Photography: John Paul Urizar. Styling: Michele Cranston.
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
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.
