We use cookies and similar technologies to improve user experience, and analyse activities and performance. For more information, please see our Privacy Policy. 
Recipe Detail Page
Tandoori Chicken Bites with Cucumber Mint Raita
Spring 2011
The flavour and texture of fried dumpling wrappers are sublime, but if they’re not available in your area, substitute them with Indian papadums. Simply follow the package directions to prepare, and break into two-bite portions.
Makes 24 pieces
TANDOORI CHICKEN
2 chicken breasts, bone in, skin on
¼ cup (50 mL) Balkan-style yogurt
¼ cup (50 mL) tandoori paste
1 clove garlic, minced
DUMPLING CRISPS
¼ tsp (1 mL) garam masala
¼ tsp (1 mL) ground cumin
¼ tsp (1 mL) fine sea salt
Vegetable oil for frying
12 small round Chinese flour-based dumpling wrappers, halved
RAITA
1 cup (250 mL) Balkan-style yogurt
1 English cucumber, seeded and coarsely grated
⅓ cup (75 mL) chopped mint
Extra mint leaves for garnishing
1 To prepare chicken, cut breasts in half, widthwise. In a large bowl combine yogurt, tandoori paste and garlic and stir to combine. Add chicken pieces and stir to fully coat with tandoori mixture. Cover and refrigerate at least 3 hours or overnight.
2 Preheat oven to 425°F (220°C).
3 Arrange chicken in a single layer in an oven-proof dish and roast for 20 to 25 minutes or until cooked through or internal temperature reads 170°F (76°C). When cool enough to handle, remove and discard skin and tear or chop meat into small bite-size pieces. Chicken may be prepared ahead of time and refrigerated for up to 2 days.
4 For the crisps, combine garam masala, cumin and salt in a small bowl and set aside.Add 1 inch (2.5 cm) oil to a medium sauté pan and fry wrappers over medium-high heat until golden and crispy, about 1 minute per side. Remove with a slotted spoon to a cookie sheet lined with paper towels and while still warm sprinkle with spice mixture. Prepared dumpling crisps will keep in an airtight container for up to a week.
5 Prepare the raita by combining the yogurt, cucumber and chopped mint. Place a dollop on each of the dumpling crisps and top with a spoonful of the chicken pieces. Garnish each with additional mint leaves.
Makes 24 pieces
