Tandoori Chicken Bites and Cucumber Raita

Tandoori Chicken Bites

Yes. Okay. These are overdone. Don’t overcook yours. I had a crisis with the stove and the gas being weird and sort of forgot to pay attention to the silly food hiding in the oven. My cooking time reflects that you should cook them much more briefly than I did. That said, aside from being a little dry these were really good; I’d probably add a bit more salt next time, but it’s a small difference. The roommate liked them, and liked the sauce too. (It’s been Yogurt Sauce Week here, though hey, means I’m actually using the yogurt, so yay!)

Tandoori Chicken Bites, adapted from Budget Bytes

12-15 chicken tenders
1/2 c. yogurt
1 Tbsp. lemon juice
2 cloves garlic, grated
1″ ginger, grated
1 tsp. salt
1/2 tsp. coriander
1/2 tsp. cumin
1/2 tsp. turmeric
1/2 tsp. cayenne
1/2 Tbsp. garam masala
1/2 Tbsp. paprika

Cut the chicken tenders into 3ish pieces apiece. Squish everything else in a large zip-top bag until mixed, then add the chicken and squish more, until the chicken is nice and coated. Marinate 2 hours, up to overnight — longer is better, but even if you just have a little time, marinate anyway!

Preheat the oven to 425F. Cook the chicken on a greased sheet man for around 20-25 minutes, turning halfway through if you’re feeling fancy. Eat with raita, below.

Cucumber Raita

Cucumber Raita, also adapted from Budget Bytes

1/2 c. Greek yogurt
1/2 medium cucumber
1/2″ ginger, grated
1/4 tsp. coriander
1/4 tsp. cumin
1/4 tsp. salt
2 Tbsp. fresh mint

Okay, really? You should do what Beth over at Budget Bytes says with the salting and the grating and the draining. But I had a tub of sliced cucumbers for salads that hadn’t gotten used. So I diced those up pretty small, and it worked just fine. Chunkier than is traditional, but tasty. Add all the other stuff and stir. Serve!

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~ by iliadawry on 11 July 2012.

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