Tandoori Chicken Poppers With Coconut Mint Chutney Recipe

Indian cuisine · 341 calories

About this recipe

Tandoori Chicken Poppers with Coconut Mint Chutney is a delightful Indian snack that's perfect for a quick and flavorful treat. These bite-sized chicken pieces are marinated in a blend of yogurt, tandoori masala, and aromatic spices, then roasted to perfection. The golden, juicy chicken pairs beautifully with a refreshing chutney made from mint, coriander, and coconut milk. This dish is not only packed with 35g of protein, but also brings a balanced combination of spice and coolness to your palate. With a prep time of just 15 minutes and a total cook time of 40 minutes, it's a great option for those looking to whip up something special without spending hours in the kitchen. Ideal for a snack or appetizer, these chicken poppers will be a hit at any gathering or as a treat for yourself. Whether you're craving something spicy or simply looking for a high-protein snack, this recipe is sure to satisfy!

Ingredients

  • 500 g Haringhata Boneless Frozen Chicken Breast
  • 100 g Milky Mist Greek Yogurt Cup
  • Pcs Droetker Tandoori Masala
  • 250 ml Keya Lemon Juice
  • 1 pack (100 g) Everest - Ginger Garlic Paste
  • - Red Chilli Powder
  • 20 g Turmeric Powder
  • 50 g Everest Cumin Powder
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
  • 200 ml Mustard Oil
  • 1 Bunch Mint Leaves (Pudina)
  • 1 Bunch Coriander Leaves ( Kottambari Soppu )
  • medium Chilli Green Long
  • 250 ml Real Thai Unsweetened Coconut Milk

Instructions

  1. 1. Cut the chicken breast into bite-sized pieces and set aside in a bowl.
  2. 2. In a separate bowl, mix yogurt, tandoori masala, red chili powder, turmeric, cumin powder, ginger garlic paste, and lemon juice until well combined.
  3. 3. Add the chicken pieces to the marinade, ensuring each piece is coated evenly, and refrigerate for 20 minutes.
  4. 4. Preheat your oven to 200°C (or 400°F) while the chicken marinates.
  5. 5. Arrange the marinated chicken pieces on a greased baking tray and brush lightly with oil.
  6. 6. Roast the chicken in the oven for 20-25 minutes, turning once halfway through for even cooking.
  7. 7. While the chicken is cooking, prepare the chutney by blending mint leaves, coriander leaves, green chili, coconut milk, and salt until smooth.
  8. 8. Taste and adjust seasoning for the chutney, adding a splash of lemon juice if desired for extra tang.
  9. 9. Remove the chicken from the oven once golden and cooked through; let it rest for 2-3 minutes.
  10. 10. Serve the tandoori chicken poppers hot alongside the coconut mint chutney for dipping.