Tandoori Chicken Skewers
These Tandoori Chicken Skewers are crispy on the outside, moist and tender on the inside and pack some great Indian flavours!
- 4 Skinless and Boneless Chicken Thighs
- 5 cm Root Ginger (peeled and grated)
- 4 Garlic Cloves (crushed)
- 4 tbsp Double Cream
- 2 tbsp Rapeseed Oil
- 2 tbsp Greek Yogurt
- 1 tbsp Tomato Puree
- 1 tsp Garam Masala
- 1 tbsp Smoked Paprika
- 1 tsp Ground Cumin
- ½ tsp Salt
- ½ tsp Kashmiri Mirch (Chilli Powder)
Mix all the ingredients except the chicken thighs in a bowl. Dice the thighs and add to the marinate mixing well.
Cover the bowl with clingfilm and marinate for a minimum of 8 hours.
An hour before you want to cook take the marinating chicken out of the fridge and then prepare the BBQ.
Add the chicken pieces to the skewer. If you have some food preparation gloves I would recommend them using them here. This is a messy job!!!
Add to the direct area of the BBQ and then turn every 4 minutes. If the chicken looks like it is burning just move the skewer to the indirect area. The plan here is to cook for 16 minutes in total without burning the chicken.
Remove from the BBQ and wrap in foil whilst you cook your pita or flatbread. You can cook the pitas directly on the BBQ which take 30 seconds to 1 minute on each side.