Are you looking for a delicious and easy dinner that is also fun to make? Well, look no further than these baked tandoori chicken kebabs!
Preparing this meal will give you the satisfaction of creating your own masterpiece in the comfort of your own kitchen. Not only does baking these kebabs make for fewer dishes to clean, but it’s healthier, too (bonus!) To get started, gather up minimal ingredients and prep them, so they’re ready to be threaded onto skewers – trust me, it’ll be worth every minute spent!
These delicious kebabs make a fantastic weeknight dinner when served with basmati rice or lightly grilled naan bread. Plus, they’re great for meal prepping – simply double the batch for quick grab-and-go meals later in the week.
Are Tandoori Chicken Kebabs Healthy?
Baked tandoori chicken kebabs can be a healthy option if made with lean cuts of chicken and low-fat yogurt as the marinade.
Tandoori chicken is usually flavored with a mixture of spices, including cumin, coriander, turmeric, and paprika, which add flavor without adding too many calories or fat.
To make these kebabs even healthier, serve them on whole wheat pita bread and with some fresh vegetables for added nutritional value.
What is the difference between chicken tandoori and kebab?
The main difference between chicken kebab and tandoori chicken is the marinade used to prepare them.
Chicken kebabs typically use a simpler marinade of oil, salt, lemon juice, garlic, and herbs such as oregano and thyme. This marinade gives the chicken its more traditional flavor profile. On the other hand, Tandoori chicken is a popular Indian dish that uses a more complex marinade that includes yogurt, ginger, garlic, garam masala (a spice blend), turmeric, and red chili powder; giving the tandoori chicken its vibrant orange color and unique flavor profile. Besides their different marinades, the texture of both dishes varies – chicken kebabs are grilled on skewers, while the tandoori chicken is cooked in a clay oven called a tandoor.
- Chicken: Boneless, skinless chicken breasts or thighs! I used Chicken breasts for this recipe.
- Plain yogurt: helps tenderize the meat and keeps it moist during baking.
- Fresh Ginger and Garlic: Gives a nice aromatic flavor! But you can substitute with powdered or ginger and garlic paste.
- Spices: Dried cumin, coriander, sweet paprika, turmeric, cayenne pepper, and garam masala (Indian spices available in grocery stores); add that unique taste.
- Salt and black pepper to taste.
- Extra virgin olive oil.
- Lemon juice: Adds a tangy flavor that balances the spices.
- Ground chili paste: (optional) adds a kick of spiciness.
- Cloves and cardamom pods: (optional) Adds extra flavor.
How to Make Tandoori Chicken Skewers?
- Marinade: Cut the chicken into cubes. In a large bowl, add all the ingredients and mix. Add the chicken and marinate for at least 1 hour or overnight.
- Thread the chicken onto skewers: After marination, thread the chicken onto skewers ( if using wooden skewers, make sure to soak them in water for 20 minutes to avoid burning).
- Bake: Preheat the oven to 415°F. Line a tray with foil and add a wire rack on top. Place the skewers on top and bake for 12-15 minutes or until cooked through. Turn them over halfway through. Then broil for 2 minutes to get a nice brown color (check the notes if using chicken thighs; the baking time will vary).
- Serve: Finally, serve it hot with some biryani rice, nan bread, and cucumber raita (yogurt sauce). Enjoy!
- You can use chicken thighs instead, but keep in mind that they will take longer baking time (15-20 minutes).
- Make sure to soak the wooden skewers before baking to avoid them from burning.
- You can cook them on the grill, stovetop, or oven (any way you prefer).
- You can always adjust the level of spiciness you like by adding less or more cayenne pepper.
What to Serve with Tandoori Chicken?
Tandoori chicken is best served with a variety of accompaniments that can enhance the flavor and texture of the dish. Traditionally, tandoori chicken is served with yogurt-based raita, lemon wedges, and freshly chopped cilantro.
Store the leftovers in an airtight container in the fridge for 3-4 days.