Tandoori Chicken Skewers

Tandoori Chicken Skewers

6
Hanadi 0

"This is one of my favorites, especially when friends are over."

Ingredients 8 h 35 m {{adjustedServings}} servings 181 cals

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 181 kcal
  • 9%
  • Fat:
  • 3.7 g
  • 6%
  • Carbs:
  • 9.5g
  • 3%
  • Protein:
  • 26.8 g
  • 54%
  • Cholesterol:
  • 65 mg
  • 22%
  • Sodium:
  • 99 mg
  • 4%

Based on a 2,000 calorie diet

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Directions

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  1. Combine yogurt, red onion, lemon juice, ginger, garlic, garam masala, cumin, chili powder, and turmeric in a bowl. Place chicken breasts into yogurt mixture, stir to coat, and marinate overnight.
  2. Preheat oven to 360 degrees F (180 degrees C). Spray a baking pan with cooking spray.
  3. Cut chicken into bite-size pieces and thread onto skewers. Discard used marinade. Lay skewered chicken into baking pan.
  4. Bake in the preheated oven until chicken is browned with a few blackened spots and the juices run clear, about 20 minutes. An instant-read meat thermometer inserted into the thickest piece should read at least 160 degrees F (70 degrees C).
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Footnotes

  • Editor's Note:
  • The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.
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Reviews 6

  1. 6 Ratings

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AdMae
1/7/2015

all that's missing is the tandoori

keprice35
9/23/2013

Delicious chicken! I up all the spices a bit (we like things spicy!) and also cook them over the bbq. They turn out amazing every time!

ONIOND
1/8/2015

Recipe Group: Yummy chicken. I cubed before marinating (I like to cut the chicken up while just a hair frozen, it's much easier). I used three breasts only because they were enormous. Only other change was to use bottled lemon juice instead of fresh. I soaked my bamboo skewers in water before threading the chicken on. It's a very easy recipe. I felt kinda bad throwing away a whole onion though; maybe a half onion would be enough to flavor. I convect roasted at 350 for about 20 minutes; served with homemade naan, yum!