Tandoori Chicken Skewers


These skewers are easy to make & can be cooked in the oven or on the BBQ & they also taste great cold in a salad or sandwich the next day!!


Tandoori mix is available in most supermarkets but may be cheaper in Asian supermarkets, the one I use is by Rajah & was £1.19 for 100g. It should last a while if it's kept airtight & is a great addition to your storecupboard!


Serves 2 easily doubled, tripled etc! Approx 95p per person (based on using frozen chicken breasts-defrosted)


Prep time 5 minutes plus 3-4 hours marinating 


Cooking time 20 minutes


2 chicken breasts, cut into chunks

280ml plain yoghurt

1 ½ tbsp Tandoori powder

1 ½ tsp dried coriander leaf

Put the chicken into a bowl.

Mix together all the other ingredients then pour over the chicken.

Stir so that the chicken is completely covered in the marinade.

Cover the bowl with clingfilm & leave in the fridge for about 3-4 hours.

Pre-heat the oven to 200C/180 Fan/ Gas 6 & remove the chicken from the fridge.

Using metal or wooden skewers place about 4 or 5 pieces of chicken on each one.

* If you are using wooden skewers soak them in water first to stop them from burning!

Place the skewers across a baking tin but try not to let the chicken touch the bottom.

Spoon a little more of the yoghurt marinade over the chicken.

Cook in the oven for about 20 minutes then serve with salad &/or naan bread.


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