Saucy, Tandoori Chicken Bites – Curry on Halima

By Curry on Halima


These yummy slithers of succulent, spicy chicken are so versatile and can be served with a pulao rice and salad, in a toasted brioche bun with melted cheese, with naan bread and chutneys, or with chip shop chips and a drizzle of mayonnaise. A large ‘Tawa’ is great for cooking these ‘Tandoori Bites’.

However, a large skillet or frying pan will work just as well. Just make sure that the cooking vessel is well heated before placing on the chicken pieces. It’s also important to cook the chicken in batches and to not overcrowd the pan.

Ingredients (serves 6):
  • 3 chicken breasts, sliced in half through the middle and cut into 2 inch slithers
  • 6 tablespoons of chilli garlic sauce
  • 2 tablespoons of tomato purée
  • 2 tablespoons of tomato ketchup
  • 2 tablespoons of vegetable oil
  • 3 cloves of garlic (crushed)
  • 2 inch piece of ginger (crushed)
  • 1 heaped tablespoon of coriander powder
  • 1 heaped teaspoon of chilli flakes
  • 1 level teaspoon of garam masala powder
  • 1 heaped teaspoon of chaat masala powder
  • ½ teaspoon of paprika
  • ½ teaspoon of deep orange food colour (not imperative)
  • Salt to taste (appx. 1 heaped teaspoon)
  • 1 heaped tablespoon of crushed kasuri methi (dried fenugreek leaves)
  • A small handful of fresh coriander (chopped)
  • Juice of one lime
For the Garnish:
  • 2 tablespoons of chopped coriander
  • 50g butter
  1. Place all the ingredients for the marinade in a large mixing bowl and mix well. Taste the seasoning and add salt as needed.
  2. Add in the chicken pieces and mix well.
  3. Cover with cling film and leave to marinate in the refrigerator for at least one hour. The longer the marination time, the tastier the chicken will be.
  4. When ready to cook the chicken, heat up either a tawa or large frying pan and keep on a medium heat. Lay down the marinated chicken pieces and pour over a little of the marinade. Don’t move the chicken for a couple of minutes, give the marinade time to cling to the chicken.
  5. Turn the chicken pieces over after a few mins. Allow the chicken to cook for a few minutes again before flipping over. Turn heat down to low and keep cooking until the chicken is soft and tender. You should have a lovely sauce too by now.
  6. Turn off the heat and put a little butter on top of each of the chicken pieces. Scatter over the chopped fresh coriander.
  7. Cover the cooked chicken with aluminium foil until you’re ready to serve

And enjoy!

curry-on-halimaHalima is extremely passionate about food, especially Pakistani food.

Her repertoire is full of Pakistani recipes which are full of flavour, unique in taste and easy to follow.

Now living in North Wales, Halima spends much of her time in her kitchen creating and sharing her wonderful dishes through her Facebook page, Curry On Halima.

She is currently in the process of writing a book and is due to start one-on-one cooking classes.

Halima receives immense pleasure and reward by helping others through her cooking and recipes.

She has recently done live cooking demonstrations at the London Halal Food Festival and the 2016 Muslim Lifestyle Expo event in Manchester.

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