My Chicken Kebab recipe has been the most popular on my site for the past 12 years, and I really wanted to come up with a tandoori version that was just as easy and delicious, and would work for the air fryer, oven, grill or BBQ. Here is my adapted Tandoori Chicken version! Make a simple marinade and cook on skewers for 20 minutes and you’re done. OR learn how to make this with larger cuts of chicken, such as legs or full breasts if you’d prefer it that way. Serve with rice, flatbreads, naans or any choice of side dishes.
Why you’ll love this Tandoori Chicken recipe
⭐️ Cheaper than a takeaway ⭐️ Quick and super easy method ⭐️ Mouthwateringly delicious! Sadly, I don’t own a tandoor oven (shame!), instead I’ve created my own simplified version that’s been designed for speed and convenience (but still totally delicious). It’s not uncommon for authentic Tandoori Chicken to be marinated for many hours, even overnight, so give that a go if you have time. If you would like a more authentic, in depth recipe, try Swasthi’s Recipes Tandoori Chicken.
Tandoori Chicken Ingredients Notes
Chicken – You can make this with diced chicken breast on skewers OR you can also make it with skinless legs or breasts (see info below). Spices – This is a mixture of ground coriander, ground cumin, paprika, turmeric, ground cinnamon, ground ginger, garlic granules and optional chilli powder. Red food colouring – This is optional but adds a fantastic takeaway redness if you’re cooking for guests. How much you need will depend on which brand you have, so add a little at a time. Gel food colouring is better if you have it, you’ll only need a tiny amount. Marinade – This is made up of natural yoghurt, tomato puree and the juice of a lemon.
Scoring them a few times deeply, as shown in the image below, helps the tandoori spices to penetrate the meat and fully flavour it. ✅ Grill – Heat up a hot grill on rainy days (or broiler if you’re not in the UK) ✅ Oven – Place on a baking tray at 180C. NB. Whichever way you choose to cook these, check the cooking times as they do vary, also the larger the chicken chunks the longer the cook time will be, always make sure there’s no pink meat in the middle before serving and check with a thermometer to be absolutely sure. In the freezer If you want to freeze them for another day, they are best frozen uncooked. However, if you have cooked leftovers, it’s fine too, but they may be a little dry once they’ve been defrosted. Reheat them thoroughly.
Rice – I use a pouch of microwave rice if I’m in a mega rush during the week Raita – I cheat and mix natural yoghurt with some mint sauce and a little water for an easy dip. I add cucumber cubes for extra veg Naan breads – Serve in a naan bread or wrap as a delicious alternative sandwich
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Chicken Kebab Recipe – For Grill, Oven or BBQ
Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
