Chicken Indian

Quick tandoori chicken skewers

Name: Quick tandoori chicken skewers recipe
Yield: 6
Cuisine: /indian
Ingredients: 2 small onions, halved, thinly sliced into rings; 1 Lebanese cucumber, cut into rough 2cm pieces; Large wedge of iceberg lettuce, coarsely shredded; Juice of 1 lime, plus extra wedges, to serve; Warm flatbreads, to serve; 190g yoghurt; 60g tandoori paste; 6 garlic cloves, crushed; 40.00 ml extra virgin olive oil, plus extra, to drizzle; 40.00 ml tamarind paste (from Asian grocers and selected supermarkets); 2 tsp dried fenugreek leaves (kasuri methi, from Indian grocers); 40.00 ml finely grated fresh ginger; 1 tsp each Kashmiri chilli powder (from spice specialists, Indian grocers and selected supermarkets), and cumin seeds; 800g chicken thigh fillets, cut into rough 4cm pieces; 60ml olive oil; 1 tsp each green cardamom pods and cumin seeds; 12 fresh curry leaves; 1 bunch coriander, stems and leaves roughly chopped (reserve some leaves for garnish); 100g baby spinach leaves; 1 garlic clove, sliced

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by Matt Preston

delicious. senior editor

Apr 10, 2025

This simple air fryer recipe (which can also be cooked in the oven or on the barbie) can be prepared in advance, boasts lots of protein and healing spice, and comes with cooling yoghurt, shredded iceberg and a fresh coriander chutney.

You’ll need 8 short wooden or metal skewers for an air fryer or 8 long wooden or metal skewers for the barbecue/oven. If using wooden skewers, soak in water for 30 minutes beforehand.

2 small onions, halved, thinly sliced into rings
1 Lebanese cucumber, cut into rough 2cm pieces
Large wedge of iceberg lettuce, coarsely shredded
Juice of 1 lime, plus extra wedges, to serve
Warm flatbreads, to serve

Tandoori marinade

⅔ cup (190g) Greek-style yoghurt, plus extra, to serve
¼ cup (60g) tandoori paste
6 garlic cloves, crushed
2 tbs extra virgin olive oil, plus extra, to drizzle
2 tbs tamarind paste (from Asian grocers and selected supermarkets)
2 tsp dried fenugreek leaves (kasuri methi, from Indian grocers)
1 tbs finely grated fresh ginger
1 tsp each Kashmiri chilli powder (from spice specialists, Indian grocers and selected supermarkets), and cumin seeds
800g chicken thigh fillets, cut into rough 4cm pieces

Coriander chutney

¼ cup (60ml) extra virgin olive oil
1 tsp each green cardamom pods and cumin seeds
12 fresh curry leaves
1 bunch coriander, stems and leaves roughly chopped (reserve some leaves for garnish)
100g baby spinach leaves
1 tbs finely grated fresh ginger
1 garlic clove, sliced

Method

1.

To marinate chicken, place all ingredients except chicken in a large bowl, season and stir to combine. Add chicken and, using hands, mix well to coat. Cover and refrigerate for 2-3 hours, or overnight, if time permits. Thread onto 8 skewers (see note) and stand, covered, at room temperature until ready to cook.
2.

Meanwhile, for the chutney, heat oil in a medium frypan over medium heat. Add spices and curry leaves and cook, shaking pan occasionally, for 1-2 minutes, until spices and curry leaves are fragrant and toasted. Turn off heat and stand until warm to touch.
3.

Transfer mixture to a small food processor with ½ tsp fine salt and remaining ingredients and whiz until finely chopped. With motor running, slowly add ¼ cup (60ml) water until combined. Season.
4.

Preheat air fryer to 200°C, oven to 200°C/180°C fan-forced, or barbecue to medium-high. Toss onion in extra oil and arrange over base of air fryer basket, on an oven tray or on grill. Arrange skewers in basket or on tray or grill (insert skewer tips into onions if using air fryer). Cook for 15-20 minutes, turning skewers once or twice, until onions are lightly charred and chicken is cooked. Rest for 5 minutes.
5.

Toss cucumber and lettuce in lime juice. Serve alongside skewers with onions, flatbreads, extra yoghurt, chutney and lime wedges.