Tandoori Chicken Skewers
Prep Time
10mins
Time to Table
20mins
Servings
6 (2 per serving)
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Ingredients
- 1 1/4 cups Daisy Sour Cream
- 2 garlic cloves, minced
- 2 tablespoons lemon juice
- 1 tablespoon paprika
- 1 tablespoon turmeric
- 1 tablespoon brown sugar
- 2 teaspoons curry powder
- 1/4 teaspoon cayenne pepper
- 1 tablespoon tomato paste
- 1 pound boneless skinless chicken breasts
Ingredients
- 1 1/4 cups Daisy Sour Cream
- 2 garlic cloves, minced
- 2 tablespoons lemon juice
- 1 tablespoon paprika
- 1 tablespoon turmeric
- 1 tablespoon brown sugar
- 2 teaspoons curry powder
- 1/4 teaspoon cayenne pepper
- 1 tablespoon tomato paste
- 1 pound boneless skinless chicken breasts
Directions
- Mix the sour cream, garlic, lemon juice, paprika, turmeric, brown sugar, curry, and Cayenne in a large bowl.
- Spoon 3/4 cup of the mixture into a small covered container. Stir the tomato paste into the mixture in the small covered container and refrigerate.
- Cut the chicken crosswise into 12 strips. Add to the remaining sauce mixture in a large bowl and stir to coat chicken completely. Cover and refrigerate for 1 hour to marinate.
- Generously spray a grill rack with grill nonstick spray. Heat a gas or charcoal grill to medium heat. Grill the chicken for 3 to 4 minutes on one side. Turn and grill for an additional 3 to 4 minutes or until thoroughly cooked. Remove from the grill and insert wooden skewers through the strips to serve.
- Serve with the refrigerated sauce.
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