Tandoori Chicken Skewers

Photo from Cooking
with Mima

While cleaning out my spice cabinet recently, I discovered that my favorite spice—garam masala—had lost its magic. Instead of that warm, fragrant aroma I love, it barely smelled like anything. Clearly it was time to toss the last little bit and buy a fresh jar.

The moment I opened the new container, my kitchen was filled with that unmistakable garam masala scent. It smelled so good that I immediately knew I needed to make something with it. Luckily, I already had the perfect recipe waiting.

I've also been experimenting with something else lately. A lot of Indian-inspired marinades use yogurt, and while I love the flavor it adds, I'm just not a fan of the texture it leaves on grilled meat. It can get a little gritty, which isn't my favorite.

Since I happened to have buttermilk in the refrigerator, I wondered if it would work as a substitute. After a little research (and a quick ChatGPT consultation), it sounded like it should provide the same tangy flavor while still tenderizing the meat.

I'm happy to report it worked beautifully. The first thing I noticed was what wasn't there—that gritty yogurt coating was completely gone. The chicken grilled up with a much smoother finish, and the flavor was nearly identical. The buttermilk delivered the same tanginess I was looking for without changing the overall taste of the marinade.

At this point, I'm not sure I'll be going back to yogurt. Buttermilk may have just become my new secret ingredient for grilled marinades.

Tandoori Chicken Skewers

Recipe from Cooking with Mima

Serves 4

• 1 cup yogurt
• 2 tablespoons olive oil
• 1 tablespoon fresh lemon juice
• 1 teaspoon ginger and garlic paste
• 1 tablespoon red chili powder
• 1 teaspoon ground cumin
• 1 teaspoon garam masala
• 1 teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon turmeric powder
• 1 ½ lb skinless chicken thighs, cut into 1-inch size pieces

In a small bowl, combine the ingredients to marinate the chicken: yogurt, oil, lemon juice, garlic, ginger, red chili powder, cumin, garam masala, salt, turmeric, and black pepper.

Pour the marinade over the chicken pieces, ensuring they are well coated. Allow the chicken pieces to marinate for at least 30 minutes to absorb the flavors.

Thread the marinated chicken pieces onto wooden or metal skewers, pushing them until the end of the skewers. Make sure the chicken pieces are evenly distributed.

Preheat a griddle or grill pan over medium heat.

Place the chicken skewers on the griddle or grill pan, making sure they are evenly spaced. Cook for 8-10 minutes, turning the skewers often to ensure even cooking and to achieve a nice char on the chicken.

Once the chicken is cooked through and has a golden color, remove the skewers from the heat.

Garnish the chicken skewers with freshly chopped cilantro and squeeze lemon wedges.