Book your Christmas party!

Nous respectons votre vie privée.
Nous utilisons des cookies pour améliorer votre expérience de navigation, diffuser des publicités ou des contenus personnalisés et analyser notre trafic. En naviguant notre site, vous consentez à notre utilisation des cookies. Politique de confidentialité


Tandoori chicken skewers, thai sauce, green onions |


Tandoori chicken skewers, thai sauce and green onions.




Recipe for 12 Tapas

For the marinade

75 Ml
Plain yogurt 10%
10 Gr
Curry powder
3 Clove(s)
Chopped garlic
1 Tsp
Chili flakes
1 Tsp
Cumin powder

For the chicken skeewers

600 Gr
Boneless chicken thigh
24 Unit(s)
Skewer sticks
1 Unit(s)
Green onion

For the thai sauce

398 Ml
Coconut milk
8 Gr
0.25 Unit(s)
5 Gr
Fresh ginger
1 Clove(s)
Chopped garlic
1 Tsp
Curry powder
1 Tsp
Sambal oelek
15 Ml
Canola oil
3 Sprig(s)
Fresh cilantro
1 Unit(s)
Lime juice
  • Salt and pepper
Tandoori chicken skewers, thai sauce, green onions |

Preparation time: 30 min

Preheat your four at 375 °F

  • For the mise en place

    Chop the garlic finely.

    Peel and mince the green onions.

    Cube the chicken legs.

    Wash and mince the cilantro.

    Mince the lemon grass.

    Shred the ginger.

    Squeeze the lime.

  • For the marinade

    Mix all the ingredients in a bowl.

  • For the chicken skeewers

    Mix the chicken in the marinade, let it rest in the fridge for 30 min to 2 hours. Put some gloves on, and stick the chicken on the skewers, put it on a baking tray with parchment paper. Cook it in the oven for 15 minutes.

  • For the thai sauce

    Mix in the oil, the lemon grass, the ginger, the garlic, cari and sambal oelek, and reserve it.Mix half of the coconut milk with the corn starch.In a pot, mix the coconut milk, with the perfumed oil, bring it to boil, slow down the heat and let it cook for 3-4 minutes.

« Make your recipes while having fun with friends or colleagues. »

Share this unique and tasty

Private and Corporate Events