Tandoori kebabs were the quintessential club fare of my Mumbai childhood. They’re perfect for when you’re feeling snacky, but flavorful and meaty enough to hit the spot and turn into a proper meal when paired with naan, pickled onions, and some yogurt. We've done the work for you and developed a Tandoori Masala that is the perfect blend of spicy, salty, and tangy, so all you have to do is marinate the chicken (overnight preferably) with the masala and yogurt, skewer the pieces, and grill them to flame-kissed dreaminess.

Pro-tip: Make a double batch of these kebabs and use them in Asha's Butter Chicken! You can just add the leftover tandoori chicken after the sauce is blended and heat it through before stirring in the cream.

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Ingredients

1 cup plain, full-fat yogurt
4 tablespoons Tandoori Masala
Salt, to taste
1½ pounds boneless, skinless chicken thighs, cut into 1¼-inch pieces
1 red onion, cut into 1¼-inch pieces
Neutral oil, for brushing the grill

Special equipment

Metal of wooden skewers (if using wooden, soak them for 20 minutes before using)

For serving

Naan
Plain, full-fat yogurt
Pickled onions

Methods

In a large bowl, whisk the yogurt and tandoori masala together. Taste and adjust salt, if needed (we like to add ½ to 1 teaspoon of additional salt, but it is up to you!).
Add the chicken and mix, making sure each piece is fully coated in the yogurt-spice mixture. Cover and refrigerate for at least 6 hours, but preferably overnight.
Remove the chicken from the refrigerator and skewer the chicken alternating between a piece of chicken and a few onion petals. Repeat with the remaining chicken and onion, transferring the finished skewers onto a plate or baking sheet.
While you are making the skewers, preheat a gas grill to medium high or prepare a charcoal grill. When the grill is hot, brush the grate with oil and grill the skewers, flipping halfway through, until the chicken is cooked through (at least 165°F internal temperature) and charred on the outside, about 5 to 8 minutes per side.
Serve hot with naan, yogurt, and pickled onions.

Sana's Tandoori Chicken Kebabs

Recipe by: Sana Javeri Kadri

Serves 4

Ingredients

1 cup plain, full-fat yogurt
4 tablespoons Tandoori Masala
Salt, to taste
1½ pounds boneless, skinless chicken thighs, cut into 1¼-inch pieces
1 red onion, cut into 1¼-inch pieces
Neutral oil, for brushing the grill

Special equipment

Metal of wooden skewers (if using wooden, soak them for 20 minutes before using)

For serving

Naan
Plain, full-fat yogurt
Pickled onions

Methods

In a large bowl, whisk the yogurt and tandoori masala together. Taste and adjust salt, if needed (we like to add ½ to 1 teaspoon of additional salt, but it is up to you!).
Add the chicken and mix, making sure each piece is fully coated in the yogurt-spice mixture. Cover and refrigerate for at least 6 hours, but preferably overnight.
Remove the chicken from the refrigerator and skewer the chicken alternating between a piece of chicken and a few onion petals. Repeat with the remaining chicken and onion, transferring the finished skewers onto a plate or baking sheet.
While you are making the skewers, preheat a gas grill to medium high or prepare a charcoal grill. When the grill is hot, brush the grate with oil and grill the skewers, flipping halfway through, until the chicken is cooked through (at least 165°F internal temperature) and charred on the outside, about 5 to 8 minutes per side.
Serve hot with naan, yogurt, and pickled onions.