Tandoori Chicken Naan Kebab

Total Time:
25 hr 25 min
55 min
Inactive Prep:
24 hr 5 min
25 min
4 servings


  • 1 1/2 cups yogurt
  • 5 1/2 tablespoons olive oil
  • 2 tablespoons garam masala
  • 2 tablespoons lemon juice
  • 1 1/2 tablespoons garlic paste
  • 1 tablespoon ground dried fenugreek leaves
  • 1 tablespoon ginger paste
  • 1/2 teaspoon orange food coloring
  • 1 3/4 pounds boneless skinless chicken thighs
  • 4 pieces naan
  • 1 teaspoon ghee ( clarified butter) or olive oil
  • 2 Roma tomatoes, diced
  • 1 cucumber, diced
  • 1/4 red onion, diced
  • 1 teaspoon cilantro, finely chopped
  • 2 tablespoons yogurt
  • 4 teaspoons tamarind chutney
  • 4 teaspoons mint chutney


Special equipment: Metal skewers

For the marinade: Combine the yogurt, olive oil, garam masala, lemon juice, garlic paste, fenugreek leaves, ginger paste and food coloring in a large bowl and mix well. The color should be even and the fenugreek leaves evenly dispersed.

Add the chicken to the bowl, cover and refrigerate for 24 hours.

For the kebabs: Preheat a tandoor oven or a charcoal grill to medium heat. Thread the marinated chicken onto metal skewers and cook until the juices run clear, 20 to 25 minutes.

Remove the skewers from the tandoor and hang them for 2 or 3 minutes to allow any excess moisture to drain off. Transfer the chicken to a board and cut into bite-size pieces.

To assemble: Heat the naan and brush it with some ghee. Arrange the chicken pieces lengthwise across each naan.

Sprinkle the tomatoes, cucumber, red onion and cilantro over the chicken. Top with yogurt and the tamarind and mint chutneys and serve.

This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.