Indian Grilled Chicken Strips


  • For Marinade:
  • 8 oz plain yogurt
  • 1/2 tsp cumin
  • 1/4 tsp dry mustard
  • 1 tsp cayenne pepper
  • 4 boneless skinless chicken breasts
  • 1 tsp turmeric
  • 1 tsp of feneugreek
  • 1 tsp curry powder
  • kosher salt and fresh cracked black pepper to taste
  • Sliced tomatoes and cucumbers (for serving)
  • Raita dip (for spreading)

These are a delicious, low calorie appetizer and are good served in pita pockets or with naan bread along with thinly sliced cucumbers, tomatoes and a raita dip. (use our search engine for the recipe for raita dip and nann bread)

  • Slightly flatten chicken breasts between sheets of plastic wrap.
  • Cut chicken breasts length wise in to 2 inch wide strips.
  • Thread each piece on 2 pre-soaked bamboo skewers, placed about 1 inch apart.
  • This will help keep meat flat while grilling.
  • Combine marinade ingredients and place in a shallow baking  dish and add the chicken skewers.
  • Marinate for 30 minutes.
  • Remove chicken from marinade and place over hot charcoals and grill for about 2 minutes per side.
  • You may use some of the left over marinade to baste the chicken.
  • You may also cook the skewers under a hot broiler, but charcoal is much better.

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