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01377 217243

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Tandoori Chicken Pops

Ingredients

Makes 12

  • 500g Soanes boneless, skinless chicken thighs, cut into bite-sized pieces
  • 12 wooden skewers, soaked in water for 30 minutes
  • 250g plain yogurt
  • 2 tbsp lemon juice
  • 2 cloves garlic, minced
  • 3cm piece of ginger, grated
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp ground turmeric
  • 1 tsp paprika
  • ½ tsp cayenne pepper (to taste)
  • ½ tsp ground cinnamon
  • ½ tsp ground cloves
  • ½ tsp ground cardamom
  • ¼ tsp salt
  • Vegetable oil, for grilling
  • Fresh coriander leaves, chopped (for garnish)
  • Lemon wedges, for serving

Method

1. Combine the yogurt, lemon juice, garlic, ginger, cumin, coriander, turmeric, paprika, cayenne pepper, cinnamon, cloves, cardamom and salt. Mix well to combine.

2. Add the bite-sized chicken pieces to the marinade and coat evenly. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or preferably overnight.

3. Preheat the grill or grill pan to high heat (220°C). Thread the marinated chicken pieces onto the soaked wooden skewers, leaving a little space between each piece.

4. Brush the grill grates or grill pan with vegetable oil to prevent sticking. Place the chicken skewers under the grill or in a grill pan and cook for 8 – 10 minutes on each side, or until the chicken is cooked through and slightly charred on the edges.

5. Once cooked, remove from the grill and transfer to a serving platter. Serve with chopped fresh coriander leaves and lemon wedges.