Ingredients with Measurements:
- 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 cup plain yogurt
- 2 tablespoons tandoori spice blend
- 2 tablespoons lemon juice
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1/4 cup chopped fresh cilantro
- 1 red onion, cut into 1-inch pieces
- 1 red bell pepper, cut into 1-inch pieces
- 1 green bell pepper, cut into 1-inch pieces
- 8 wooden skewers, soaked in water for 30 minutes
Special Equipment Needed:
- Grill or grill pan
Step-by-Step Instructions:
1. In a large bowl, whisk together the yogurt, tandoori spice blend, lemon juice, garlic, ginger, salt, cayenne pepper, and cilantro.
2. Add the chicken to the bowl and toss to coat evenly. Cover and refrigerate for at least 1 hour or up to 8 hours.
3. Preheat the grill or grill pan to medium-high heat.
4. Thread the marinated chicken, onion, and bell peppers onto the skewers, alternating between chicken and vegetables.
5. Grill the kebabs for 10-12 minutes, turning occasionally, until the chicken is cooked through and the vegetables are tender and slightly charred.
6. Serve hot with naan bread, rice, and chutney.
- Time:
Preparation time: 15 minutes
- Marinating time: 1-8 hours
- Cooking time: 10-12 minutes
Temperature:
- Grill or grill pan: medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 240
- Fat: 5g
- Carbohydrates: 11g
- Protein: 36g
- Sodium: 630mg
- Fiber: 2g
- Sugar: 7g
Substitutions for ingredients:
- Tandoori spice blend: You can make your own by combining 1 tablespoon each of ground cumin, coriander, and paprika, 1/2 tablespoon each of ground turmeric and ginger, 1/4 teaspoon each of ground cinnamon and cayenne pepper, and a pinch of ground cloves.
- Plain yogurt: Greek yogurt or coconut yogurt can be used as a substitute.
- Red onion and bell peppers: You can use any vegetables of your choice, such as zucchini, mushrooms, or cherry tomatoes.
Variations:
- Tandoori shrimp kebab: Substitute the chicken with peeled and deveined shrimp.
- Tandoori vegetable kebab: Use only vegetables and marinate them in the same yogurt and spice mixture.
Tips and Tricks:
- Soak the wooden skewers in water for at least 30 minutes before grilling to prevent them from burning.
- If using metal skewers, be sure to oil them before grilling to prevent sticking.
- To get the best flavor, marinate the chicken for at least 1 hour, but no more than 8 hours.
- If using a grill pan, be sure to preheat it before adding the kebabs.
Storage Instructions:
- Leftover kebabs can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- To reheat, place the kebabs in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation Ideas:
- Serve the kebabs on a platter with a side of naan bread, rice, and chutney.
- Garnish with chopped fresh cilantro or sliced green onions.
Garnishes:
- Chopped fresh cilantro
- Sliced green onions
Pairings:
- Naan bread
- Basmati rice
- Chutney
Suggested Side Dishes:
- Cucumber raita
- Roasted vegetables
- Lentil soup
Troubleshooting Advice:
- If the chicken is not cooked through, continue grilling for a few more minutes until it reaches an internal temperature of 165°F.
Food Safety Advice:
- Always wash your hands and utensils before and after handling raw chicken.
- Use a meat thermometer to ensure the chicken is cooked to a safe internal temperature of 165°F.
Food History:
- Tandoori chicken is a popular Indian dish that originated in the Punjab region. It is traditionally cooked in a clay oven called a tandoor, which gives it a smoky flavor and charred exterior.
Flavor Profiles:
- Spicy, tangy, smoky, and slightly sweet.
Serving Suggestions:
- Serve hot with naan bread, rice, and chutney.
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Region: Indian