Tandoori Chicken Sticks

450 gm chicken breasts-boneless and skinless

For the coriander yogurt
1 cup yogurt
2 tbsp whipping cream
1/2 cucumber-peeled, seeded and finely chopped
2 tbsp fresh coriander-chopped
salt and pepper

3/4 cup yogurt
1 tsp garam masala
1/4 tsp cumin powder
1/4 tsp coriander powder
1/4 tsp cayenne pepper
1 tsp tomato puree
2 garlic cloves-finely chopped
fresh ginger-finely chopped
1/2 lemon-grated rind and juice
2 tbsp mint-chopped

For the coriander yogurt, mix all the ingredients in a bowl and season. 

Cover and chill until ready to serve.

To make the marinade, add all the ingredients in a food processor and process until smooth and pour into a shallow dish.
Freeze the chicken breasts for 5 minutes to make them firm and then slice in half, horizontally.

Cut the slices into strips and add to the marinade. 

Toss it well so that it gets coated well.

Cover with clear film and chill for 6-8 hours overnight.
Drain the chicken pieces and arrange on a foil-lined baking sheet.

Cook under a hot grill until it turns brown and is cooked through, turning it once.
Let the chicken cool and then thread onto cocktail sticks and pack in a box. 

Serve with the coriander yogurt.

Courtesy: Chef Niru Gupta