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Tandoori kebabs were the quintessential club fare of my Mumbai childhood. They’re perfect for when you’re feeling snacky, but flavorful and meaty enough to hit the spot and turn into a proper meal when paired with naan, pickled onions, and some yogurt. We've done the work for you and developed a Tandoori Masala that is the perfect blend of spicy, salty, and tangy, so all you have to do is marinate the chicken (overnight preferably) with the masala and yogurt, skewer the pieces, and grill them to flame-kissed dreaminess.
Pro-tip: Make a double batch of these kebabs and use them in Asha's Butter Chicken! You can just add the leftover tandoori chicken after the sauce is blended and heat it through before stirring in the cream.