Tandoori Chicken Sticks With Cilantro Yogurt
From juels 16 years ago
- 5 minutes to make
- Serves 10
This aromatic chicken dish is a sure success at any gathering. The cilantro yogurt compliments the flavors nicely. Prep time does not include marinating time.
Ingredients
- 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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People Who Like This Dish 21
- SandyDE Nowhere, Us
- jansprink Nowhere, Us
- coitwalker Nowhere, Us
- walleyeseyes Fort Frances, Canada
- reviews Anycity, Anystate
- krumkake Chicago Suburbs, IL
- notyourmomma South St. Petersburg, FL
- dollhead Mechanicville, US
- mark555 Center Of The World Ma' Center Of The World, KS
- quaziefly ALL POINTS
- Plus 11 othersFrom around the world!
The Rating
Reviewed by 16 people-
I agree with everyone - great flavors, something different to do with chicken breasts, tasty dipping sauce...oh yeah, this one is hot off the presses and on the grocery list!!
krumkake
in Chicago Suburbs loved it
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Love these flavors, Juels! And as usual, great pics and instructions. Definitely need to put these ingredients on my shopping list!
meals4abby
in Valders loved it
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Wow, you're really kicking it up with these, Julia! Another wonderful dish for the Summer grill. I have never tried tandoori chicken, but your recipe sounds quite easy without the trouble of making an entire chicken. I will definitely be trying these...more
lori4flavor
in Chicago loved it
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