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Tandoori Chicken Sticks Recipe

Irresistable bite sized morsels of yummy.


1 lb boneless, skinless chicken breast


3/4 cup plain organic yogurt
1 tsp garam masala or curry powder
1/4 tsp cumin
1/4 tsp ground coriander
1/4 tsp cayenne
1 tsp tomato puree
1-2 garlic cloves
1 in piece fresh ginger
1/2 lemon juice and rind
1-2 tbsp fresh coriander or mint, chopped

Coriander Yogurt

1 cup plain organic yogurt
2 tbsp whipping cream
1/2 cucumber, peeled and grated
1-2 tbsp coriander or mint
fresh salt and pepper


Prepare your yogurt dip by combining al yogurt ingredients int oa bowl, and chilling in the fridge until you are ready.

Make your marinade in a food processor, blending all ingredients until smooth.

Pour them into a shallow dish.

Freeze your chicken breast for 5 minutes to make them firm, and then slice them into bite sized pieces.

Toss in marinade, coat well and let chill for 6-8 hours in fridge.

Drain chicken and poke onto skewers.

Cook on a hot bbq for 4-54 minutes on each side.

Serve with yogurt dip.

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