Tandoori chick sticks

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15 min


40 to 50 skewers

* PLUS Refrigeration Time: 60 minutes, Roasting Time: 8 minutes
Tandoori chick sticks

Andreas Trottmasndorff


  • 4 skinless, boneless chicken breasts
  • 1/4 cup tandoori curry paste
  • 2 tbsp vegetable oil
  • 1 tsp ground cumin
  • 40 to 50 short skewers
  • 1/2 cup plain yogurt
  • 2 tbsp mango chutney
  • 1/3 cup chopped fresh coriander


  • Arrange oven racks in top and bottom thirds of oven. Preheat oven to 475F (250C). Line 2 large rimmed baking sheets with foil and spray with oil. In a large bowl, stir tandoori paste with oil and cumin. Cut chicken into 1-inch (2.5-cm) pieces. Stir into tandoori mixture to evenly coat. Cover and refrigerate at least 1 hour or overnight.
  • Thread 1 piece of chicken on each skewer. Place on baking sheets. Roast in top and bottom thirds of oven, rotating baking sheets halfway through, until chicken feels springy when pressed, 8 to 12 minutes. You don’t have to turn skewers. Meanwhile, place yogurt in a small bowl. Measure out chutney. Remove and finely chop any chunks, then stir into yogurt. Stir in one-third of coriander. Place skewers on a platter and sprinkle with coriander. Serve dipping sauce on the side.

Nutrition (per serving)

  • Calories
  • 21,
  • Protein
  • 2.6 g,
  • Carbohydrates
  • 0.8 g,
  • Fat
  • 0.8 g,
  • Sodium
  • 52 mg.

Tandoori (tahn-DOOR-ee) paste makes these one-bite chicken skewers blush the colour of a sunset. Tandoori paste is a classic East Indian marinade sold in jars in most supermarkets.

Make Ahead

Prepare skewers, but don’t roast. Wrap in bunches with plastic wrap, then cover with foil. Freeze up to 1 month. Defrost before roasting.