Tandoori Chicken Sticks

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Tandoori Chicken Sticks

Yield 6

Author Lucy Tweed

Prep time

12 Hour

Cook time

30 Min

Total time

12 H & 30 M

Stilleto skewers, not by louboutin. Dainty and dangly. Perfect dinner fodder and the new best salad on the block for summer.

Ingredients

Sticks

• 1.5 kg chicken thighs, cut into 4 cm chunks
• 1/2 cup yogurt
• 3/4 cup tandoori paste
• 14 skewers, soaked

Salad

• 1 mango, peeled and sliced
• 1/4 red onion, finely sliced
• 10 cherry tomatoes, quartered
• 1 cucumber, halved lengthways and diagonally sliced
• 1 tbsp chopped dill
• 1 tbsp coriander leaves
• 1 tbsp mint leaves
• a pinch each Salt and sugar to taste
• 1/4 iceberg lettuce, chopped
• 1 tbsp olive oil

Rice

• 1.5 cups basmati or Jasmine rice
• 1 tbsp ghee
• 1 clove crushed garlic
• 2 tbsp desiccated coconut
• Salt to taste
• 2.5 cups water

Sauce

• 1/4 cup dill
• 1/4 cup mint
• 1/4 cup coriander leaves
• Pinch of salt and sugar
• 1 tbsp olive oil
• 2 tbsp Greek yoghurt

Instructions

1. Marinate chicken in yogurt and tandoori paste, refrigerate overnight. You may aswell soak the skewers now too, in a container in fridge or a wet them well and put in a ziplock bag in the fridge w chicken. Otherwise, remember to do this an hour before you start cooking.
2. Rinse rice and drain. In a rice cooker or saucepan, melt ghee, sauté garlic and desiccated coconut until golden. Add rice, water, and salt. Bring to a boil, then once most of the water has evaporated, reduce to low, cover w a paper towel lined lid and steam until done.
3. Thread marinated chicken onto soaked skewers… about 10-12cm worth of meat on each.
4. Drizzle w oil and set aside to come to room temp.
5. Place mango, red onion, cherry tomatoes, cucumber, dill, coriander, mint, salt, sugar, red wine vinegar into a bowl and allow to macerate while you finish cooking.
6. Grill chicken skewers for 10-15 minutes, rotating and drizzling with olive oil for a crispy edge.
7. Blend dill, mint, coriander, salt, sugar, olive oil, and 2 tbsp Greek yoghurt for the yoghurt sauce. Stir in an additional 1/2 cup Greek yoghurt.
8. Just before serving throw in the iceberg lettuce into the mango mix, drizzle with oil and toss well.
9. Serve grilled chicken skewers with coconut rice, mango salad, and a side of yoghurt sauce.

Nutrition Facts

Calories

942

Fat

54 g

Sat. Fat

15 g

Carbs

63 g

Fiber

5 g

Net carbs

57 g

Sugar

11 g

Protein

53 g

Sodium

1556 mg

Cholesterol

254 mg

This information is a guide only, and can vary due to a number of factors including precision of measurements, brands, ingredient freshness, or the source of nutrition data.

Tips n tricks:

• Soak the skewers all you like, I find the only way to prevent bruning them is to place a sheet of foil under the naked wood. 

• For a stronger tandoori flavour, reduce yoghurt in marinade

• You could double this rice and freeze some for another day of larb perhaps