Tandoori chicken skewers. And these grilled tandoori chicken skewers are worthy of that. Traditionally made in a tandoor, these tandoori chicken skewers taste great cooked on a barbecue or grill. For this recipe, you will need skewers (see tip), a clean muslin and a blender or small food.

In order to avoid the common. Top tip for making Tandoori chicken skewers. Tandoori curry paste has a medium hot flavour; if you prefer something spicier use a Madras paste. You can cook Tandoori chicken skewers using 12 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Tandoori chicken skewers

It's 2 of chicken breasts cut into cubes..
It's 2 tbsp of Tandoori marsala.
Prepare 1/2 cup of plain yoghurt.
Prepare 1 tsp of crushed garlic.
You need 1 of salt.
You need 1 dash of blackpepper.
It's 2 pinch of tumeric powder.
It's 1 of chilli powder as to ur taste..
You need 1/2 tsp of garam masala.
Prepare 1 tsp of dhana gheera.
It's 1 of Juice of one lime or vinegar.
It's 2 tbsp of oil or melted magarine.

For a milder flavour use korma or tikka masala paste. This is best video for Tandoori Chicken Recipe in Urdu orTandoori Chicken Skewers or chicken sticks which is very tasty in taste and easy cook hashtags#. These chicken skewers are always the belle of the barbecue. They are well-spiced, tender and truly delicious.

Tandoori chicken skewers instructions

Mix all the ingredients together in a bowl and mix than add the chicken pieces and marinade for 3 to 4 hours for best results marinade overnight..
Than fit the pieces of chicken on ur skewers and grill on charcoal or in ur oven grill what ever u prefer..
when grilling keep brushing some oil on the chicken as to get it a nice color you can also keep brushing some of the marinade juice if you want to keep ur chicken moist..
Enjoy with a salad,fries or naan..

Serve them as a starter, main course or side dish. They're also perfect with naan bread and. Be the first to review this recipe. Tasty skewers, these make a nice starter. Prep time does not include marinading.