Spiced Indian Tandoori Chicken Skewers with Cooling Yogurt Dip

By AislePrompt Editorial · Published 2026-06-23 · Updated 2026-06-23

Juicy chicken pieces marinated in a fragrant blend of yogurt and traditional tandoori spices, grilled to perfection and served with a refreshing cucumber yogurt sauce. This Indian-inspired chicken recipe, ready in about 35 minutes, pairs boneless chicken thighs, plain yogurt, lemon juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 lbs, cut into 1.5-inch chunks boneless chicken thighs
• 1 cup plain yogurt
• 2 tbsp lemon juice
• 1 tbsp garlic paste
• 1 tbsp ginger paste
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground turmeric
• 1 tsp garam masala
• 1 tsp red chili powder
• 1.5 tsp salt
• 2 tbsp vegetable oil
• 1/2, finely grated cucumber
• 2 tbsp, chopped fresh mint leaves
• 2 tbsp, chopped fresh cilantro
• 1/2 cup plain yogurt (for dip)
• 1/4 tsp salt (for dip)
• 1/8 tsp black pepper (for dip)

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Instructions

1. Step 1: In a large bowl, whisk together 1 cup plain yogurt, 2 tbsp lemon juice, 1 tbsp garlic paste, 1 tbsp ginger paste, 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp turmeric, 1 tsp garam masala, 1 tsp red chili powder, 1.5 tsp salt, and 2 tbsp vegetable oil until smooth. Add 1.5 lbs boneless chicken thighs cut into 1.5-inch chunks and toss to coat completely. Cover and marinate in the refrigerator for at least 2 hours, preferably overnight.
2. Step 2: Soak wooden skewers in water for 30 minutes to prevent burning. Thread the marinated chicken pieces onto skewers, leaving a little space between pieces.
3. Step 3: Preheat grill to medium-high heat (about 400°F). Place chicken skewers on the grill and cook for 12-15 minutes, turning every 3-4 minutes, until chicken is cooked through and slightly charred on edges.
4. Step 4: Meanwhile, prepare the cooling yogurt dip by combining 1/2 cup plain yogurt, 1/2 grated cucumber (squeeze out excess water), 2 tbsp chopped fresh mint, 2 tbsp chopped cilantro, 1/4 tsp salt, and 1/8 tsp black pepper in a small bowl. Mix well and chill until serving.
5. Step 5: Serve the hot tandoori chicken skewers alongside the refreshing cucumber-mint yogurt dip.