Tandoori Chicken Sticks Recipe

    chicken tikka - glebe kitchen
This flavour full and glorious grilled chicken legs served with zesty coriander yogurt is the perfect starter dish for a party!

Ingredients Of Tandoori Chicken Sticks

  • 450 Gram Chicken breasts (boneless and skinless)
  • For the coriander yogurt:
  • 1 cup yogurt
  • 2 Tbsp whipping cream
  • 1/2 cucumber-peeled, seeded and finely chopped
  • 2 Tbsp fresh coriander-chopped
  • Salt and pepper
  • For the marinade:
  • 3/4 cup yogurt
  • 1 tsp garam masala
  • 1/4 tsp cumin powder
  • 1/4 tsp coriander powder
  • 1/4 tsp cayenne pepper
  • 1 tsp tomato puree
  • 2 garlic cloves-finely chopped
  • Fresh ginger-finely chopped
  • 1/2 lemon-grated rind and juice
  • 2 Tbsp mint-chopped

How to Make Tandoori Chicken Sticks

  • Prepare the coriander yogurt
  • 1.Mix all the ingredients in a bowl and season. Cover and chill until ready to serve.
  • Prepare the marinade
  • 1.Add all the ingredients in a food processor and process until smooth and pour into a shallow dish.
  • 2.Freeze the chicken breasts for 5 minutes to make them firm and then slice in half, horizontally.
  • 3.Cut the slices into strips and add to the marinade. Toss it well so that it gets coated well.
  • 4.Cover with clear film and chill for around 4-5 hours.
  • 5.Once done, pre-heat the grill. Arrange the chicken pieces on a foil lined baking sheet.
  • 6.Cook under a hot grill for about 5- 10 minutes or until it turns brown and is cooked through, turning it once.
  • 7.Once done thread the grilled chicken onto cocktail sticks.
  • 8.Serve with the coriander yogurt.

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