Tandoori Chicken Sticks
Overnight tandoori-marinated chicken skewers grilled with a crispy edge, served with garlicky coconut rice, a mango salad and a herby yoghurt sauce.
Serves: 6
Prep time: 30 minutes (plus overnight marinating)
Cook time: 30 minutes
INGREDIENTS
1.5kg chicken thighs, cut into 4cm chunks
1/2 cup yoghurt
3/4 cup tandoori paste
14 skewers, soaked
For the salad
1 mango, peeled and sliced
1/4 red onion, finely sliced
10 cherry tomatoes, quartered
1 cucumber, halved lengthways and diagonally sliced
1 tbsp chopped dill
1 tbsp coriander leaves
1 tbsp mint leaves
1 tbsp red wine vinegar
pinch of salt and sugar, to taste
1/4 iceberg lettuce, chopped
1 tbsp olive oil
For the rice
1.5 cups basmati or jasmine rice
1 tbsp ghee
1 garlic clove, crushed
2 tbsp desiccated coconut
salt, for seasoning
2.5 cups water
For the sauce
1/4 cup dill
1/4 cup mint
1/4 cup coriander leaves
pinch of salt and sugar
1 tbsp olive oil
2 tbsp Greek yoghurt, plus 1/2 cup extra
METHOD
Marinate the chicken in the yoghurt and tandoori paste and refrigerate overnight. Soak the skewers now too, either in a container of water in the fridge or well-wetted in a ziplock bag with the chicken. Otherwise, remember to soak them an hour before cooking.
Rinse the rice and drain. In a rice cooker or saucepan, melt the ghee and sauté the garlic and desiccated coconut until golden. Add the rice, water and salt. Bring to the boil, then once most of the water has evaporated, reduce to low, cover with a paper-towel-lined lid, and steam until done.
Thread the marinated chicken onto the soaked skewers, about 10-12cm of meat on each. Drizzle with oil and set aside to come to room temperature.
Place the mango, red onion, cherry tomatoes, cucumber, dill, coriander, mint, salt, sugar and red wine vinegar into a bowl and allow to macerate while you finish cooking.
Grill the chicken skewers for 10-15 minutes, rotating and drizzling with olive oil for a crispy edge.
Blend the dill, mint, coriander, salt, sugar, olive oil and 2 tablespoons of the Greek yoghurt for the yoghurt sauce. Stir in the extra 1/2 cup Greek yoghurt.
Just before serving, throw the iceberg lettuce into the mango mix, drizzle with the oil and toss well.
Serve the grilled chicken skewers with the coconut rice, mango salad and a side of the yoghurt sauce.
HINTS
Placing a sheet of foil under the exposed wooden ends of the skewers is the only reliable way I've found to stop them burning, no matter how long you soak them.
For a stronger tandoori flavour, reduce the yoghurt in the marinade.
Double the rice and freeze half - it's a head start on a batch of larb another night.
NUTRITION (per recipe total, serves 6 - guide only):
Energy: 17800 kJ (4250 cal)
Protein: 350 g
Fat: 175 g
Saturated fat: 60 g
Carbohydrate: 320 g
Sugars: 45 g
Sodium: 4400 mg
This nutrition information is a guide only and may vary depending on brands, exact quantities, and ingredient substitutions used.