Grilled Chicken Skewers (Tandoori Murghi)

Grilled Chicken Skewers (tandoori Murghi)

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Vicki Butts (lazyme)


Nice Indian skewers. The chicken needs to marinate for at least 1 day, so plan accordingly.


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15 Min
10 Min


  • 2 tsp
    cumin seeds
  • 3
    whole cloves
  • 1/4 c
    whole milk plain yogurt
  • 3 Tbsp
    garlic, chopped
  • 3 Tbsp
    fresh ginger, peeled, chopped
  • 1 1/4 tsp
    chili powder
  • 1 1/4 tsp
  • 1 tsp
  • 1 lb
    boneless skinless chicken breast
  • ·
    bamboo skewers
  • ·
    lime wedges, for serving

How to Make Grilled Chicken Skewers (Tandoori Murghi)


  1. In an electric coffee/spice grinder finely grind cumin seeds and cloves.
  2. In a blender blend ground spices with remaining marinade ingredients until smooth.
    Cut chicken breasts crosswise into 1/4-inch thick strips and in a large sealable plastic bag combine with marinade.
  4. Seal bag, pressing out excess air, and turn bag several times to coat chicken well.
  5. Marinate chicken at least 1 day and up to 2.
    White chicken is marinating, soak skewers in water at least 1 hour.
  7. Prepare grill (or preheat oven to its highest temperature, 500 to 550 degrees F.).
  8. Oil grill rack (or lightly oil a shallow roasting pan large enough to hold the skewers in one layer.).
  9. Remove skewers from water and pat dry.
  10. Thread 1 piece chicken lengthwise onto each skewer and grill on an oiled rack set 5 to 6 inches over glowing coals, turning over once, until just cooked through, about 5 minutes.
    (Alternatively, in a lightly oiled shallow roasting pan arrange skewers in one layer and roast in middle of oven.).
  11. SERVE skewers with raita and lime wedges if desired.

Printable Recipe Card

About Grilled Chicken Skewers (Tandoori Murghi)

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Indian

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