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Flavorful Tandoori Chicken Skewers Recipe with Easy Mint Yogurt Raita

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These flavorful tandoori chicken skewers are marinated in a blend of spices and grilled to perfection, served with a cooling mint yogurt raita that balances the bold flavors.

Ingredients

Scale
  • Chicken thighs, boneless and skinless, cut into 1.5-inch pieces
  • 1 cup plain Greek yogurt, full-fat recommended
  • 1 tablespoon lemon juice, freshly squeezed
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon smoked paprika
  • ½ teaspoon turmeric powder
  • ¼ teaspoon cayenne pepper (adjust for heat preference)
  • 1 teaspoon garam masala
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 1 tablespoon vegetable oil or mustard oil
  • Wooden or metal skewers (if wooden, soak in water for 30 minutes beforehand)
  • For the Mint Yogurt Raita:
  • 1 cup plain Greek yogurt
  • A small handful fresh mint leaves, chopped finely
  • 1 tablespoon fresh cilantro, chopped (optional)
  • 1 teaspoon lemon juice
  • ¼ teaspoon ground cumin
  • Salt to taste
  • Pinch of black pepper

Instructions

  1. Prepare the marinade: In a large bowl, combine 1 cup plain Greek yogurt, 1 tablespoon lemon juice, minced garlic, grated ginger, ground cumin, ground coriander, smoked paprika, turmeric, cayenne pepper, garam masala, salt, and black pepper. Stir in 1 tablespoon vegetable oil. Mix well until smooth and fragrant (about 5 minutes).
  2. Marinate the chicken: Add the chicken thigh pieces to the marinade, tossing to coat evenly. Cover and refrigerate for at least 2 hours, ideally 4–6 hours or overnight.
  3. Prepare the mint yogurt raita: In a small bowl, whisk together 1 cup Greek yogurt, chopped mint, cilantro if using, lemon juice, ground cumin, salt, and black pepper. Refrigerate until ready to serve.
  4. Preheat grill or grill pan to medium-high heat (about 400°F / 200°C). Lightly oil the grates to prevent sticking.
  5. Thread the chicken pieces evenly onto skewers, leaving space between pieces for even cooking.
  6. Grill the skewers for 5–7 minutes per side until nicely charred and cooked through (internal temperature 165°F / 74°C). Turn carefully to retain marinade.
  7. Let the skewers rest for 5 minutes before serving.
  8. Serve hot with mint yogurt raita on the side.

Notes

Marinate chicken for at least 2 hours, preferably overnight, for best flavor and tenderness. Use chicken thighs to keep meat juicy. Soak wooden skewers in water for 30 minutes before grilling to prevent burning. If chicken dries out, brush with extra yogurt marinade during grilling. If no grill is available, bake at 425°F for 15–20 minutes or broil for 5–6 minutes per side.

Nutrition

Keywords: tandoori chicken, chicken skewers, mint yogurt raita, Indian recipe, grilled chicken, easy dinner, barbecue, spicy chicken

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