Bombay Spiced Chicken Skewers
Transport your taste buds to the vibrant streets of India with these mouthwatering Bombay Spiced Chicken Skewers! Bursting with bold flavors from a tangy yogurt marinade infused with garlic, fresh ginger, turmeric, garam masala, and a hint of paprika, these skewers deliver a perfect balance of spice and zest. The tender, juicy chicken is grilled or roasted to golden perfection, with optional cayenne for a fiery kick. Quick to prepare and ready in under 40 minutes (excluding marinating), this versatile dish is perfect for both weeknight dinners and summer barbecues. Garnish with fresh cilantro and serve alongside naan, basmati rice, or cooling cucumber raita for a complete meal that's as irresistible as it is easy to make. Perfect for those craving authentic Indian-inspired cuisine!
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Recipe Information
Ingredients
- 500 grams Boneless, skinless chicken thighs
- 120 ml Plain yogurt
- 3 pieces Garlic cloves, minced
- 1 tablespoon Fresh ginger, minced
- 1 teaspoon Turmeric powder
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Garam masala
- 1 teaspoon Paprika
- 0.5 teaspoon Cayenne pepper (optional, for extra heat)
- 2 tablespoons Lemon juice
- 1 teaspoon Salt
- 2 tablespoons Vegetable oil
- 2 tablespoons Fresh cilantro, chopped
- 8 pieces Skewers (wooden or metal)
Instructions
If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
Cut the chicken thighs into bite-sized pieces, roughly 2-inch cubes, and set aside.
In a large mixing bowl, whisk together the yogurt, minced garlic, minced ginger, turmeric powder, ground cumin, ground coriander, garam masala, paprika, cayenne pepper (if using), lemon juice, salt, and vegetable oil until well combined.
Add the chicken pieces to the marinade, ensuring they are fully coated. Cover the bowl and refrigerate for at least 1 hour, or preferably overnight for maximum flavor.
Preheat your grill or grill pan to medium-high heat. Alternatively, preheat your oven to 200°C (400°F) and line a baking sheet with foil.
Thread the marinated chicken pieces onto the skewers, leaving a small gap between each piece for even cooking.
Grill the skewers for 12-15 minutes, turning occasionally, until the chicken is cooked through and lightly charred. If baking, place the skewers on the prepared baking sheet and cook for 15-18 minutes, flipping halfway through.
Garnish the cooked skewers with freshly chopped cilantro and a squeeze of lemon juice before serving.
Serve hot with naan bread, basmati rice, or a side of refreshing cucumber raita.
Nutrition Facts
Calories |
1417 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.0 g | 109% | |
| Saturated Fat | 20.3 g | 102% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 632 mg | 211% | |
| Sodium | 2900 mg | 126% | |
| Total Carbohydrate | 22.5 g | 8% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 10.1 g | ||
| Protein | 139.1 g | 278% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 373 mg | 29% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 1806 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
