Chicken tandoor-style kebabs

Chicken tandoor-style kebabs


3cm piece of ginger
2 cloves of garlic
140 g natural yogurt
2 tablespoons olive oil
60 ml tomato passata
½ teaspoon garam masala
½ teaspoon chilli powder
½ teaspoon smoked paprika
½ teaspoon turmeric
10-12 skinless, boneless free-range chicken thighs


  1. Peel and finely grate the ginger, peel and finely chop the garlic, then place in a large bowl with the yoghurt, oil, passata and spices. Stir well.
  2. Cut the chicken into 2cm cubes, coat well in the marinade, then season with sea salt and black pepper.
  3. Cover with clingfilm and refrigerate for 2 to 3 hours.
  4. Thread the chicken onto 12 skewers, then barbecue or grill for 15 minutes, or until golden and evenly cooked, turning occasionally.
  5. Serve with roti and cucumber raita.

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