Tandoori Chicken Poppers With Mint Chutney Recipe

Indian cuisine · 324 calories

Tandoori Chicken Poppers with Mint Chutney recipe

About this recipe

Tandoori Chicken Poppers with Mint Chutney is a delightful Indian snack that combines aromatic spices with juicy chicken bites. Perfectly marinated in yogurt and traditional spices like garam masala, turmeric, and cumin, these bite-sized poppers are grilled to perfection, ensuring a smoky flavor and tender texture. The accompanying mint chutney, made with fresh herbs, green chilies, and a dash of coconut milk, adds a refreshing touch that complements the spiciness of the chicken. This dish is a fantastic choice for a high-protein snack, offering 31g of protein per serving, while its vibrant flavors make it a crowd-pleaser for any occasion. Whether as an appetizer, party treat, or evening snack, these chicken poppers are sure to satisfy your taste buds and provide wholesome nourishment.

Ingredients

  • 300 g Nutrich Chicken Thigh Boneless
  • 100 g Milky Mist Honey & Fig Greek Yogurt
  • - Red Chilli Powder
  • 20 g Turmeric Powder
  • 100 g Catch Super Garam Masala
  • 50 g Everest Cumin Powder
  • 1 pack (100 g) Everest - Ginger Garlic Paste
  • 250 ml Keya Lemon Juice
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
  • 1 Bunch Mint Leaves (Pudina)
  • 1 Bunch Coriander Leaves ( Kottambari Soppu )
  • medium Chilli Green Long
  • - Weikfield Icing Sugar (100g)
  • 250 ml Real Thai Unsweetened Coconut Milk
  • 200 ml Mustard Oil

Instructions

  1. 1. Wash and pat dry the chicken thighs, then cut them into bite-sized pieces.
  2. 2. In a bowl, mix yogurt, red chili powder, turmeric, garam masala, cumin, ginger garlic paste, lemon juice, and salt to create the marinade.
  3. 3. Add the chicken pieces to the marinade, ensuring they are evenly coated. Cover and refrigerate for at least 20 minutes.
  4. 4. Preheat a grill pan or tandoor and brush it lightly with oil to prevent sticking.
  5. 5. Place the marinated chicken pieces on the grill, cooking on medium heat for 12-15 minutes, flipping occasionally for even cooking.
  6. 6. While the chicken grills, blend mint leaves, coriander leaves, green chilies, sugar, coconut milk, and a pinch of salt into a smooth chutney.
  7. 7. Transfer the grilled chicken poppers to a serving plate and garnish with fresh coriander leaves.
  8. 8. Serve hot with the mint chutney on the side for dipping or drizzling.