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Tandoori Chicken Skewers Recipe Easy Homemade with Mango Lassi Dip

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Juicy and tender tandoori chicken skewers marinated in a flavorful yogurt-based spice blend, served with a refreshing mango lassi dip. Perfect for quick weeknight meals or casual entertaining.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs, cut into 1.5-inch pieces
  • 1 cup plain full-fat yogurt (240 ml)
  • 2 tbsp freshly squeezed lemon juice
  • 1 tbsp garlic paste
  • 1 tbsp ginger paste
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp smoked paprika
  • 1 tsp garam masala
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chili powder (adjust to taste)
  • 1 tsp salt
  • 1 tbsp vegetable oil
  • 1 large ripe mango, peeled and diced (about 1 1/2 cups or 225 g)
  • 1/2 cup plain full-fat yogurt (120 ml)
  • 1/4 cup milk (60 ml) or water for thinner consistency
  • 1 tbsp honey or maple syrup
  • 1/4 tsp cardamom powder
  • Fresh mint leaves (optional, for garnish)

Instructions

  1. Prepare the Marinade: In a large mixing bowl, combine 1 cup plain yogurt, 2 tablespoons fresh lemon juice, 1 tablespoon each of garlic and ginger paste. Stir in ground cumin, ground coriander, smoked paprika, garam masala, turmeric powder, red chili powder, salt, and vegetable oil. Mix until smooth and well combined. (5 minutes)
  2. Marinate the Chicken: Add chicken thigh pieces to the marinade. Toss well to coat every piece thoroughly. Cover and refrigerate for at least 2 hours, preferably overnight for maximum flavor and tenderness. (2+ hours)
  3. Soak the Skewers: If using wooden skewers, soak them in water for at least 30 minutes to prevent burning during grilling. (30 minutes)
  4. Prepare the Mango Lassi Dip: While the chicken marinates, place diced mango, 1/2 cup plain yogurt, 1/4 cup milk, honey, and cardamom powder into a blender. Blend until smooth and creamy. Chill in the refrigerator until ready to serve. (10 minutes)
  5. Preheat the Grill or Grill Pan: Heat grill or grill pan over medium-high heat. Brush lightly with oil to prevent sticking. (5 minutes)
  6. Thread the Chicken onto Skewers: Thread marinated chicken pieces evenly onto soaked skewers, leaving space between pieces for even cooking. (5 minutes)
  7. Grill the Skewers: Place skewers on the hot grill or pan. Cook about 5-6 minutes per side, turning carefully, until chicken is cooked through and has a nice char. Internal temperature should reach 165°F (74°C). (10-12 minutes)
  8. Rest and Serve: Remove skewers from heat and let rest for 5 minutes before serving. Serve with chilled mango lassi dip and optional sides like naan or cucumber salad. (5 minutes)

Notes

Marinate chicken overnight for best flavor and tenderness. Soak wooden skewers to prevent burning. Use chicken thighs for juicier results. Adjust chili powder to taste. If no grill available, bake skewers at 425°F (220°C) for 15-18 minutes, flipping halfway. Let chicken rest before serving to lock in juices. Mango lassi dip balances the heat and adds creamy sweetness.

Nutrition

Keywords: tandoori chicken, chicken skewers, mango lassi dip, Indian recipe, grilled chicken, yogurt marinade, easy dinner, gluten-free

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