Tandoori Chicken Minis

Submitted by Anitra Perry

About the cook: Anitra is a proud caker, baker, party maker. She loves entertaining her friends and family. She attributes her love of cooking to her mother. "I loved how my mom could transform simple basic elements into an experience. Her meals brought us together, and that's how we stayed connected. That's what I do with my family."

About the dish: A Touchdown for the Tastebuds An exotic, bite-size alternative to the traditional buffalo chicken. Just like the big game, this Indian-inspired appetizer takes you on an exciting ride. First, there's a rich sauce with smoky, spicy, and savory flavors that coat the chicken. Then, there's a cool creamy cucumber sauce atop a lightly toasted naan flatbread!

National Origin: Indian

Serves: 10

Estimated Time: 30 to 60 Minutes


3 cups plain yogurt
1 cucumber
2 tbsp coriander powder
2 tsp
ground cumin
2 tbsp dillweed
1 tsp salt
1 red onion
4 tbsp olive oil
20pcs naan bread
1 handful fresh mint leaves
2 tsp coriander powder
4 tsp ground cumin
2 tsp garlic
3 tsp garam masala
2 tsp ground black pepper
1 tsp ginger powder
2 tsp ground paprika
2 tsp tumeric
2 tsp ground curry
1 tsp ground cayenne pepper
2 1/2 cups rotisserie chicken


1-First, we’ll make our cucumber raita. Then, we will lightly toast our bread. Next, we will prepare our chicken. Last, we’ll put it all together for one big, delicious win!

2-Creamy Cucumber Raita: (a medium cucumber) Cut the cucumber in half. Set one half aside. Peel the other half of the cucumber. Then cut it in half lengthwise scoop out seeds, then cut into thin slices (slivers) or you could grate it with a cheese grater. In a bowl, stir 2 cups of yogurt until it is smooth. Mix in cumin, garlic, dill, and coriander. Combine mixture with cucumber slivers, sprinkle with cayenne or paprika, and chill before serving.

3-Lightly brush the naan flatbread minis with olive oil on flat side. Cook the flat side on medium heat for about 30 seconds and then remove from saucepan.

4-Tandoori Chicken: In a small bowl, blend all the spices with a whisk. Add the spice blend to remaining yogurt. Mix until fully incorporated. Adjust spices to your preference. (I tend to go heavy with cumin and garlic.) Add shredded (pulled) chicken to yogurt mixture. Stir until chicken is well-coated. Over medium-low heat, pour in remaining olive oil in medium saucepan. Add chicken and cook for 7-10 minutes. Keep on low heat for an additional 2-3 minutes.

5-Time for the “Tastebud Touchdown”: Place naan flatbread minis on plate. Spoon some of the cucumber raita on naan. Pile on a mound of the tandoori chicken. Garnish with a sliver of purple onion, add a small dollop of cucumber raita, and a slice of cucumber. For a refreshing finish, top with mint! Lighter Fare (& Gluten-Free): You can substitute the naan flatbread minis for cucumber discs instead. A hearty gluten-free alternative!

6- Garnishes: Take the remaining cucumber and slice it into discs. Peel then cut (small) red onion into slices. Cut mint from stem.

HELPFUL TIPS: Cucumber Garnish- A mandoline (slicer) is handy for making uniform, even cucumber slices. A medium cucumber is best. Cucumber Raita- You can grate cucumber (instead of slicing) with a cheese grater. Tandoori Sauce- Can be made in an hour or two in advance. You can buy a pre-mixed Tandoori Spice Mix to save time. Chicken: A store-bought rotisserie chicken saves on cooking time. Spice blend: Spice blend can be made 2 weeks ahead. Store airtight at room temperature until ready to add to yogurt.

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