Tandoori masala chicken skewers with herb chutney

Date: 01-08-2022

Tandoori masala chicken skewers with herb chutney

This is a familiar dish of marinated chicken skewered up for the BBQ.  They are also just as easy under a grill.  The marinade is quite thick and fiery so if you want it milder, halve the chilli flakes.  Don’t be put off by the list of ingredients, it is easy to put together.  Enjoy!


Cut the chicken into 3-4cm chunks and set aside while you make the marinade. Put the yoghurt, tandoori masala powder, chilli flakes, 2 tsp sunflower oil, 3tsp lemon juice, garlic, ginger, 2 tsp chopped coriander and ½tsp salt into a mixing bowl and whisk together. Add the chicken pieces, the green pepper and the red onion to the bowl. Mix and toss everything together so it’s well coated. Cover the bowl and chill for 2 hrs to marinate.

While the chicken is marinating, make the herb and walnut chutney. Add 30g of the coriander leaves and stalks, the walnuts, green chillies, juice of ½ lemon, ½ tsp salt, the onion and 5tsp olive oil to a blender or food processor along with 50ml water. Blend until smooth and set aside to serve with the skewers.

Thread the marinated chicken, onion and green peppers onto the wooden skewers – give the pieces a bit of space, and don’t cram the skewers.

Prepare the barbecue for cooking – it’s ready when the flames have died down to hot embers. Drizzle the skewers with a little oil before placing them over the grill. Cook for 5 mins on one side, then turn the skewers over for another 3-5 mins so they’re cooked evenly on all sides. If needed, allow a few mins more until the chicken is cooked through. If you don’t have a barbecue, the skewers can also be cooked on a hot griddle pan or under a grill

Serve the skewers with the herb and walnut chutney and flatbread or naans on the side.



Makes 8 skewers
For the skewers

  • 8 wooden skewers, soaked in water for 10 minutes, then dried
  • 2 green peppers, cut into chunks
  • 2 med red onions, cut into chunks (leave the root on so they hold together)
  • 600g chicken breast fillets


  • 40g Greek yoghurt
  • 3 tsp tandoori masala powder
  • ½-1 tsp chilli flakes
  • 2 tsp sunflower oil, plus extra for cooking
  • 3 tsp lemon juice
  • 4 garlic cloves, grated
  • 2cm ginger, grated
  • 2tsp chopped coriander leaves
  • ½ tsp salt

For the chutney

  • 30g coriander, leaves and stalks
  • 30g walnuts, chopped
  • 1-2 green chillies, seeds in, chopped
  • Juice ½ lemon
  • ½ tsp salt
  • ½ small brown onion, roughly chopped
  • 5 tsp olive oil
  • Flatbreads or naan to serve

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