Thursday, March 5, 2015

Tandoori Chicken Spears

Total Time: 1 hr 5 mins Preparation Time: 45 mins Cook Time: 20 mins


  • 1/4 cup plain low-fat yogurt
  • 1 garlic clove
  • 1 teaspoon paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon cayenne pepper
  • 2 boneless skinless chicken breast halves
  • 1 teaspoon salt
  • 1 bunch fresh cilantro
  • 1 (6 ounce) mango chutney (approx)


  • 1 to make the marinade: in a blender, puree the yogurt, ginger, garlic, paprika, cumin, turmeric, and cayenne. set the marinade aside.
  • 2 pull the filet off the back side off each chicken breast. cut the breasts and the filets into 1-inch chunks. (for skewers, pound the chicken between waxed paper until about 1/2 inch thick, then cut them into strips about 1 inch wide.) place the chicken in the marinade, season well with salt, stir, and then refrigerate, covered, for at least 30 minutes or up to 3 hours.
  • 3 preheat the broiler and adjust the rack so it is about 4 inches from heating element (if using skewers, soak the skewers in warm water for 30 minutes before using).
  • 4 lift chunks of chicken from the marinade with a slotted spoon and place them on a nonstick or oiled baking sheet, setting them about 1/2 inch apart, working in batches. broil until they are cooked through, about 8 minutes, turning the pieces halfway through.
  • 5 scoop out a chunk of mango chutney and place it on top of each chicken chunk. pluck off a cilantro leaf and place it on top of the chutney and spear together the chicken, chutney, and leaf with a toothpick.
  • 6 if seving with pita crisps, place the cilantro leaf on each crisp and top with a piece of chicken and a dab of chutney.
  • 7 for skewers, weave the chicken on the skewers and broil about 8 minutes, turning halfway though and then serve on platter sprinkled with cilantro and the chutney in a bowl for dipping.

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