl with cling film and leave to marinade overnight or at least
    for 6 hours in the fridge.
  • Now, before you're ready to cook, be sure to remove the chicken from the fridge for at least 20 minutes - or it will be so cold and won't cook as quickly.
  • You can cook this however you fancy, on skewers on the BBQ or you can pan fry them in a little hot vegetable oil and then put onto skewers to serve.
  • Serve immediately with cucumber raita.


Tandoori Style Chicken Skewers, photo 1Tandoori Style Chicken Skewers, photo 2Tandoori Style Chicken Skewers, photo 3


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