Smoky spicy chicken, with a cooling mint yogurt all sat on a cucumber disk. These Tandoori Chicken & Yogurt Cucumber Bites are a flavor packed hors d’oeuvre (canapé) that are great for entertaining as they can be made in advance and served at room temperature
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For the chicken
4drops red food coloringoptional
2skinless chicken thighs
For the marinade
1inchginger - grated
2garlic cloves - crushed
For the mint yoghurt sauce
To make the chicken
Mix the lemon juice, paprika and food coloring (if using) in a non-metallic dish. Add the chicken thighs and set aside for 10 minutes.
Whilst the chicken is soaking in the lemon, mix the marinade ingredients together.
Pour the marinade over the chicken and set aside for at least an hour (or a max of 24)
To cook on the grill:
Heat the grill (medium high) for 15 minutes before you cook the chicken. Place the marinated chicken directly onto the bars and grill for 8 mins without moving and then flip the chicken and cook for a further 8 minutes.
To cook on the hob:
Place the grill pan over a high heat and let it get hot for 5 minutes. Then add the chicken and turn the heat down to medium, cook the chicken for 8 mins without moving and then flip the chicken and cook for a further 8 minutes.
Set the chicken aside to cool. Then cut into small cubes.
To make the Mint Yogurt Sauce
Mix all the sauce ingredients together in a small bowl. Taste and add more salt if needed.
Cut the cucumber into thin disks and set them on a serving platter.
Add a cube of chicken to each dish and drizzle over a small amount of yogurt sauce.
Serve immediately or cover and refrigerate until needed.