Tandoori Chicken Sticks With Cilantro Yogurt
From juels 15 years agoIngredients
- 1 lb. boneless, skinless chicken breasts shopping list
- For The Marinade: shopping list
- 3/4 cup plain yogurt shopping list
- 1 tsp. garam masala or curry powder shopping list
- 1/4 tsp. ground cumin shopping list
- 1/4 tsp. ground coriander shopping list
- 1/4 tsp. cayenne pepper (or to taste) shopping list
- 1 tsp. tomato paste shopping list
- 2 garlic cloves, chopped shopping list
- 1-inch piece fresh root ginger, peeled and finely chopped shopping list
- grated rind and juice of 1/2 lemon shopping list
- 2 tbsp. fresh cilantro, chopped shopping list
- For The cilantro Yogurt: shopping list
- 1 cup plain yogurt shopping list
- 2 tbsp. heavy cream shopping list
- 1/2 cucumber, peeled and finely chopped shopping list
- 2 tbsp. fresh cilantro, finely chopped shopping list
- salt and pepper to taste shopping list
How to make it
- Prepare the marinade. Place all the marinade ingredients in a food processor and process until the mixture is smooth. Pour the marinade into a large ziplock, or non-metallic dish.
- Cut the chicken breasts in 3/4 inch short strips and add them to the marinade. Toss to coat all over. I like to use a ziplock, since you can just toss it away when you are done and there is no clean up. Chill in the fridge for at least 4 hours.
- While the chicken is marinating, make the cilantro yogurt. Combine all the ingredients for that in a bowl and season with salt and pepper to taste. Cover with plastic wrap and chill until ready to serve. Note: You will probably have some dip leftover. Just use it with your favourite crackers.
- When the chicken is done marinating, preheat the grill, or use a broiler. Line with foil and spray with a little non-stick cooking spray.
- Arrange the chicken pieces on the foil and scrunch them slightly so they make wavy shapes (optional), refer to pictures. Grill, or broil for about 5 minutes, turning once, or until golden brown and just cooked. These will cook fast! Overcooking may result in dry chicken.
- When cool enough to handle, thread 2 pieces on to wooden skewers and serve with the cilantro yogurt dip. You can serve these as a main coarse as well. Goes great with rice.
marinate in a ziplock
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scrunch up chicken strips
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The Rating
Reviewed by 16 people-
wow fantastic love this marinade and its picture perfect high5 Juels thanks
momo_55grandma in Mountianview loved it -
Yum,Yum!!
pleclare in Framingham loved it -
Yum,Yum!!
pleclare in Framingham loved it
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