Name: Julie Goodwin’s tandoori chicken skewers
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4-6
Ingredients: ½ cup (135g) tandoori paste; 1½ cups (420g) natural yoghurt; 1.5kg chicken thigh fillets, cut into 3cm pieces; 1 tablespoon extra virgin olive oil; roti or wraps; cooking spray; ½ (85g) red onion, chopped very finely; 1 bunch coriander leaves, chopped, plus extra, to serve; 1 teaspoon ground cumin; ½ teaspoon salt; juice of 1 lemon; lemon wedges, to serve

Julie Goodwin’s tandoori chicken skewers

Serve with yoghurt sauce and roti.

Serves 4-6

Prep

Cook

20M

Marinate

Total

25M

Skip to Recipe

Julie Goodwin’s succulent tandoori chicken skewers are easy to prepare and full of flavour. Budget-friendly chicken thighs are marinated in a yoghurt tandoori sauce for several hours or overnight, then chargrilled and served with roti and spiced yoghurt sauce.

Ingredients

½ cup (135g) tandoori paste

1½ cups (420g) natural yoghurt

1.5kg chicken thigh fillets, cut into 3cm pieces

1 tablespoon extra virgin olive oil

roti or wraps

cooking spray

½ (85g) red onion, chopped very finely

1 bunch coriander leaves, chopped, plus extra, to serve

1 teaspoon ground cumin

½ teaspoon salt

juice of 1 lemon

lemon wedges, to serve

Method

Combine the tandoori paste, ½ cup of yoghurt and chicken. Thread the chicken onto skewers. Refrigerate for several hours or overnight.

Brush a char-grill with the oil. Place the skewers onto grill. Cook for 3-4 minutes on each side until the chicken is browned and cooked through.

Spray roti with oil and grill for 20 seconds on each side or until puffed up.

Combine the remaining yoghurt, onion, coriander, cumin, salt and lemon juice in a small bowl. Serve the skewers with the yoghurt sauce, lemon wedges, extra coriander leaves and roti.

This recipe ran in The Australian Women’s Weekly in 2017 and was published online in 2024.