Tangy Tamarind Chicken Skewers With Cucumber Salad Recipe

About this recipe

Tangy Tamarind Chicken Skewers with Cucumber Salad is a vibrant Indian snack that combines juicy marinated chicken with a crisp, refreshing side. Perfect for gym prep, this dish balances flavors and nutrition effortlessly. The tamarind marinade brings a tangy depth, enhanced by a blend of spices like chili, turmeric, and coriander. Grilled to perfection, the chicken develops a smoky char, complementing the chilled cucumber and mint salad. Packed with protein for muscle recovery and fiber for digestion, it's a quick snack that feels indulgent yet healthy. Enjoy it fresh off the grill or prepare ahead for your week—ideal for busy schedules and flavorful cravings.

Ingredients

• 300 g Nutrich Chicken Thigh Boneless
• 100 g Tamarind Paste
• 250 g Cucumber

Instructions

1. 1. Cut the chicken into bite-sized pieces and place them in a bowl.
2. 2. In a separate bowl, mix tamarind paste, garlic paste, ginger paste, red chili powder, turmeric powder, coriander powder, cumin powder, lemon juice, and vegetable oil to create a marinade.
3. 3. Coat the chicken pieces thoroughly with the marinade and let them sit for 20 minutes.
4. 4. While the chicken marinates, peel and thinly slice the cucumber into rounds and chop the mint leaves finely.
5. 5. Combine cucumber slices, mint leaves, rock salt, and honey in a bowl for the salad and refrigerate until ready to serve.
6. 6. Preheat a grill pan or tawa over medium heat and lightly grease it with oil.
7. 7. Thread the marinated chicken pieces onto skewers, ensuring they are evenly spaced for even cooking.
8. 8. Place the skewers on the preheated grill pan and cook for 3-4 minutes on each side until the chicken is cooked through and slightly charred.
9. 9. Remove the skewers from the pan and allow them to rest for 2 minutes before serving.
10. 10. Serve the tangy tamarind chicken skewers hot with the chilled cucumber salad on the side.