Start by preparing the star of this recipe – the marinade. Combine yogurt, tandoori spice mix, lemon juice, olive oil, minced garlic, grated ginger, cumin, coriander, turmeric, paprika, cayenne pepper, and a pinch of salt in a bowl. Mix everything until it forms a smooth and aromatic paste.

Add your chicken thigh pieces into the marinade bowl. Use your hands or a spoon to ensure every piece is evenly coated. Cover the bowl with plastic wrap and place it in the refrigerator. For the best flavor, marinate for at least 1 hour, but overnight is ideal.

If you’re grilling, preheat your grill to medium-high, around 375°F to 400°F. If you’re baking, preheat your oven to 425°F and line a baking sheet with foil for easy cleanup.

Carefully thread the marinated chicken pieces onto skewers, leaving a little space between each piece to ensure even cooking.

Grill the skewers for 10–15 minutes, turning them occasionally, until the chicken is fully cooked and has beautiful grill marks. If you’re using an oven, bake for 20–25 minutes, flipping halfway. The chicken is done when it reaches an internal temperature of 165°F.

Once done, remove the skewers and allow them to rest for a few minutes. Garnish with freshly chopped cilantro and a squeeze of lemon juice. Serve hot with yogurt raita or naan for the perfect finish!