This is a tasty, family-friendly recipe. The longer you can let the chicken marinate the better.


  • 2 Tbsp. Tandoori Seasoning
  • 1 1/2 tsp. Grey Sea Salt
  • 1/4 cup melted ghee or butter*
  • 1/4 cup lemon juice
  • 1/4 cup orange juice
  • 1/4 cup white wine vinegar
  • 1 lb. boneless, skinless chicken breast, sliced into ½-inch pieces
  • Metal or Bamboo Skewers*
  • 1/2 cup plain yogurt, at room temperature


*Ghee will give the dish the most depth. (Click here for a recipe to make your own ghee.) If using bamboo skewers, soak for at least half an hour to prevent them from burning on the grill.


In a gallon-size zip top bag, combine Tandoori, 1/2 tsp. of the salt, ghee, lemon and orange juice and vinegar. Add chicken pieces and refrigerate for 4 to 12 hours (longer is better.) Remove chicken from marinade; reserve remaining marinade to make the sauce. Skewer chicken pieces in an ‘S’ shape, 2 to 3 per skewer, and set aside. Heat grill or broiler before starting the sauce. Begin working on sauce and start cooking chicken about half way through the sauce process. This will ensure the chicken and sauce finish about the same time. Cook chicken over high heat until cooked through; turn 2 to 3 times, watching carefully, to prevent them from burning. Pour reserved marinade into a small saucepan and stir over medium-high heat until marinade thickens to the point where it coats the back of a wooden spoon. Reduce heat to low and whisk in yogurt until smooth. Cover and simmer for 7 to 10 min., stirring occasionally. Season sauce with remaining salt to taste and/or use salt to sprinkle over the final served dish.

Serving Suggestions

Serve skewers over rice and topped with the sauce and fresh cilantro. For a fresh, summery flavor, mix in diced tomatoes and/or cucumbers into the sauce.


4 servings

Thanks To

Savory Spice Test Kitchen

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Savory Spice Shop Ingredients
Tandoori Seasoning 1 oz bag $3.45
Sea Salt, Grey, Sel Marin de Guerande 2 floz bottle $4.55
Bamboo Skewers - 100 pack $3.95
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Customer Reviews ( Add a Review )

3 stars 1/14/16 Alissa.msu
The recipe ingredient list states 1 1/2 teaspoons of salt, but the recipe says to only add a 1/2 teaspoon of salt for the marinade. Where is the other 1 teaspoon of salt used?
Test Kitchen Response: Thanks for pointing this out, Alissa! The remaining 1 tsp of salt can be used to taste in the sauce and/or for garnishing the final dish. We've updated the recipe directions accordingly.
3 stars 7/16/14 Dandylines
The spice blend is good, but the recipe is not quite right - needs some changes. Personally we thought it had too much vinegar. I would also add something but not sure what. Good spice blend and worth experimenting with it either on chicken or on other meat and vegetables.
Test Kitchen Response: Margo - Thanks for taking the time to review this recipe. Your comments gave us an excuse to make this recipe again in our test kitchen. We did make a couple of small tweaks as a result: we adjusted the amount of Tandoori Seasoning and we added salt to the marinade. We think these changes improve the overall flavor of the dish and help to balance the sour and tart flavors you get from the citrus juice, vinegar, and yogurt. We appreciate your feedback as it helps us turn good recipes into great ones.