Tandoori-Inspired Chicken Kebabs

Name: Tandoori-Inspired Chicken Kebabs
Yield: 4 to 6 Servings
Ingredients: 1 cup plain whole-milk yogurt OR ¾ cup plain whole-milk Greek yogurt thinned with 3 tablespoons water; 4 medium garlic cloves, smashed and peeled; 1 medium red OR yellow onion, half roughly chopped, half thinly sliced, reserved separately; 1 1-inch piece fresh ginger, peeled and roughly chopped; 2 tablespoons grapeseed or other neutral oil; 1 tablespoon sweet paprika; 1 1/2 teaspoons garam masala; 1/2 teaspoon cayenne pepper OR ¼ teaspoon ground turmeric OR both; Kosher salt and ground black pepper; 2 pounds boneless, skinless chicken breasts OR thighs, trimmed and cut into 1½-inch pieces; Optional garnish: Chopped fresh cilantro OR chutney OR sliced tomatoes OR lemon wedges OR a combination

By Courtney Hill

4 to 6 Servings

Tandoori chicken traditionally is marinated for hours in yogurt and fragrant spices before it is cooked in a tandoor oven. Our weeknight-friendly, tandoori-inspired kebabs feature an easy marinade of yogurt, paprika, garam masala, cayenne and a few other aromatics. Just whirl everything in a blender, then combine with chunks of chicken. If you have time, marinate the chicken overnight, though even 30 minutes will go a long way to boost flavor and tenderize the meat. The marinade also helps the kebabs brown beautifully under the broiler. Serve with warm naan or basmati rice.

Ingredients

1

cup plain whole-milk yogurt OR ¾ cup plain whole-milk Greek yogurt thinned with 3 tablespoons water
4

medium garlic cloves, smashed and peeled

Directions

01

In a blender, combine half the yogurt, the garlic, chopped onion, ginger, oil, paprika, garam masala, cayenne, 1¼ teaspoons salt and 1 teaspoon black pepper. Puree until smooth, about 1 minute, scraping the jar as needed. Transfer 2 tablespoons of the puree to a small bowl and stir in the remaining yogurt. Cover and refrigerate until ready to serve. Scrape the remaining puree into a medium bowl, add the chicken and stir to coat. Cover and refrigerate for at least 30 minutes or up to 4 hours.

Reviews

Catherine S.

January 18, 2023

Good one to prep ahead then on the table in minutes

My onion was too strong and I diluted the marinade using low fat buttermilk by 1:1. It worked and the chicken was great, loved the broiler method for that crispy but still moist cook. Used a tzaki sauce with the chicken and pita. Next time I'll try shallots.

Diana L.

December 15, 2022

Pretty good

I had chicken legs instead of thighs. I marinated them for 4 hours then baked it in the oven at 425 for 50 min and it came out really good.

Tandoori-Inspired Chicken Kebabs

Ingredients

Directions

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