bohemianwanderer – For years, I’ve searched for a tandoori marinade free of artificial colors and additives. This recipe is my favorite version so far. Cloves add a subtle smokiness that sets this marinade apart. Marinating the chicken for several hours, ideally from morning to evening, allows the flavors to deepen fully. This marinade works wonderfully whether you cook indoors or on a barbecue. Simply scale the quantities based on how much chicken you want to prepare. The natural ingredients create a vibrant, flavorful base that brings out the best in the chicken without relying on artificial ingredients.
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Ingredients and Tools Needed for Tandoori Chicken Skewers with Coriander Chutney
To prepare this dish, you need four large skewers made of metal or bamboo. If you use bamboo, soak the skewers in water for 30 minutes to prevent burning during cooking. The recipe serves two people and pairs perfectly with flatbreads or naan, and optionally shredded lettuce for freshness. The chicken requires 275 grams of breast meat, cut into 2½ cm cubes for even cooking. The marinade combines garlic, fresh ginger, lemon juice and zest, cumin, turmeric, smoked paprika, cloves, chili flakes, salt, Greek yogurt, and oil. The coriander chutney uses fresh coriander and mint leaves, a green chili, oil, lime juice, salt, and yogurt to add a cooling contrast to the spicy chicken.
Preparing the Marinade and Coriander Chutney Step-by-Step
Start by mixing all marinade ingredients in a large bowl. Add the chicken chunks and coat them thoroughly in the mixture. Cover and refrigerate for at least one hour, though longer marinating improves flavor depth. While the chicken marinates, prepare the coriander chutney. Combine coriander, mint, green chili, oil, lime juice, and salt in a food processor and pulse until roughly chopped. Add yogurt and blend again until smooth. Adjust salt to taste and set the chutney aside. This refreshing chutney balances the heat and spices of the tandoori chicken perfectly.
Cooking the Chicken Skewers to Perfection
Heat a griddle pan on very high heat before threading the chicken pieces onto the skewers. Cook the skewers for three minutes on each side until the chicken is cooked through and has a slight char. To check doneness, cut a piece to ensure there’s no pink inside. If needed, cook an additional minute per side. If you don’t have skewers, lay the chicken pieces in a hot frying pan in a single layer and cook similarly, turning frequently. Though cooking without skewers is possible, turning skewers is easier and provides more even cooking and charring.
Serving Suggestions and Final Tips for Best Results
Once cooked, let the chicken rest for three to four minutes to retain juices. Serve the hot tandoori chicken skewers with the fresh coriander chutney on the side. For a more filling meal, wrap the chicken and chutney in flatbreads or naan along with shredded lettuce. This adds a crunchy texture and fresh taste to the meal. The dish works well as a light lunch, a party appetizer, or a main course. Using natural ingredients and allowing enough marinating time results in juicy, flavorful chicken that rivals restaurant-quality tandoori dishes.
