Tandoori Chicken Appetiser Spoons

  • 500g Chicken Mini Fillets
  • 3 Tablespoons of Greek Yogurt
  • Half a Lemon
  • Half a Lime
  • 2 cloves Garlic
  • 3cm piece of Ginger
  • 1 Green Chilli
  • 1 tsp Salt
  • 1 tsp Garam Masala
  • 1 tsp Paprika
  • 0.5 tsp Tandoori Masala
  • 2 tbsp Sunflower Oil
  • 4 tbsp Greek Yogurt
  • 1 tsp Chaat Masala
  • 2 tbsp Coriander (finely chopped)

METHOD

  • Place the chicken into a bowl and add the yoghurt, the lemon and the lime.
  • Grind the garlic, ginger and chilli into a paste in a herb mill. If you don't have one, just chop these ingredients finely.
  • Put the ginger, garlic and chilli into the bowl with the chicken.
  • Add the salt, garam masala, paprika and tandoori masala.
  • Stir the chicken, making sure that all the ingredients are mixed well.
  • Cover the bowl with cling film and leave it in the fridge over night.
  • Remove from the fridge for 30 minutes before cooking.
  • Heat a griddle pan on a moderate setting and add 1 tbsp of oil.
  • Once the pan has heated up, add half the chicken and cook until golden brown and the flip the fillets to cook them on the other side. Remove them onto a plate.
  • Repeat this process with the remaining chicken.
  • Mix the 4 tbsp of yoghurt in a small bowl with the chaat masala and 1 tbsp of the chopped coriander.
  • Allow the chicken mini fillets to rest for 5 Minutes then serve with the yoghurt dressing in a bowl as an accompaniment. 
  • If you plan to serve them as an appetiser, as I do, then slice up the mini fillets into small pieces.
  • Place onto appetiser spoons and top each appetiser spoon with half a teaspoon of spicy yogurt. Place some of the finely chopped coriander on top of the yoghurt.