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Tandoori-Inspired Chicken Kebabs
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.
4 to 6
Servings
30 minutes
plus marinating
Ingredients
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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
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01In 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.
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