Tandoori chicken kebabs are a classic Indian dish that’s great for dinner parties and casual dinners alike.
The tender chicken is marinated in yogurt, then skewered and grilled until the outside is browned and crispy while the inside stays moist and juicy.
You can serve it with naan or saffron rice, but there are plenty of other delicious options too!
Here are some ideas:
What’s special about tandoori chicken kebabs?
Tandoori chicken kebabs are one of the most popular dishes in Indian cuisine.
They have an intense flavor that comes from being marinated for hours before being cooked in a tandoor (oven made out of clay).
Tandoori chicken kebabs are also a great way to cook chicken because they allow you to make the meat tender and juicy, while still retaining its natural flavors.
Naan, a leavened flatbread that’s a staple of Indian cuisine, is often served with tandoori chicken kebabs.
This tasty variety can be made in many different ways using different ingredients, including butter or yogurt and spices such as coriander and cardamom.
Naan is traditionally baked in a clay oven called a tandoor (which means “clay oven”), but can also be cooked on an open flame or even in an oven.
You can make this dish by mixing flour with water and yeast, then adding salt and oil to taste.
Once you’ve formed dough into balls, roll each one out until it’s about 1/2 inch thick before baking them in the oven at 400 degrees Fahrenheit.
Saffron rice is a great side dish to serve with tandoori chicken kebabs, especially if you’re looking for something flavorful and easy to make.
This recipe uses only six ingredients: basmati rice, water or stock (chicken or vegetable), saffron threads, salt and pepper.
You can also add different spices like cardamom pods or cinnamon sticks for extra flavor.
The first step is to boil the basmati rice in water or stock until it begins to soften (about 15 minutes).
Next, add salt and pepper along with cardamom pods or cinnamon sticks.
Kachumber salad is a good side dish for tandoori chicken kebabs because it adds freshness and crunch to the meal.
The salad also has a light tanginess that complements the savory flavor of the kebabs.
Kachumber salad is a traditional Indian salad made with cucumbers, tomatoes and onions.
The flavors are clean and refreshing, so it pairs well with spicy food like tandoori chicken kebabs.
To make kachumber salad: Dice cucumbers into small cubes, slice tomatoes into half moons and thinly slice red onion or red onion rings.
Place vegetables in a large bowl along with cilantro leaves or chopped fresh mint (optional).
Add salt, balsamic vinegar, lemon juice and olive oil to taste; toss gently until evenly coated.
Serve immediately or refrigerate for up to 2 hours before serving chilled over tandoori chicken kebabs
Cumin-scented spinach is a great side dish for tandoori chicken kebabs because it is both flavorful and healthy.
The cumin in this dish adds a delicious, earthy flavor that complements the chicken perfectly.
The spinach also contains iron, which helps your body to produce red blood cells.
- Cumin seeds, 1 teaspoon
- Coriander seeds, 1 teaspoon
- Fresh spinach leaves, 8 ounces (about 2 bunches)
- Frozen chopped spinach, 16 ounces (about 2 packages)
- Garlic cloves, 4 large or 6 medium to large ones
- Ginger root slices or thumb-size piece of fresh ginger root
To make the tandoori chicken kebab marinade: In a small bowl add 1 tablespoon lemon juice and 3 tablespoons yogurt to the bowl as well as black pepper and salt.
Whisk until smooth.
Add ½ cilantro leaves along with 1½ teaspoons paprika powder into the marinade mixture.
Add 4 tablespoons olive oil into it and mix them well until they all get mixed together properly.
Tamarind-glazed eggplant is a great side dish for tandoori chicken kebabs because it has a similar flavor profile.
The acidity of the tamarind, which comes from the tamarind paste, balances well with the spice of the kebabs.
Both are also served with naan bread, so they both have a similar texture and consistency.
Eggplant is a good source of fiber and vitamins, with over 20% of your recommended daily allowance in a half cup.
It’s also high in vitamin C, potassium and folate.
You can find eggplant at most grocery stores or farmers markets during the summer months.
If you’re lucky enough to have an eggplant plant growing in your garden, harvest it when the fruit is about 2 inches long (a smaller variety might be better for this dish).
To make tamarind glaze: Mix together 1/3 cup tamarind paste, 1 tablespoon agave nectar or honey (or brown sugar if you don’t have any on hand), 2 tablespoons water and 1 teaspoon red chili powder until smooth.
For bolder flavor add up to another teaspoon of red chili powder but keep tasting as you go along!
Mango chutney, yogurt and lime zest
I think that Mango chutney, yogurt, and lime zest is a good side dish for tandoori chicken kebabs because it has a lot of different flavors.
The mango chutney is sweet and sour, which compliments the rest of the food.
It also has a little bit of spice to it, so it helps to bring out some of the other flavors in your tandoori chicken kebabs.
The yogurt adds a cooling effect to the dish, so it makes sure that you don’t overheat while eating your meal.
It also gives you something to dip your food into, which can make it easier to eat other things like bread or naan bread without having to get sauce all over your hands!
The lime zest adds a citrus flavor that helps brighten up this dish and make your mouth water before you even take a bite!
To make mango chutney, peel and grate 1 large mango.
Mix with 2 tablespoons of grated ginger and 3 tablespoons of chopped mint (4 leaves).
Add 1/2 cup of lime juice, 2 tablespoons each of brown sugar and salt, 1 tablespoon ground cumin and 1/4 teaspoon chili powder to taste; mix well.
Serve immediately or refrigerate until needed.
To make yogurt, place a spoonful of plain yogurt in each bowl and pour over some warm water so that the liquid doesn’t come out too quickly; stir well before serving on top of tandoori chicken kebabs
So that’s it for the exciting world of tandoori chicken kebabs.
I hope you’ve learned something new today and are ready to put it all into practice in your own kitchen!
Remember: when cooking with fire, keep a well-stocked first aid kit nearby and never leave anything unattended.