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Tandoori Chicken Skewers
Ideal finger food when you are having a party. The deep flavour of the tikka spices on baked chicken strips is a must for every get together and even better on a bbq.
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Course:
Canapes, Starter
Cuisine:
Indian
Keyword:
Chicken, Dairy, Spice
Prep Time:
5
minutes
minutes
Cook Time:
20
minutes
minutes
Total Time:
45
minutes
minutes
Servings:
12
skewers
Calories:
99
kcal
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Ingredients
Metric
Imperial
450
g
chicken thigh
cut into strips
75
g
plain yoghurt
2
tbsp
tikka curry paste
1
bunch
coriander
chopped
1
fresh
lime
wedged
Instructions
Mix the chicken strips, yoghurt and tikka paste together in a bowl.
450 g chicken thigh,
75 g plain yoghurt,
2 tbsp tikka curry paste
Cover with cling film and set aside in the fridge to marinate for 20 minutes, or up to 4 hours.
Soak the wooden skewers in water for at least 20 minutes to soften
Preheat the oven to 220C/200C Fan/Gas 7.
Place 2 baking trays in the oven to preheat.
Feed a skewer through 1 or 2 strips of chicken. Make sure you do not squash them up or they may not cook evenly.
Place the chicken skewers onto the preheated baking trays and bake for 20 minutes.
Turn halfway through and drain off any excess fluids.
Remove the chicken when completely cooked.
Serve with chopped coriander and lime wedges on the side.
1 bunch coriander,
1 fresh lime
Notes
Obviously, ideal for cooking on a bbq.
Nutrition
Calories:
99
kcal
|
Carbohydrates:
1
g
|
Protein:
10
g
|
Fat:
6
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
2
g
|
Cholesterol:
34
mg
|
Sodium:
164
mg
|
Potassium:
98
mg
|
Fiber:
0.02
g
|
Sugar:
1
g