Recipe Ingredients
Tandoori Chicken Kebabs
- 2 pounds chicken breast, cubed
- 1 cup Desi Whole Milk Yogurt
- 3-4 garlic cloves, grated
- 1 teaspoon fresh ginger, grated
- 3 tablespoons lemon juice
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1 teaspoon paprika
- 1 teaspoon coriander
- 1 tablespoon garam masala
- 1 teaspoon salt and black pepper
- Fresh mint, for serving
- Naan, for serving
Yogurt Sauce
- ½ cup Desi Whole Milk Yogurt
- ½ cup cucumber, diced
- 1 tablespoon mint
- ½ teaspoon cumin
- Salt and black pepper, to taste
Recipe Directions
- In a large bowl, mix the yogurt, garlic, ginger, lemon juice, cumin, turmeric, paprika, coriander, garam masala, salt, and black pepper until well combined.
- Add the cubed chicken to the marinade and toss until all the pieces are evenly coated. Cover the bowl and refrigerate for at least 2 hours, to let the flavors infuse.
- In a small bowl, combine yogurt, diced cucumber, chopped mint, cumin, salt, and black pepper. Mix well and chill in the fridge until ready to serve.
- Preheat the grill or stovetop grill pan over medium-high heat. If using an oven, preheat it to 400°F.
- Thread the marinated chicken cubes onto skewers.
- Grill the skewers for about 10-12 minutes, turning occasionally, until the chicken is fully cooked and has a nice char. If baking, place the skewers on a lined baking sheet and cook for 15-20 minutes, turning halfway through for even cooking.
- Serve the Tandoori Chicken Kebabs hot, with naan and the Desi Yogurt Sauce on the side. Garnish with fresh mint.
