Tony Zentgraf
Skewered Street Food Around the World
Tandoor Clay Oven
Tandoori Chicken Skewers takes its name from the clay style of oven in which it is cooked. The tandoor history reaches back over 5000 years in the Punjab region of India. The origin of the chicken dish can be traced back to around the 1940s-1950s. Although the tandoor is used in Pakistan as well, it is probably most known for its use in India.
The use of the tandoor is not only used for roasting skewers, it may best be known for baking unleavened flat breads such as roti and naan. Both Roti and Naan are breads that are served with Indian cuisine. The unleavened dough is formed by hand and then placed on a towel that is wrapped around a pad. The naan is then pressed onto the inside wall of the clay oven. Baking time is only minutes.
Depending on the size of the Tandoor, multiple items may be cooked at the same time.
Picture shows Naan being baked on the wall of the Tandoor while roasting types of Tandoori Chicken Skewers
Watch how Naan is Cooked in a Tandoor
Ingredients in Tandoori Chicken are similar from different regions but the portions may vary. The spice combinations include dahi (a type of plain yogurt), garlic, ginger, garam masala, turmeric, chili powder and lemon. Marinating the chicken is key to get the flavor infusion of these spices.
Garam Masala – One of India’s Popular Seasonings
You may not be familiar with Garam Masala, don’t worry it may be unfamiliar but the combination of the spices will wake up your senses. Remember not all spice mixes mean it is spicy.
So What’s In It?
Think of Garam Masala as a premix of spices similar to a dry spice blend used as a bbq seasoning.The spice blends can vary but many of the premixed blends you can find are a mix of Cumin, Coriander, Cardamom, Black Pepper, Cinnamon, Cloves and Nutmeg.
When cooking with this mix of spices, it may bring back memories of holiday times with the notes of cinnamon, cloves and nutmeg.
You can make your own blends of Garam Masala there are recipes out there that may use the same ingredients or include other spices. Either way, Garam Masala is a spice blend that is used in several dishes in Indian cuisine.
Family Favorite!
Give this recipe a try, you will enjoy the flavors of the spices in the marinade. Serve the Tandoori Chicken with some Naan, Peach or Mango Chutney and some Raita. Look for other Indian recipes to come.
Tandoori Chicken Skewers
Print RecipeEquipment
- 1 Whisk
Recipe Multiplier
Tandoori Chicken Marinade
- ⅔ cup Plain Yogurt
- 1 tbsp Garlic
- 1 tbsp Ginger
- 2 tsp Garam Masala
- 1 ½ tsp Turmeric
- 2 tsp Chili Powder
- 1 ½ tsp Coriander
- ½ tsp Black Pepper
- 1 tsop Kosher Salt
- 1 ea Juice of Lemon
- 1 tbsp Vegetable Oil
- 2 lbs Boneless Skinless Chicken Thighs
Instructions
Preparing the Chicken Thighs
- Trim any unwanted fat from the chicken thighs.
- Cut the chicken into 1 ½" x 1 ½" pieces.
- Reserve until marinade is prepared.
Preparing the Marinade
- Using a microplane – grate the garlic and ginger.Place in the mixing bowl.
- Combine all ingredients in the bowl and whisk together.
- Once combined, add the diced chicken and mix well.
- Refrigerate the marinade for 6- 24 hours.
Skewering and Grilling
- Preheat the grill to a medium high heat.
- When ready to grill, remove the marinated chicken from the refrigerator.
- Skewer 6-10 pieces on a metal skewer.Depending on how you are serving, smaller amounts on skewers if serving appetizers or individually. More on a skewer if serving family style where you will remove the meat from the skewers.
- Grill the chicken, turning to avoid burning. Rotating will ensure an even cooking.
- Cook the chicken until it reaches 170° and has an even char on the exterior.
- Serve with Basmati Rice, Peach or Mango Chutney and Garlic Naan. If you have some Raita it would pair nicely with the Tandoori Chicken.Enjoy!
