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Tandoori chicken skewers, thai sauce, green onions |

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Tandoori chicken skewers, thai sauce and green onions.

Ingredients

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

Cornstarch

0.25 Unit(s)

Lemongrass

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.

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Cooking schedule

Class with similar recipe

Sunday, October 20th 14:00 to 17:00

Quebec city

100 $ / pers.

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Chic tapas + 1 complimentary glass of wine

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Tandoori chicken skewers, thai sauce, green onions |

More information

6 / 14

100 $ / pers.

8 places disponibles