I am super amazed with myself! I made my own Tandoori Chicken Skewers. Woop woop!
The last Indian dish I posted was my Vegetarian curry soup, and that’s been a few months already. But a few weeks ago I was inspired to do some more Indian cooking. I told you about my friend Susanne who came over to Amsterdam all the way from Denmark. (I made this delicious Koldskål for her, remember?) Anyway, that weekend we also ate at an Indian restaurant. It had been some time since I ate out at an Indian place but wow I realised I had missed it. I decided it was time again for some curry, dahl, tandoori, or whatever, as long as it would be full of those rich flavours.
As barbecue season is getting closer I decided to make some tasty chicken skewers. Don’t get me wrong: these tandoori chicken skewers are delicious coming from a grill pan and served with a good curry, rice and naan bread… but they do great on the barbeque as well.
Unfortunately my little appartment does not have a real tandoor in the kitchen (meaning: no clay oven, no charcoal nor wood), and since the weather has been bad this spring I had to do with my plain gas stove and a grill pan. Pretty disappointing now that I am writing this down, but a là. As my mom would say: you can’t have it all. For now I will assume you also lack a wood oven in your house. So have no fear, you will be able to make this recipe. I think I came pretty close to the real deal with my grill pan but if you are planning for a good old charcoal barbecue… You know what I mean right?
This is what you need:
For 10-12 skewers:
- 200 gr. chicken
- 4 tbsp yoghurt
- 4 tbsp olive oil
- tandoori masala herbs (or: 1 tsp cumin, 1 tsp kurkuma, 1 tsp cayenne pepper and 1 tsp coriander)
- 1 lime
- 10 skewers (15 cm)
For the sauce:
- 4 tbsp. yoghurt
- 1/4 tsp. cumin
- 1/2 tsp. coriander
The trick with this recipe is not the ingredients or cooking techniques… it is the timing. These skewers need about 24 hours for the chicken and marinade to get married for life. So please, trust me on this one, if you’re friends will be banging at the door in 20 minutes from now and you still need to do your hair and make up… leave this recipe for another day. If not:
Dice the chicken in fine pieces of a maximum of 1.5 cm in thickness. I like smaller pieces so the marinade will soak in all around but it’s up to you really. Just make sure the pieces are large enough so you can easily pin them to the skewers. Then put the chicken in a bowl and add the yoghurt, olive oil, tandoori masala herbs and the juice of one lime. Stir well so the marinade mixes well and make sure all your chicken is covered with the marinade.
Put the chicken in the refrigerator for 24 hours.
The next day put the chicken pieces on the skewers and grill them in your grill pan or on your barbeque.
I served the tandoori chicken skewers with sweet mango chutney and a quick yoghurt-cumin-coriander sauce, naan, rice and a delicious butternut squash and spinach dahl. (to be continued 😉 )