Tandoori Chicken Sticks
2017-02-03- Cuisine: Any
- Course: Outdoor Entertainment
- Skill Level: Moderate
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- Servings : 25
These aromatic chicken pieces are traditionally baked in the special clay oven known as a tandoor. They are equally delicious served hot or cold, and make irresistible barbecue food.
Ingredients
- 450g boneless, skinless, chicken breasts
- For the Coriander Yogurt:
- 250g natural yogurt
- 30ml whipping cream
- ½ cucumber, peeled, seeded and finely chopped
- 15-30ml fresh chopped coriander or mint
- salt
- ground black pepper
- For the Marinade:
- 175ml natural yogurt
- 5ml garam masala or curry powder
- 1.5ml ground cumin
- 1.5ml ground coriander
- 1.5ml cayenne pepper (or to taste)
- 5ml tomato puree
- 1-2 garlic cloves, finely chopped
- 2.5cm fresh root ginger, finely chopped
- grated zest and juice of ½ lemon
- 15-30ml fresh chopped coriander or mint
Method
Step 1
For the coriander yogurt, combine all the ingredients in a bowl. Season, cover and chill until ready to serve.
Step 2
To prepare the marinade, place all the ingredients in a food processor and process until smooth. Pour into a shallow dish.
Step 3
Freeze the chicken breasts for 5 minutes to firm them, then slice in half horizontally. Cut the slices into 2cm/ ¼ in strips and add to the marinade. Toss to coat well. Cover with clear film and chill for 6-8 hours or overnight.
Step 4
Drain the chicken pieces and arrange on a rack, scrunching up the chicken slightly to make wavy shapes. Cook on a hot barbecue for 4-5 minutes until brown and cooked through, turning once. Alternatively, arrange on a foil-lined baking sheet and cook under a hot grill. Serve hot, threaded on cocktail sticks or short skewers, with the yogurt dip. For a picnic, cool and pack into a box.
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