Ingredients
For the Chicken
- 400g (14 oz) chicken breast, cut into 2-3cm (~1″) cubes
- Freshly chopped coriander, for garnish
For the Tandoori Marinade
- 35g (thumb sized piece) ginger, peeled and grated
- 3 cloves garlic, peeled and mashed to a paste
- 1/2 teaspoon salt (use a pinch for mashing garlic)
- 1/4 teaspoon ground cumin
- 1 tablespoon Kashmiri chili powder
- 1 teaspoon garam masala
- 1/2 teaspoon turmeric
- 15g (1/3–1/2 packed cup) fresh coriander, finely chopped
- 1 tablespoon lemon juice
- 2 tablespoons cooking oil
- 50g (1/4 cup) yoghurt
Instructions
- Prepare the Chicken: Cut the chicken breast into 2-3cm (about 1 inch) cubes, aiming for even pieces to ensure uniform cooking.
- Make Ginger-Garlic Paste: Peel the garlic and mash it with a pinch of salt into a paste. Peel and grate the ginger, then combine it with the mashed garlic.
- Mix the Marinade: In a large bowl, combine the ginger-garlic mixture, salt, ground cumin, Kashmiri chili powder, garam masala, turmeric, freshly chopped coriander, lemon juice, cooking oil, and yoghurt. Mix thoroughly into a smooth marinade.
- Marinate the Chicken: Add the chicken cubes to the marinade and toss well to coat every piece. Cover and refrigerate for at least 4 hours, or up to 24 hours for deeper flavor.
- Prepare Skewers: If using bamboo skewers, soak them in water for 30 minutes to prevent burning. Thread the marinated chicken pieces onto the skewers tightly.
- Choose Your Cooking Method:
Grill (Broiler): Preheat the grill to its hottest setting. Place kebabs under the grill, cook for 15-18 minutes, flipping halfway, until the internal temperature reaches 73°C (165°F).
Air Fryer: Spray the air fryer basket with oil. Arrange kebabs in a single layer, cook at 200°C (400°F) for 12-16 minutes, flipping halfway, until cooked through.
Oven: Preheat oven to 220°C (450°F) or 200°C (400°F) fan. Place kebabs on a wire rack over a tray, cook for 15-20 minutes, or until cooked through.
BBQ: Set up direct and indirect heat zones. Oil grill grate, sear kebabs over direct heat for 1-2 minutes per side, then finish on indirect heat with the lid closed (8-15 minutes) until the chicken is cooked through. - Serve: Check the internal temperature of the chicken to ensure doneness, then serve hot, garnished with chopped coriander. For extra charred flavor, use a blow torch to quickly char the kebabs after cooking, if desired.
Notes
- Always ensure the chicken reaches an internal temperature of 73°C (165°F) before serving.
- Marinating overnight gives the best flavor and tenderness.
- Squeeze fresh lemon over the kebabs before serving for a bright finish.
- For extra smokiness, quickly char kebabs with a kitchen blow torch after cooking.
- If doubling the recipe, use two trays or batches to avoid crowding and steaming.
- Prep Time: 4 hours 10 minutes
- Cook Time: 15 minutes
- Category: Main-course
- Method: Grilling
- Cuisine: Indian
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 444
- Sugar: 9g
- Sodium: 895mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 68g
- Cholesterol: 174mg
