Easy Tandoori Chicken Satay
By Julie Van Rosendaal, Dinner with Julie
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:
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