Easy Tandoori Chicken Satay

Jun 6, 2016

Yogurt tenderizes strips of chicken, carrying the flavours of the spices to marinate the meat at the same time. For an even faster marinade, stir 1/2 cup prepared tandoori paste into the plain yogurt.

You Will Need:

  • 1 lb. skinless, boneless chicken breasts or thighs, cut into strips or chunks
  • 1/2 cup plain yogurt
  • 1 small onion, grated or finely chopped
  • 1 Tbsp. olive oil
  • 1 Tbsp. grated fresh ginger
  • 2 garlic cloves, crushed
  • 1 Tbsp. chili powder
  • 1 tsp. cumin
  • 1/2 tsp. turmeric
  • 1/2 tsp. salt


Combine everything in a bowl and mix well. Refrigerate for at least 2 hours or overnight, stirring occasionally if you think of it.

Remove the chicken from the bag and discard the marinade. Thread chicken strips onto 12 bamboo skewers. Grill or broil in a preheated oven for a few minutes on each side, just until cooked through. Makes about a dozen satay.

More Ways to Use Up Leftover Yogurt:

Article Author Julie Van Rosendaal
Julie Van Rosendaal

Read more from Julie here.

Julie Van Rosendaal is the author of six best-selling cookbooks (with a seventh due out this fall), the food editor of Parents Canada magazine and the food and nutrition columnist on the Calgary Eyeopener on CBC Radio One. She is a recipe developer, TV personality, food stylist and writes about food for local, national and international publications. She is perhaps best known as the voice behind her popular food blog, Dinner with Julie, where she documents real life at home in Calgary with her husband and nine-year-old son. Connect on twitter @dinnerwithjulie.


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