Tandoori chicken is typically prepared by roasting chicken in yogurt and spices in a cylindrical clay pot that originated in India.
However, this variation is done with roasting chicken on bamboo skewers in the oven or you could do them on the grill!
The kids find eating chicken skewers fun and of course it makes me happy that they are so excited to eat!
Though this recipe has several (several) spices in it, that is what makes Indian cuisine absolutely unique and bursting with flavor!
ingredients
- 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
- 1/4 cup plain Greek yogurt
- 2 tablespoons vegetable oil
- 2 tablespoons lemon juice
- 1/2 tablespoon garlic powder
- 1 teaspoon garam masala
- 1 teaspoon paprika
- 1 teaspoon curry powder
- 1 teaspoon coriander
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/4 teaspoon ground clove
- 1/4 teaspoon cayenne pepper
- 12-14 bamboo skewers, soaked in water
- lemon wedges, for serving
- cilantro leaves, for serving
instructions
- Preheat oven to 450ºF. Prepare a baking sheet by covering it with foil and set aside.
- In a large bowl, stir together the Greek yogurt, oil, lemon juice, and all of the seasonings. Add in the chicken and cover with cling wrap. Refrigerate for about 30 minutes.
- When ready to bake, evenly thread the chicken on the bamboo skewers. Arrange skewers on a foil-lined baking sheet.
- Bake in preheated oven for 15 minutes or until chicken is cooked through.
- Serve over a bed of rice, squeeze over some lemon juice, and sprinkle with cilantro, if desired.
Tandoori chicken
Preheat oven to 450ºF. Prepare a baking sheet by covering it with foil and set aside.
In a large bowl, stir together the Greek yogurt, oil, lemon juice, and all of the seasonings. Add in the chicken and cover with cling wrap. Refrigerate for about 30 minutes.
When ready to bake, evenly thread the chicken on the bamboo skewers.
Arrange skewers on a foil-lined baking sheet.
Bake in preheated oven for 15 minutes or until chicken is cooked through.
Serve over a bed of rice, squeeze over some lemon juice, and sprinkle with cilantro, if desired.
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