Description
These Tandoori Chicken Bites are juicy, flavorful pieces of chicken marinated in classic Indian spices and yogurt, then baked or grilled to perfection. They make an excellent appetizer or snack, packed with bold tandoori flavor.
Ingredients
- 500 grams Boneless Chicken (cut into bite-sized pieces)
- 1/2 cup Thick Yogurt (hung curd preferred)
- 1 tbsp Ginger Garlic Paste
- 1 tsp Red Chilli Powder
- 1/2 tsp Turmeric Powder
- 1/2 tsp Garam Masala Powder
- 1/2 tsp Cumin Powder
- 1/2 tsp Coriander Powder
- 1 tbsp Lemon Juice
- 1 tbsp Mustard Oil (or any oil)
- Salt to taste
- Orange Food Coloring (optional)
Instructions
- In a bowl, add thick yogurt, ginger garlic paste, red chilli powder, turmeric powder, garam masala, cumin powder, coriander powder, lemon juice, mustard oil, salt, and food coloring (if using). Mix well to form a marinade.
- Add the chicken pieces to the marinade and mix thoroughly to coat each piece. Cover and let it marinate for at least 2 hours or overnight in the refrigerator for best results.
- Preheat oven to 200°C (400°F). Line a baking tray with foil and place a wire rack on top. Arrange the marinated chicken pieces on the rack.
- Bake for 20–25 minutes, turning once halfway, until the chicken is cooked through and slightly charred at the edges. Alternatively, grill or pan-fry until done.
- Serve hot with green chutney, lemon wedges, or as desired.
Notes
- Use hung curd to avoid watery marinade and ensure better coating.
- Marinate the chicken overnight for deeper flavor.
- Mustard oil adds authentic tandoori flavor, but can be substituted with other oils.
- Adjust spice levels to your preference.
- Prep Time: 2 hours
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Indian
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 220
- Sugar: 2g
- Sodium: 380mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 75mg
