Tandoori-inspired Chicken Skewers

Name: Tandoori-inspired Chicken Skewers
Prep time: 30 min
Cook time: 14 min
Total time: 44 min
Cuisine: Asian
Ingredients: 1 CUP PLAIN WHOLE-MILK YOGURT OR ¾ CUP PLAIN WHOLE-MILK GREEK YOGURT THINNED WITH 3 TABLESPOONS WATER; 4 MEDIUM GARLIC CLOVES, SMASHED AND PEELED; 1 MEDIUM RED OR YELLOW ONION, HALF ROUGHLY CHOPPED, HALF THINLY SLICED, RESERVED SEPARATELY; 1 1-INCH PIECE FRESH GINGER, PEELED AND ROUGHLY CHOPPED; 2 TABLESPOONS GRAPESEED OR OTHER NEUTRAL OIL; 1 TABLESPOON SWEET PAPRIKA; 1½ TEASPOONS GARAM MASALA; ½ TEASPOON CAYENNE PEPPER OR ¼ TEASPOON GROUND TURMERIC OR BOTH; KOSHER SALT AND GROUND BLACK PEPPER; 2 POUNDS BONELESS, SKINLESS CHICKEN BREASTS OR THIGHS, TRIMMED AND CUT INTO 1½-INCH PIECES; OPTIONAL GARNISH: CHOPPED FRESH CILANTRO OR CHUTNEY OR SLICED TOMATOES OR LEMON WEDGES OR A COMBINATION; Tomato; Naan or pita bread

4 steps

Prep:30minCook:14min

Updated at: Tue, 20 Aug 2024 00:07:36 GMT

Nutrition balance score

Great

Nutrition per serving

Calories460.4 kcal (23%)

Total Fat16.6 g (24%)

Carbs19.4 g (7%)

Sugars5.2 g (6%)

Protein56.4 g (113%)

Sodium432.8 mg (22%)

Fiber2.4 g (9%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 CUPWHOLE MILK YOGURT

OR 3/4 CUP PLAIN WHOLE-MILK GREEK YOGURT THINNED WITH 3 TABLESPOONS WATER

4GARLIC CLOVES

MEDIUM, SMASHED AND PEELED

1RED ONION

MEDIUM, OR YELLOW, HALF ROUGHLY CHOPPED, HALF THINLY SLICED, RESERVED SEPARATELY

1 IFRESH GINGER

PIECE, PEELED AND ROUGHLY CHOPPED

2 tablespoonsgrapeseed oil

or other neutral

1 tablespoonsweet paprika

1 ½ teaspoonsgaram masala

0.5 TEASPOONCAYENNE PEPPER

OR 1/4 TEASPOON GROUND TURMERIC OR BOTH

kosher salt

ground black pepper

2 POUNDSCHICKEN

BONELESS, SKINLESS BREASTS, OR THIGHS, TRIMMED AND CUT INTO 1 1/2-INCH PIECES

CILANTRO

CHOPPED, FRESH, OR CHUTNEY OR SLICED TOMATOES OR LEMON WEDGES OR A COMBINATION

tomato

Naan bread

or pita

Instructions

Step 1

In a blender, combine half the yogurt, the garlic, chopped onion, ginger, oil, paprika, garam masala, cayenne, 1¼ teaspoons salt and 1 teaspoon black pepper. Puree until smooth, about 1 minute, scraping the jar as needed. Transfer 2 tablespoons of the puree to a small bowl and stir in the remaining yogurt. Cover and refrigerate until ready to serve. Scrape the remaining puree into a medium bowl, add the chicken and stir to coat. Cover and refrigerate for at least 30 minutes or up to 4 hours.

Step 2

Heat the broiler with a rack about 4 inches from the element. Line a rimmed baking sheet with foil, set a wire rack in the baking sheet and mist it with cooking spray. Thread the chicken onto 4 to 6 metal skewers, scraping off excess marinade, and place on the prepared rack.

Step 3

Broil until charred on the surface, 4 to 5 minutes. Remove the baking sheet from the oven, flip the skewers and continue to broil until well charred on the second sides and the chicken is just cooked through, 6 to 7 minutes. Serve the skewers with the yogurt sauce and sliced onion.

Step 4

If you have time, marinate the chicken overnight, though even 30 minutes will go a long way to boost flavor and tenderize the meat. The marinade also helps the kebabs brown beautifully under the broiler. Serve with warm naan or basmati rice.