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    Tandoori Chicken Kebabs

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    Tandoori Chicken Kebabs

    Serve this spicy chicken with naan bread and cooling yogurt.

    • Preparation time: 15 minutes, plus at least 3 hours marinating
    • Cooking time: 10 minutes to 15 minutes
    • Total time: 25 - 30 minutes, plus at least 3 hours marinating 60 minutes 60 minutes 60 minutes 30 minutes

    Serves: 4


    • 150g tub Waitrose Low Fat Natural Yogurt
    • 1 tbsp Veeraswamy Medium Moglai Curry Paste
    • Juice of 1 lemon
    • 2 tsp Bart Fresh Ginger
    • 1 tsp Bart Fresh Garlic
    • 1 tsp ground cumin
    • 1 tsp ground coriander
    • 1 tsp ground turmeric
    • 2 tsp ground paprika
    • 20g pack fresh coriander, chopped
    • 1 pack 4 Waitrose British Chicken Breast Fillets


    1. In a large bowl, mix together the yogurt, curry paste, lemon juice, ginger, garlic, spices and fresh coriander. Cut the chicken into 2.5cm pieces and add to the bowl. Mix to coat well in the marinade. Cover and leave to marinate in the fridge for 3-4 hours or overnight.
    2. Thread the chicken onto 4 metal skewers and place on a hot barbecue. Cook for 10-15 minutes, turning occasionally and basting with any remaining marinade, until the chicken is lightly browned and thoroughly cooked, there is no pink meat and the juices run clear.
    3. Serve the kebabs with naan bread, Waitrose Tzatziki and lemon wedges, garnished with fresh mint leaves.

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    Cook's tips

    This marinade is also suitable for whole pieces of chicken, such as skinless chicken thighs and breast fillets. Use metal skewers, rather than wooden ones, as these help to conduct heat evenly while the chicken is cooking.

    Alternatively, cook the kebabs under a hot grill for the same amount of time.


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    5 stars