Tandoori Chicken Skewers recipe

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Ingredients

1 cup plain yogurt
1 red onion, finely chopped
1 lemon, juiced
1 tablespoon minced fresh ginger root
3 cloves garlic, crushed
¾ teaspoon garam masala
¾ teaspoon ground cumin
½ teaspoon cayenne pepper, or to taste
¼ teaspoon ground turmeric
4 skinless, boneless chicken breast halves
cooking spray

Nutrition Info

180.7 calories
carbohydrate: 9.5 g
cholesterol: 64.5 mg
fat: 3.7 g
fiber: 0.9 g
protein: 26.8 g
saturatedFat: 1.3 g
servingSize: -
sodium: 96.2 mg
sugar: 5.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine yogurt, red onion, lemon juice, ginger, garlic, garam masala, cumin, cayenne, and turmeric in a bowl. Place chicken breasts into yogurt mixture and flip to coat, cover bowl with plastic and refrigerate overnight.

  2. Preheat oven to 360 degrees F (180 degrees C). Spray a baking pan with cooking spray.

  3. Cut chicken into bite-size pieces and thread onto skewers. Discard used marinade. Lay skewered chicken into baking pan.

  4. Bake in the preheated oven until chicken is browned with a few blackened spots and the juices run clear, about 20 minutes. An instant-read meat thermometer inserted into the thickest piece should read at least 160 degrees F (70 degrees C). [See Note for grilling instructions.]

Recipe Yield

4 servings

Recipe Note

This is one of my favorites, especially when friends are over.

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