Tandoori chick sticks
0
- Prep Time15 mins
- Total Time15 mins
- Makes40 to 50 skewers
Andreas Trottmasndorff
Ingredients
4 skinless, boneless chicken breasts
1/4 cup tandoori curry paste
2 tbsp vegetable oil
1 tsp ground cumin
40 to 50 short skewers
1/2 cup plain yogurt
2 tbsp mango chutney
1/3 cup chopped fresh coriander
Instructions
Arrange oven racks in top and bottom thirds of oven. Preheat oven to 475F (250C). Line 2 large rimmed baking sheets with foil and spray with oil. In a large bowl, stir tandoori paste with oil and cumin. Cut chicken into 1-inch (2.5-cm) pieces. Stir into tandoori mixture to evenly coat. Cover and refrigerate at least 1 hour or overnight.
Thread 1 piece of chicken on each skewer. Place on baking sheets. Roast in top and bottom thirds of oven, rotating baking sheets halfway through, until chicken feels springy when pressed, 8 to 12 minutes. You don't have to turn skewers. Meanwhile, place yogurt in a small bowl. Measure out chutney. Remove and finely chop any chunks, then stir into yogurt. Stir in one-third of coriander. Place skewers on a platter and sprinkle with coriander. Serve dipping sauce on the side.
Nutrition (per serving)
Calories 21, Protein 2.6g, Carbohydrates 0.8g, Fat 0.8g, Sodium 52mg.
Tandoori (tahn-DOOR-ee) paste makes these one-bite chicken skewers blush the colour of a sunset. Tandoori paste is a classic East Indian marinade sold in jars in most supermarkets.
Make Ahead
Prepare skewers, but don't roast. Wrap in bunches with plastic wrap, then cover with foil. Freeze up to 1 month. Defrost before roasting.