Perfectly cooked, moist, juicy tandoori chicken kebabs delicious plain or served with cashew-mint chutney.
Hey folks… hope you”ll are having a great Monday!
We had a beautiful weekend in the bay area with 75 degrees and we soaked it all in. Folks walking, kids playing outside after long, wet months….spring is in the air and it feels good:) Certainly a blessing to live in this part of the country! Sorry to all the folks experiencing not-so-good-weather, but hang in there.
We didn’t want to fire up the the outdoor grill with rain still in the forecast. So, I broiled some tandoori chicken kebabs in the oven, but we did enjoy it in the back yard. There is nothing creative or unique about tandoori chicken and you’ll probably find a zillion recipes online. That said, I wanted to share my version of this classic that I have been serving to my family and friends for decades and has always been a winner. Tandoori chicken is a versatile dish that can be used to create many meals and I will be sharing such creations here.
To make this chicken, start with boneless skinless thighs. That is the perfect cut of chicken that can withstand high cooking temperature and yet stay moist and tender. Cut each thigh into 6 pieces and toss in the marinade, longer the better. Wooden skewers are great for grilling and broiling but, they also tend to burn. To prevent that, place a piece of aluminum foil on both exposed ends. Alternatively, soak the skewers in water for at least 30 minutes (this works well if you choose to grill the chicken). The chicken is so moist and tender from all that greek yogurt and lemon with a touch of spiciness, this will become your go-to-recipe for tandoori chicken. Go ahead double up the recipe (you might have to broil in two batches) and store leftovers in the refrigerator….I’m soon gonna post simple meals with this.
Place all chutney ingredients in a food processor or a small blender and grind until smooth.
-Orange food color is used to give that iconic look, but can be skipped if desired
-Kasoori methi or dried fenugreek leaves is very traditional in the recipe. It can be found in all Indian grocery stores and in Amazon. It is optional and your chicken will still be delicious without it.
-2 tablepoons of chopped fresh mint is also great substitute for kasoori methi.
-Place a strip of aluminum foil on the exposed part of wooden skewer to prevent from burning or soak the skewers in water for at least 30 minutes
Skill level – Intermediate
Tandoori Chicken Skewers with Cashew-Mint Chutney
Tandoori chicken skewers
1/2 cup greek yogurt
1 tablespoon lemon juice
1 tablespoon vegetable oil
1 tablespoon dry fenugreek leaves (kasoori methi), optional
2 garlic cloves, grated
1/4 inch piece ginger, peeled and grated
2 teaspoons coriander powder
1 1/2 teaspoons salt
1 teaspoon cayenne pepper powder
1/8 teaspoon orange food color, optional
4 boneless skinless chicken thighs (about 1 1/4 pounds), cut into big chunks
4-5 wooden skewers, refer notes
Cashew- mint chutney
1 cup packed mint leaves, about 1 small bunch
10 raw or roasted cashews
2 tablespoons greek yogurt
1/2 tablespoon lemon juice
1/2 jalapeno pepper
1 garlic clove
1/2 teaspoon sugar
1/4 teaspoon salt
To make tandoori chicken skewers,
1.Stir all ingredients (except chicken) in a medium bowl and toss chicken around to coat well with the marinade. Cover bowl with a plastic wrap and let marinade in refrigerator for at least 2 hours or up to overnight.
2. Place a oven-safe wire rack on a baking sheet and set aside.
3. Thread 4-5 pieces of chicken on each wooden skewer and place on the prepared baking sheet (the wire rack will help all excess moisture to drip down).
4. Place baking sheet about 6-inches from heat element and broil on high for about 20 minutes, until chicken is cooked and slightly charred. (Alternatively, you can cook chicken on your outdoor grill)
5. Place baking sheet on a wire rack to cool slightly, before serving.
To make cashew- mint chutney,
1. Place all ingredients in a food processor and process until finely ground.
Serves 4 as appetizers