Tandoori Chicken Skewers Recipe

Prep the chicken

Trim excess fat from chicken thighs and pat dry with paper towels. If pieces are large, cut each thigh into 2–3 pieces so they’re roughly uniform (about 2" pieces) to fit on skewers and cook evenly.

Make the marinade

In a medium bowl whisk together yogurt, lemon juice, minced garlic, grated ginger, ground cumin, ground coriander, paprika, turmeric, garam masala, chili powder, kosher salt and vegetable oil. If using, add a drop of red food color and mix until smooth.

Marinate

Add chicken pieces to the marinade and coat thoroughly. Cover and refrigerate for at least 2 hours, ideally overnight (6–12 hours) for best flavor and tenderness.

Assemble skewers

Soak wooden skewers in water for 30 minutes or use metal skewers. Thread marinated chicken pieces onto skewers, leaving a little space between pieces for even heat circulation.

Cook the skewers

Preheat grill or grill pan to medium-high (about 200–230°C / 400–450°F). Oil the grates or pan lightly. Grill skewers 4–5 minutes per side, rotating to get a nice char and internal temperature of 74°C (165°F). Alternatively, broil on a sheet pan 10–12 minutes, turning once halfway, finishing under the broiler 1–2 minutes for char.

Rest

Remove skewers and let rest 5 minutes before serving to allow juices to redistribute.

Prep potatoes

Preheat oven to 220°C (430°F). Cut washed, skin-on potatoes into 1/2"–3/4" thick fries. Pat dry thoroughly with paper towels; removing surface moisture helps them crisp.

Season

In a large bowl toss potato fries with vegetable oil, tikka masala powder, smoked paprika, garlic powder, kosher salt and black pepper until evenly coated.

Bake

Spread fries in a single layer on a rimmed baking sheet lined with parchment (use two sheets if crowded). Bake for 25–30 minutes, flipping once at 12–15 minutes, until golden and crisp at the edges.

Finish

If you want extra crispness, increase oven to 230°C (450°F) for the final 5 minutes. Remove and keep warm until serving.

Warm store-bought flatbreads or naan in a preheated oven at 180°C (350°F) for 4–6 minutes or directly on a hot dry skillet for 30–45 seconds per side. Brush lightly with melted butter or ghee if desired and keep wrapped in a clean towel to stay warm.

Assemble salad

In a large bowl combine mixed salad leaves, sliced cucumber, halved cherry tomatoes, thinly sliced red onion and chopped cilantro.

Dress

Whisk together lemon juice and olive oil, season with salt and pepper to taste. Toss dressing with salad just before serving to keep greens crisp.

In a small bowl combine mayonnaise, plain yogurt, curry powder, lemon juice, honey, salt and black pepper. Stir until smooth and taste — adjust seasoning or curry powder to your preference. Chill until ready to serve.

Arrange warm flatbread, a couple of chicken skewers per person, a portion of tikka masala fries and a handful of green salad on each plate. Spoon curry mayo dip into a small ramekin. Garnish with lemon wedges and scatter cilantro leaves over the chicken. Serve immediately.