Grilled Tandoori Chicken Kabob Recipe

This post has been compensated by Inmar Intelligence and its advertiser. All opinions are mine alone. #MyMazolaMarinade 

This easy grilled Tandoori chicken recipe combines a marinade of greek yogurt, lemon juice Mazola® Corn Oil, and Indian spices for the perfect summer cookout. A clinical study showed Mazola Corn Oil reduces cholesterol 2x more than extra virgin olive oil. To learn more about this claim, visit Mazola.com.

 

About Tandoori Chicken

Tandoori chicken is a traditional style of cooking chicken in India. Chicken is covered in spices and baked in a clay oven. Tandoori chicken generally has a bright red color from the different types of spices used.

I generally make this chicken with a tomato-based sauce called Tikka Masala- it’s one of my all-time favorite dishes. The problem is, the version I usually make requires the oven. And with summer coming up, it’s just too hot to bake chicken.

Instead, I have experimented with this grilled chicken recipe. In this version, I take chicken pieces marinated in yogurt and spices and then grill them to perfection. I swear you’ll think you have just had dinner at an Indian restaurant when you taste this! Oh, and did I mention it’s marinated and grilled in under 30 minutes? Here’s the recipe!

Related post: Homemade Chicken Tikka Masala Recipe

Grilled Tandoori Chicken Kabob Recipe

Ingredients:

  • 1.5 lbs boneless skinless chicken breasts
  • 1 cup Greek yogurt
  • 1/4 cup Mazola Corn Oil
  • 1/2 lemon, juiced
  • 1 tablespoon garam masala
  • 1 tablespoon Kosher salt
  • 1 tablespoon ground coriander
  • 1 tablespoon cumin
  • 1-2 skewers (I used metal skewers)

Instructions:

Cut the chicken breasts into large pieces and place in a large bowl. Sprinkle Kosher salt, ground coriander, and cumin on top and toss until combined.

In a small bowl, whisk together the greek yogurt, lemon juice, garam masala and Mazola Corn Oil

Place the chicken on the skewers. On a flat surface, brush the chicken with the Greek yogurt marinade and marinate chicken for about 20 minutes. I usually just make the chicken and then turn on the grill. Once the grill is hot, place the kebobs on the grill.

I cook for about 3 minutes per side on all four sides, or until the internal temperature reaches 165 degrees Fahrenheit. You can brush any leftover yogurt mixture on the chicken as it cooks.

I will often let the Tandoori chicken rest, covered, for up to 10 minutes to blend the flavors. 

More grilling recipes from Pura Vida Moms:

Substitutions

I have definitely substituted the Greek yogurt for any plain yogurt. Even when I’m in a pinch and craving this chicken I have used vanilla yogurt instead of plain, and it really doesn’t change the flavor.

You can definitely substitute regular salt for Kosher.

Also, you don’t have to use fresh lemon juice if you have some from the container that works as well.

Many people prefer to make Tandoori Chicken with chicken thighs, which is also very traditional in some parts of India. It’s not really my bag though, so we stick with the breast meat.

Variations

For a dairy-free version, you could use ghee in place of the yogurt. I’ve also seen this recipe made vegan by using tofu and ghee, but I honestly haven’t tried it.

Another variation is to line a baking sheet with aluminum foil and bake the chicken in the oven at 400 degrees on a wire rack- I have that Baked Tandoori Chicken Recipe here.

I definitely stick to the grill in the summer though- it’s too hot to use the oven!

Finally, there are several versions that use the Instant Pot of the slow cooker, but I don’t like them as much. To me, Tandoori Chicken is always a bit drier since it’s cooked in the clay oven (Tandoor oven) in India. It comes out too juicy- almost falling apart- in the Instant Pot or slow cooker.

Serving Suggestions

You can serve this Tandoori with a traditional Indian curry, like our Tikka Masala. I also serve this with my white rice recipe, and if I’m feeling fancy I add some Naan, which I can find in the frozen section of almost any grocer.

In the summer though, it can be nice to serve these kabobs alongside some fresh grilled vegetables and a salad, like this Healthy Spicy Thai Peanut Salad

Related post: Tons of Easy and Delicious Foods To Eat With Rice

FAQ

Why use corn oil for this recipe? – Mazola Corn Oil is a heart-healthy* cooking oil and creates marinades that make great-tasting food because it has a neutral taste that lets the natural flavor of your food stand out. It also has a higher smoke point which is great for frying and grilling.

Can I make this ahead? – You can! I will often batch cook Tandoor chicken on the weekends and then store it in an airtight container in the fridge. You can eat it cold with salad, or put it into the Tikka Masala sauce (or some other curry) and reheat throughout the week.

Is Tandoori chicken healthy? – I would say yes. It’s high in protein and not too high in sodium. If you pair it with veggies and a salad it’s a super low carbohydrate dish. 

More chicken recipes from Pura Vida Moms:

Printable Recipe

Yield: 4 servings

Grilled Tandoori Chicken Kabob

Grilled Tandoori Chicken Kabob

This easy grilled Tandoori chicken recipe combines a marinade of greek yogurt, lemon juice, and Indian spices for the perfect summer cookout.

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients

  • 1.5 lbs boneless skinless chicken breasts
  • 1 cup Greek yogurt
  • 1/4 cup Mazola Corn Oil
  • 1/2 lemon, juiced
  • 1 tablespoon garam masala
  • 1 tablespoon Kosher salt
  • 1 tablespoon ground coriander
  • 1 tablespoon cumin
  • 1-2 skewers

Instructions

  1. Cut the chicken breasts into large pieces and place in a large bowl.
  2. Sprinkle Kosher salt, ground coriander, and cumin on top and toss until combined.
  3. In a small bowl, whisk together the greek yogurt, lemon juice, and garam masala. 
  4. Place the chicken on the skewers.
  5. On a flat surface, brush the chicken with the Greek yogurt marinade and marinate chicken for about 20 minutes.
  6. I usually just make the chicken and then turn on the grill.
  7. Once the grill is hot, place the kebobs on the grill.
  8. I cook for about 3 minutes per side on all four sides, or until the internal temperature reaches 165 degrees Fahrenheit.
  9. You can brush any leftover yogurt mixture on the chicken as it cooks. 
  10. I will often let the Tandoori chicken rest, covered, for up to 10 minutes to blend the flavors. 

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 454Total Fat: 21gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 147mgSodium: 1737mgCarbohydrates: 5gFiber: 1gSugar: 2gProtein: 59g
Please double-check this information with your favorite nutrition calculator.
*See Mazola.com for more information on the relationship between corn oil and heart health.

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