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Tandoori chicken skewers with turmeric, lime & yoghurt dipping sauce

Updated: Apr 28, 2020

You could really call me Mrs.BBQ. I live and breathe bbq’ing.

I found some sad chicken breasts in the back of the freezer and they needed some love to make them decidedly more exciting, so they got slathered them in a tandoori style marinade.

I completely made it up, and it was really delicious. Although, one trick I have learned is to never marinade anything in lemon or lime juice - the acid slowly cooks the meat protein and makes it tough. Just give them a squeeze of lime before serving!

I made enough for two chicken breasts each. However the marinade is pretty easy, so alter as required.

Serves 8


Tandoori chicken:

  • 6 large chicken breasts (cut into equal size chunks of 2-3 depending on size)

  • 6 tablespoons of greek yoghurt

  • 6 tablespoons of olive oil

  • 2 tablespoons of mango chutney

  • 3 tablespoons of turmeric

  • 3 tablespoons garam masala

  • 2 tablespoons ground cumin

  • 2 tablespoons ground ginger (fresh ginger would also work)

  • 1 tablespoon cayenne pepper

  • 1 tablespoon lazy garlic

  • 1 tablespoon ground coriander

  • Salt and freshly ground pepper

  • Squeeze of lime (before serving)

Yoghurt, lime and turmeric dipping sauce:

  • 1 whole lime (juiced)

  • 3 tablespoons yoghurt

  • 2 tablespoons mango chutney

  • 1 tablespoon turmeric

  • 1 tablespoon olive oil


  • Marinade the chicken breast chunks in a container with all the ingredients (apart from the lime juice)

  • Leave for at least 4 hours (overnight is best)

  • Using BBQ safe skewers, cook on the bbq making sure to turn them halfway through for around 12-15 mins

  • You could also cook these on a griddle if you don’t want to BBQ

  • Leave to rest for 5 mins and dress with lime just before service

  • To make the dipping sauce combine all the ingredients together and set aside in a bowl

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