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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 or green chutney. We've done the work for you and developed a Tandoori Masala that is the perfect blend of umami, heat, and tangy, so all you have to do is marinate the chicken (overnight preferably) with the masala, yogurt, and a little lemon juice to lift all those spicy flavors, skewer the pieces, and grill them to flame-kissed dreaminess.

Our production manager, Kartik—who is also a prolific chef!—taught me to finish anything Tandoori Masala-related with a mixture of butter and chaat masala. It is a grilling gamechanger, adding a hint of funkiness from the black salt in the chaat masala, plus an extra zippy zing!

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.

Ingredients

¾ cup (170g) plain, full-fat yogurt
3 tablespoons (18g) Tandoori Masala
1 to 2 tablespoons (15 to 30ml) lemon juice, optional
1 teaspoon Surya Salt, plus more
1½ pounds (680g) boneless, skinless chicken thighs, cut into 1¼-inch pieces
1 red onion, cut into 1¼-inch pieces
Neutral oil, for brushing the grill
2 tablespoons (28g) unsalted butter, optional
1 tablespoon finely chopped cilantro, optional
1½ teaspoons Chaat Masala, optional

Special equipment

Metal of wooden skewers (if using wooden, soak them for 20 minutes before using)

For serving

Naan
Plain, full-fat yogurt or green chutney
Lemon wedges
Pickled onions

Methods

Combine the yogurt, Tandoori Masala, lemon juice, if using, and salt in a large bowl and whisk until smooth. Add the chicken, stir to coat in the marinade, cover, and refrigerate for at least 1 hour, up to 12 hours (I try to go for an overnight marinade, if possible, for maximum flavor goodness).
To prepare the kebabs, remove the chicken from the refrigerator and skewer the chicken alternating between a piece of chicken and a few onion petals. Repeat with the remaining chicken and onion, transferring the finished skewers onto a plate or sheet pan.
While you are making the skewers, preheat a gas grill to medium-high or prepare a charcoal grill. When the grill is hot, brush the grate with oil and grill the skewers, flipping halfway through, until the chicken is cooked through (at least 165°F internal temperature) and charred on the outside, about 5 to 8 minutes per side. (Alternatively, these can be grilled on a grill pan over medium-high heat indoors, using the same timings as the outdoor grill.)
If finishing with the optional chaat masala butter (highly recommended!), melt the butter in a small saucepan over medium heat. When melted and just starting to foam, add the cilantro and chaat masala, season with salt to taste, then brush over the kebabs before serving. Enjoy hot with naan, yogurt or green chutney, lemon wedges, and pickled onions.

This Recipe Features

Sana's Tandoori Chicken Kebabs

Serves

4 people

Difficulty

Beginner

Ingredients

¾ cup (170g) plain, full-fat yogurt
3 tablespoons (18g) Tandoori Masala
1 to 2 tablespoons (15 to 30ml) lemon juice, optional
1 teaspoon Surya Salt, plus more
1½ pounds (680g) boneless, skinless chicken thighs, cut into 1¼-inch pieces
1 red onion, cut into 1¼-inch pieces
Neutral oil, for brushing the grill
2 tablespoons (28g) unsalted butter, optional
1 tablespoon finely chopped cilantro, optional
1½ teaspoons Chaat Masala, optional

Special equipment

Metal of wooden skewers (if using wooden, soak them for 20 minutes before using)

For serving

Naan
Plain, full-fat yogurt or green chutney
Lemon wedges
Pickled onions

Methods

Combine the yogurt, Tandoori Masala, lemon juice, if using, and salt in a large bowl and whisk until smooth. Add the chicken, stir to coat in the marinade, cover, and refrigerate for at least 1 hour, up to 12 hours (I try to go for an overnight marinade, if possible, for maximum flavor goodness).
To prepare the kebabs, remove the chicken from the refrigerator and skewer the chicken alternating between a piece of chicken and a few onion petals. Repeat with the remaining chicken and onion, transferring the finished skewers onto a plate or sheet pan.
While you are making the skewers, preheat a gas grill to medium-high or prepare a charcoal grill. When the grill is hot, brush the grate with oil and grill the skewers, flipping halfway through, until the chicken is cooked through (at least 165°F internal temperature) and charred on the outside, about 5 to 8 minutes per side. (Alternatively, these can be grilled on a grill pan over medium-high heat indoors, using the same timings as the outdoor grill.)
If finishing with the optional chaat masala butter (highly recommended!), melt the butter in a small saucepan over medium heat. When melted and just starting to foam, add the cilantro and chaat masala, season with salt to taste, then brush over the kebabs before serving. Enjoy hot with naan, yogurt or green chutney, lemon wedges, and pickled onions.