Tandoori Chicken Bites

http://www.budgetbytes.com/2012/06/tandoori-chicken-bites/



http://www.budgetbytes.com/2012/06/tandoori-chicken-bites/

tandoori chicken bites

 

 

Prep time

2 hours

Cook time

30 mins

Total time

2 hours 30 mins

 

Total Cost: $7.48

Cost Per Serving: $1.50

Serves: 5

Ingredients

• 3 large chicken breasts $6.37
• ½ cup plain yogurt $0.27
• 1 Tbsp lemon juice $0.05
• 2 cloves garlic $0.16
• 1 inch fresh ginger $0.18
• ½ tsp salt $0.02
• ½ tsp coriander $0.03
• ½ tsp cumin $0.03
• ½ tsp turmeric $0.03
• ½ tsp cayenne pepper $0.03
• ½ Tbsp garam masala $0.08
• 1½ Tbsp paprika, divided $0.23

Instructions

1. Cut the chicken breasts into small chunks. I cut each breast into 3-4 strips lengthwise, and then each strip into 4-5 chunks to yield approximately 40 pieces. Place the chicken pieces in a large zip top bag.
2. Add to the rest of the ingredients to the bag (yogurt, minced garlic, grated ginger, lemon juice, salt, coriander, cumin, turmeric, cayenne, garam masala, and ½ Tbsp of the paprika). Close the bag tightly and smoosh it around to mix the ingredients. Place the bag in the refrigerator for 2 to 24 hours to marinate.
3. Preheat the oven to 425 degrees. Cover a baking sheet with foil and spray with non-stick spray. Wipe the marinade from the chicken pieces and place them in a bowl. Sprinkle the last tablespoon of paprika and a pinch more of salt over the chicken pieces (add more cayenne if hot chicken pieces are desired). Toss to coat. The extra paprika here just helps the red color, you can skip it if desired. A little extra salt definitely helps, though.
4. Place the chicken pieces on the prepared baking sheet, spaced out so they do not touch. Bake for 15 minutes in the fully preheated oven. Take the sheet out, turn each piece of chicken over, and bake for an additional 15 minutes. Serve warm.

Notes

If you are sensitive to spicy foods, you can leave out the cayenne or start with ¼ tsp.

http://www.budgetbytes.com/2012/06/tandoori-chicken-bites/

Add the chicken chunks to a zip top bag and then add the yogurt, lemon juice, coriander, cumin, turmeric, cayenne, garam masala, salt, and 1/2 Tbsp of the paprika (I use the other tablespoon of paprika later).

Mince two cloves of garlic and add it to the bag. Peel and grate about one inch of fresh ginger into the bag.

Close up the bag, removing as much air as possible. Smoosh the bag all around to mix up the ingredients. Place the bag in the refrigerator and allow it to marinate for 2 hours to over night.

When you’re ready to make the chicken bites, preheat the oven to 425 degrees. Cover a baking sheet with foil and spray it with non-stick spray. Take each piece of chicken out of the marinade and wipe off the excess (I forgot to get a picture of this part…). Place them in a bowl and sprinkle on the last tablespoon of paprika and a pinch more of salt (and cayenne if you want it spicy). Place the chicken pieces on the baking sheet so that they are not touching. Bake for 15 minutes and then take them out and flip them over.  http://www.budgetbytes.com/2012/06/tandoori-chicken-bites/