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Blending Greenfields vibrant tandoori masala blend with yogurt to marinate the chicken, infusing it with flavours that are both bold and intricate.

Tandoori masala chicken tikka skewers

This dish is a beloved staple in Indian cuisine, known for its smoky, spicy, and slightly tangy taste profile. The key to achieving the perfect chicken tikka lies in the marination process, allowing the meat to soak up all the spices, and then grilling it to perfection to achieve that charred exterior while keeping the inside juicy and tender.

  • Prep Time: 15 minutes (excluding marination time)
  • Marination Time: Minimum 1 hour, ideally overnight
  • Cook Time: 15-20 minutes
  • Total Time: 30-35 minutes (excluding marination time)
  • Chicken breasts (boneless, skinless): 600 grams, cut into cubes
  • Greek yogurt: 200 grams
  • Lemon juice: 2 tablespoons
  • Garlic paste: 1 teaspoon
  • Ginger paste: 1 teaspoon
  • Tandoori masala powder: 2 tablespoons
  • Paprika (for colour and mild heat): 1 teaspoon
  • Garam masala: 1/2 teaspoon
  • Turmeric powder: 1/4 teaspoon
  • Cumin powder: 1/2 teaspoon
  • Salt: to taste
  • Cooking oil or spray for grilling
  • Fresh coriander (for garnish)
  • Lemon wedges (for serving)
  1. Marinate the Chicken: In a large bowl, combine Greek yogurt, lemon juice, garlic paste, ginger paste, tandoori masala powder, paprika, garam masala, turmeric powder, cumin powder, and salt. Mix until smooth. Add the chicken cubes to the marinade, ensuring each piece is well-coated. Cover and refrigerate for at least 1 hour, though overnight is preferred for the best flavour.
  2. Preheat the Grill: Preheat your grill or griddle pan over medium-high heat. If using wooden skewers, soak them in water for at least 20 minutes to prevent burning.
  3. Skewer the Chicken: Thread the marinated chicken pieces onto skewers, leaving a small space between each piece to ensure even cooking.
  4. Grill the Chicken: Lightly oil the grill grate or pan. Place the skewers on the grill, cooking for 7-10 minutes on each side or until the chicken is thoroughly cooked and has a nice char on the outside. The internal temperature should reach 74°C (165°F).
  5. Serve: Garnish the chicken tikka skewers with fresh coriander and serve with lemon wedges on the side. They can be served over a bed of rice or with naan bread.
  • Calories: 260 kcal
  • Protein: 38g
  • Carbohydrates: 6g
  • Fat: 8g
  • Saturated Fat: 2g
  • Cholesterol: 96mg
  • Sodium: 408mg
  • Fiber: 1g
  • Sugar: 3g

IN THIS RECIPE

Tandoori Masala 75g

Tandoori Masala 75g

Garam Masala 75g

Garam Masala 75g

Ground Cumin 75g

Ground Cumin 75g

Turmeric Powder 75g

Turmeric Powder 75g

Hot paprika 75g

Hot paprika 75g

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