Tandoori Chicken Satay

Ingredients

Chicken breast

1 pound, cut into thin strips

Yogurt

1 cup, plain

Lemon juice

2 tablespoons, fresh

Tandoori masala

2 tablespoons

Garlic paste

1 tablespoon

Ginger paste

1 tablespoon

Vegetable oil

2 tablespoons

Salt

1 teaspoon

Fresh cilantro

for garnish

Lemon wedges

for serving

Skewers

as needed (if wooden, soak in water for 30 minutes)

Instructions

1. Cut the chicken breast into thin strips, approximately 1-inch wide.
2. In a large bowl, whisk together the yogurt, lemon juice, tandoori masala, garlic paste, ginger paste, salt, and vegetable oil until well combined to form the marinade.
3. Add the chicken strips to the marinade, ensuring each piece is coated evenly. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight for the best flavor.
4. If using wooden skewers, soak them in water for 30 minutes to prevent burning on the grill.
5. Preheat your grill or oven to medium-high heat (about 375°F or 190°C).
6. Thread the marinated chicken strips onto the skewers, leaving a little space between each piece for even cooking.
7. Place the skewers on the grill or in the oven and cook for about 10-12 minutes, turning occasionally, until the chicken is cooked through and slightly charred. The internal temperature should reach 165°F (74°C).
8. Once cooked, remove the skewers from the heat and let them rest for a couple of minutes.
9. Garnish with fresh cilantro and serve hot with lemon wedges for an extra zing.