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Flavorful Indian Tandoori Chicken Tikka Skewers Recipe With Easy Cooling Raita

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A quick and easy recipe for smoky, spicy tandoori chicken tikka skewers paired with a refreshing cucumber-mint raita that balances bold flavors with creamy coolness.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs, cut into 1.5-inch pieces
  • 1/2 cup plain yogurt (full-fat or Greek)
  • 2 tablespoons lemon juice
  • 1 tablespoon garlic paste
  • 1 tablespoon ginger paste
  • 1 teaspoon garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon turmeric powder
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon salt
  • 2 tablespoons vegetable oil
  • For the Cooling Raita:
  • 1 cup plain yogurt
  • 1/2 cup finely diced or grated cucumber (seedless preferred)
  • 1 tablespoon fresh mint leaves, finely chopped
  • 1 tablespoon fresh cilantro, chopped (optional)
  • 1/2 teaspoon ground roasted cumin
  • Salt to taste
  • Black pepper, a pinch
  • 1 teaspoon lemon juice

Instructions

  1. Prepare the Marinade: In a large bowl, combine yogurt, lemon juice, garlic paste, ginger paste, garam masala, cumin, coriander, smoked paprika, turmeric, cayenne, salt, and vegetable oil. Whisk until smooth and well blended (3-5 minutes).
  2. Marinate the Chicken: Add chicken pieces to the marinade, toss to coat evenly. Cover and refrigerate for at least 2 hours, preferably overnight.
  3. Soak the Skewers: If using bamboo skewers, soak in cold water for 30 minutes to prevent burning.
  4. Thread the Chicken: Remove chicken from marinade, let excess drip off. Thread pieces onto skewers, leaving space between each piece (5-7 minutes).
  5. Preheat Grill or Grill Pan: Heat to medium-high (about 400°F / 200°C). Lightly oil grill pan if indoors.
  6. Cook the Skewers: Grill skewers for 15-20 minutes, turning every 4-5 minutes until charred and internal temperature reaches 165°F (74°C). If broiling, place skewers 6 inches from heat and broil 10-12 minutes, turning once.
  7. Prepare the Raita: Mix yogurt, cucumber, mint, cilantro, roasted cumin, salt, black pepper, and lemon juice in a bowl. Stir well and chill until serving.
  8. Serve: Let skewers rest 5 minutes after cooking. Serve hot with cooling raita, garnished with fresh cilantro or lemon wedges if desired.

Notes

Marinate chicken for at least 2 hours or overnight for best flavor and tenderness. Soak bamboo skewers before grilling to prevent burning. Turn skewers often for even cooking and char marks. Let skewers rest before serving to redistribute juices. Can be cooked under broiler or in a hot cast-iron skillet if no grill is available. For dairy-free version, substitute coconut yogurt in marinade and raita.

Nutrition

Keywords: tandoori chicken, chicken tikka, Indian skewers, grilled chicken, cooling raita, Indian spices, easy Indian recipe, yogurt marinade

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