Tandoori Chicken Skewers (Air Fryer, Grill, Oven & BBQ) Recipe
A flavorful and versatile Tandoori Chicken recipe featuring a blend of aromatic spices and natural yoghurt, perfect for cooking in an air fryer, oven, BBQ, or grill. This dish delivers juicy, marinated chicken breast pieces coated with traditional Indian spices, offering a delicious tandoori taste with a smoky finish.
- Prep Time: 10 minutes
- Cook Time: 15-25 minutes depending on cooking method
- Total Time: 1 hour 35 minutes (including marination time)
- Yield: 4 servings
- Category: Main Course
- Method: Air Frying
- Cuisine: Indian
Ingredients
Chicken and Marinade
- 650 g Chicken breast (Approx 4 breasts, diced)
- 1 tsp Ground coriander
- 1 tsp Ground cumin
- 2 tsp Paprika
- 1/2 tsp Turmeric
- 1/2 tsp Ground cinnamon
- 1 tsp Ground ginger
- 1 tsp Garlic granules
- 1/2 tsp Chilli powder (Optional)
- 1.5 tsp Salt
- 1/2 tsp Freshly ground black pepper
- Red food colouring (See notes)
- 1 Lemon (juice only)
- 1 tbsp Tomato puree
- 50 g Natural yoghurt
Instructions
- Prepare the Marinade: In a bowl, combine ground coriander, cumin, paprika, turmeric, cinnamon, ginger, garlic granules, chilli powder (if using), salt, black pepper, red food colouring, lemon juice, tomato puree, and natural yoghurt. Mix well to form a uniform marinade.
- Marinate the Chicken: Add the diced chicken breasts to the marinade and coat all pieces thoroughly. Cover the bowl and refrigerate for at least 1 hour, ideally up to 4 hours, to allow the flavors to develop.
- Thread Chicken onto Skewers: Remove the marinated chicken from the fridge and thread the pieces evenly onto skewers, leaving some space between pieces for even cooking.
- Cook in Air Fryer: Place the chicken skewers carefully into the air fryer basket. Spray the tops lightly with oil to encourage browning. Air fry at 220℃ fan (240℃ conventional) / Gas Mark 9 / 400°F for 15-20 minutes, turning halfway through. Check with a meat thermometer to ensure internal temperature reaches 75℃ (165°F).
- Cook in Oven: Preheat oven to 180℃ fan (200℃ conventional) / Gas Mark 6 / 350°F fan. Arrange the skewers on a baking sheet or on a grill rack over a tray for even cooking. Spray tops lightly with oil. Bake for 20-25 minutes until cooked through, turning halfway and verifying temperature with a thermometer.
- Cook on BBQ: Place skewers directly on the BBQ rack and spray tops with a little oil. BBQ over medium-high heat for 15-20 minutes, turning halfway through cooking. Ensure chicken is cooked fully with no pink in the center and juices run clear, checking with a thermometer.
- Cook on Grill: Place chicken skewers on the grill tray and grill under high heat for 15-20 minutes. Turn halfway through cooking to ensure even browning and proper cooking. Verify doneness with a thermometer.
Notes
- Red food colouring is optional but traditional for tandoori chicken to achieve its characteristic vibrant color.
- Marinate the chicken for at least 1 hour to let spices penetrate; longer marination (up to 4 hours) intensifies the flavor.
- Always check chicken is fully cooked to an internal temperature of 75℃ (165°F) to ensure food safety.
- Spraying oil before cooking encourages browning and helps prevent sticking, especially in air fryer and oven methods.
- If using wooden skewers, soak them in water for 30 minutes before threading to prevent burning during cooking.
