adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Tandoori chicken skewers with herb dip and pickled onions
0 Likes
Prep Time:
30 minutes
Cook Time:
10 minutes
Total Time:
40 minutes
Tangy pickled onions and creamy dip enhance the spicy tandoori chicken.
Ingredients:
  • 1 small red onion, very thinly sliced
  • 31.50 gm lime juice
  • 332.50 ml light Greek yoghurt
  • 49.60 gm Tandoori Paste
  • 1kg Chicken Thigh Fillets, trimmed, cut into 3cm pieces
  • 250.00 ml coriander sprigs
  • 62.50 ml mint leaves
  • 1 long green chilli, chopped
  • Lime wedges, to serve
Instructions:
  • In a glass bowl, combine onion and lime juice. Season with salt. Cover and let sit for 1 hour.
  • In a large bowl, mix 1 cup of yogurt with tandoori paste. Add chicken and ensure it is coated well. Thread onto skewers and refrigerate for at least 15 minutes to marinate.
  • Blend coriander, mint, garlic, chili, and remaining lime juice in a food processor until smooth. Combine the coriander paste with the remaining yogurt in a small bowl. Season to taste.
  • Preheat a barbecue grill or chargrill over medium heat. Grill the chicken, turning occasionally, for about 10 minutes until it's cooked through and gets a nice char. Serve the chicken with your favorite dip and some sliced onion.

Similar Recipes