Tandoori Chicken Skewers

Chicken breast marinated with a tandoori marinade, garlic and yoghurt, threaded on to kebab sticks, can be cooked in an air fryer, griddle, pan, grill, oven or BBQ.

Tandoori Chicken Skewers

Chicken breast marinated in a tandoori style coating, perfect easy dinner.
Course Appetizer, Main Course
Cuisine Asian, Indian
Servings 4


  • 3 – 4 Chicken Breasts Diced


  • 6 Garlic Cloves Minced
  • 1 Ginger – Thumb Sized Minced
  • 4 tbsp Natural Yoghurt
  • ¾ tsp Tumeric
  • 1 tsp Coriander
  • 1 tsp Garam Masala
  • 2 tsp Tandoori Masala Powder
  • 1 tsp Chilli Powder
  • 1 tsp Onion Salt
  • 1 Pinch Salt
  • 1 Pinch Pepper
  • 1 Pinch Fenugreek Powder
  • 1 tbsp Tomato Puree
  • ½ Juice of a Lemon
  • 1 tsp Mint Sauce
  • Red Food Colouring (Optional)
  • 3 tbsp Vegetable Oil


  • 4 tbsp Natural Yoghurt
  • 1 tbsp Mint Sauce
  • 1 Bunch Coriander – Chopped
  • ½ Juice of a Lemon
  • 1 Pinch Salt and Pepper
  • ½ tsp Sugar


  • Dice your Chicken breasts into bite size chunks and set aside.
  • Mix all your marinade ingredients together in a large bowl, mix well and add the chicken.
    Cover with cling film, and refrigerate for at least 2 hrs (overnight if possible)
  • Mix all the sauce ingredients together and leave in fridge until your ready to serve.
  • Preferably using flat steel skewers (standard ones will work), skewer the chicken in to equal sized kebabs, you should get 4 good sized skewers from this recipe.
    Brush with melted Ghee/veg oil


  • Place in a preheated oven at 180c for 30 mins, turning halfway through.
    If you like to have a char on your skewers, place under a high grill for a few mins.


  • Add skewers to your BBQ/Griddle pan on a medium heat, turn regularly and cook through, once you have a nice char and the chicken is thoroughly cooked, remove from heat.
  • Serve with your favourite sides and drizzle your yoghurt dressing over the skewers.
Keyword Chicken, chicken kebab, skewer, tandoori