Satay Tandoori Recipe

Trim and cut

Trim excess fat from the chicken thighs and cut into 1 to 1 1/4-inch bite-sized pieces so each skewer will hold 4 to 5 pieces. Reserve in a bowl and pat slightly dry with paper towel.

Prepare marinade

In a medium mixing bowl combine Greek yogurt, tandoori masala powder, garlic paste, ginger paste, ground coriander, ground cumin, paprika, turmeric, lemon juice, vegetable oil, salt and black pepper. Whisk until smooth and evenly colored.

Marinate chicken

Add the chicken pieces to the marinade and toss to coat thoroughly. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, ideally overnight (up to 12 hours) to let flavors penetrate. If short on time, rest 30–45 minutes.

Preheat and prep skewers

If using wooden skewers, soak them in water for at least 30 minutes before use to prevent burning. Preheat a grill, grill pan or oven broiler to medium-high (about 425°F / 220°C for oven). Lightly oil the grill grate or pan.

Assemble skewers

Thread 4 to 5 pieces of marinated chicken onto each skewer, leaving a little space between pieces for even cooking. Wipe off excess marinade from the surface to prevent heavy charring.

Cook the skewers

Grill or broil the skewers 3–4 minutes per side, turning once or twice, until the exterior is lightly charred and an instant-read thermometer inserted into the thickest piece reads 165°F (74°C). Total cook time is about 8–12 minutes depending on heat and piece size. If using a grill, close the lid between turns to help cook through.

Rest

Remove skewers from heat and let rest 3–4 minutes to allow juices to redistribute.

Transfer the cooked satay tandoori to a serving plate. Garnish with chopped cilantro and serve immediately with lime wedges and mint-yogurt dipping sauce on the side. Serve 4 skewers as the appetizer portion.