Why This Recipe Works
These tandoori-style chicken skewers bring the bold, smoky flavours of a traditional Indian tandoor to your backyard using the Fornizza Gas Grill. With the right marinade, cooking technique, and temperature control, you’ll get juicy, charred and flavourful skewers every time.
Difficulty Level: Intermediate
Equipment Needed
Fornizza Gas Grill: Provides precise heat control for even grilling
Metal or wooden skewers: For threading the marinated chicken
Mixing bowls: For marinating the chicken
Tongs: For flipping skewers
ProQ Thermometer: Ensures the chicken is cooked through
Ingredients
(Serves 4-6)
For the Marinade
- 1.5 kg boneless, skinless chicken thighs, cut into 2-inch cubes (Thighs stay juicier than breasts)
- 1 cup (250g) plain yogurt (Tenderises the meat)
- 2 tbsp ginger-garlic paste (Adds aromatic depth)
- 1 tbsp ground cumin (Warm, earthy spice)
- 1 tbsp ground coriander (Bright, citrusy flavour)
- 1 tsp turmeric powder (Adds colour & mild bitterness)
- 1 tsp smoked paprika (Enhances the grilled smokiness)
- 1 tsp chilli powder (Adjust for spice level)
- 1 tbsp garam masala (Traditional Indian spice blend)
- 1 tbsp lemon juice (Tenderises the meat)
- 1 tbsp vegetable oil (Helps spices stick to the meat)
- 1 tsp salt (Enhances flavour)
Preparation Steps
Step 1: Prepare the Marinade (4-24 Hours in Advance)
- In a large mixing bowl, whisk together the yogurt, ginger-garlic paste, all spices, lemon juice, oil, and salt.
- Add the chicken pieces, coating them evenly.
- Cover and refrigerate for at least 4 hours (overnight for best flavour).
Step 2: Preheat the Fornizza Gas Grill
How to Light & Control Heat:
- Turn on the Fornizza Gas Grill and set all burners to high.
- Preheat to 450°F (230°C) for 15 minutes with the lid closed.
- Before placing the skewers, reduce burners to medium-high (around 400°F (205°C)) for even cooking.
Pro Tip: If using wooden skewers, soak them in water for 30 minutes beforehand to prevent burning.
Step 3: Prepare & Cook the Skewers
- Thread 4-5 pieces of chicken per skewer, leaving a small gap between each piece for even cooking.
- Place skewers directly over the heat, spacing them apart.
- Grill with the lid closed for 5-6 minutes per side.
- Flip once halfway through, ensuring even charring.
Step 4: Check for Doneness
How to Know When the Chicken is Cooked:
The ProQ Thermometer should read 165°F (75°C) when inserted into the thickest part.
The outside should be charred but not burnt, and juices should run clear.
Step 5: Rest & Serve
- Remove skewers from the grill and let them rest for 5 minutes to allow juices to redistribute.
- Serve with naan bread, mint chutney, or a side of grilled vegetables.
Tips, Tricks & Variations
How to Prevent Dry Chicken:
- Use chicken thighs instead of breasts as they retain moisture better.
- Don’t overcook past 165°F (75°C), the ideal internal temperature.
How to Get the Best Charred Edges:
- Use high heat at the start, then lower to medium-high for even cooking.
- Lightly oil the grill grates before cooking to prevent sticking.
How to Avoid Bland Flavour:
- Marinate for at least 4 hours (overnight is best for deeper flavour).
- Use full-fat yogurt as it sticks better and gives a richer taste.
Serving Suggestions & Variations
- Spicy Version: Add extra chilli powder or serve with a spicy yogurt sauce.
- Citrus Twist: Swap lemon juice for lime juice in the marinade for a zesty kick.
- Vegetarian Alternative: Use paneer or tofu instead of chicken for a vegetarian version.