Tandoori Chicken Skewers
Prep Time
Cooking Mode
¼ plain yogourt
3 tandoori curry paste
2 boneless skinless chicken breasts
¼ each salt and pepper
2 chopped fresh cilantro
2 Naan breads, halved
¼ plain yogourt
3 tandoori curry paste
2 boneless skinless chicken breasts
¼ each salt and pepper
2 chopped fresh cilantro
2 Naan breads, halved
Directions
1In a medium bowl, combine yogourt and tandoori paste. Chop chicken into 1-inch (2.5 cm) cubes and add to marinade, turn to coat evenly, then cover and refrigerate, minimum 20 minutes or up to 24 hours.
2Preheat barbecue at medium heat with lid closed. Meanwhile, thread marinated tandoori chicken onto metal skewers, season lightly. Grill the skewers with lid closed for 2 to 3 minutes on all four sides, until charred and cooked through to 165ºF (75ºC). Remove from heat and let rest.
3Meanwhile, lightly grill naan to warm through, about 1 to 2 minutes. Garnish skewers with chopped cilantro and serve with naan.
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Personal Note
Personal Note
