Teresa's Recipes
Tandoori Chicken Satay
Savor the vibrant flavors of India with these Tandoori Chicken Satay skewers. Marinated in a luscious blend of yogurt and aromatic spices, each bite brings a burst of tangy, spicy goodness, perfectly complemented by a hint of smokiness from the grill. Ideal for summer barbecues or cozy indoor dinners, these skewers are not only delicious but also a feast for the eyes. Traditionally, tandoori cooking dates back to ancient India, where marinated meats were cooked in clay ovens, infusing them with a unique flavor. This modern adaptation makes it accessible for any home cook, bringing a taste of Indian culture right to your kitchen.
Ingredients
- 1 pound, cut into thin strips Chicken breast
- 1 cup, plain Yogurt
- 2 tablespoons, fresh Lemon juice
- 2 tablespoons Tandoori masala
- 1 tablespoon Garlic paste
- 1 tablespoon Ginger paste
- 2 tablespoons Vegetable oil
- 1 teaspoon Salt
- for garnish Fresh cilantro
- for serving Lemon wedges
- as needed (if wooden, soak in water for 30 minutes) Skewers
Dietary Notes
- Servings: 4
- Dish Type: Appetizer/Main Dish
- Prep Time: 15 minutes (plus marinating time)
- Cook Time: 12 minutes
- Calories: 280
- Fat: 10g
- Carbs: 6g
- Protein: 40g
- Sodium: 500mg
- Sugar: 5g
Instructions
- Cut the chicken breast into thin strips, approximately 1-inch wide.
- 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.
- 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.
- If using wooden skewers, soak them in water for 30 minutes to prevent burning on the grill.
- Preheat your grill or oven to medium-high heat (about 375°F or 190°C).
- Thread the marinated chicken strips onto the skewers, leaving a little space between each piece for even cooking.
- 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).
- Once cooked, remove the skewers from the heat and let them rest for a couple of minutes.
- Garnish with fresh cilantro and serve hot with lemon wedges for an extra zing.
Tips
- For an extra kick, add chopped green chilies to the marinade.
- Serve with a cooling yogurt sauce made with yogurt, chopped cucumbers, mint, and a pinch of salt.
- Pair with naan or rice for a complete meal.