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tandoori chicken bites

tandoori chicken bites

The recipe has been scaled down from the Australian Womens' Weekly 'Low Fat Meals in Minutes'. The original recipe is for eight people. This serves four, but keeps well for a few days in the fridge so is ideal for lunch boxes (as you can see from the photo). It's very nice in pitta bread with the dip poured on as a sauce.

Do take the time to thread the chicken onto skewers to cook it. Trying to cook it by just putting the lumps of chicken on a baking tray will leave it too wet and the result is disappointing.

250g chicken breast fillets
1 TBS tandoori paste
quarter cup (65 ml) low fat yoghurt
quarter tsp ground cumin
quarter tsp ground coriander
For the dip
quarter cup (65 ml) low fat yoghurt
quarter tsp ground cumin
quarter tsp ground coriander
Cucumber seeded and finely chopped (book says Lebanese but I don’t think we have them in the UK)
Half TBS lemon juice
Half TBS finely chopped coriander leaves (optional – I usually forget)

  1. Cut chicken into bite sized pieces.
  2. In a bowl, combine the chicken with ¼ cup of yoghurt, the tandoori paste and quarter tsp each of cumin and coriander.
  3. Cover and refrigerate overnight (or at least three hours).
  4. Thread the chicken onto skewers and cook (barbecue, grill, or griddle) until browned all over and cooked through.
  5. For the dip: combine the yoghurt, spices, lemon juice and cucumber. Stir and serve.

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posted by jacqi on 02 Sep 07 - 9498 views

Jacqi

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