Chicken (or paneer) tikka bites

Nothing too fancy here. Chicken or paneer, marinaded, spiced up and cooked. Perfect as an appetizer/snack. I also use it as a filling when I make my ‘gourmet quesadillas’ – something I have not yet blogged about, but that is coming up.

Here’s what you need:

  • 1 lb chopped chicken breast
  • Yoghurt
  • Olive Oil
  • Vegetable Oil
  • Coriander powder
  • Cumin powder
  • Black pepper
  • Salt
  • Cardamom powder
  • Clove powder

Here’s how to do it.

  1. Chop the chicken breast into bites sized pieces and put in a container.
  2. Cover it with yoghurt (just enough yoghurt to cover the pieces), 1 tablespoon olive oil, 1 heaped teaspoon coriander powder, 1 heaped teaspoon ground cumin powder and pinches of clove and cardamom powders.
  3. Mix it all thoroughly. Leave to marinade in the fridge for 2 hours.
  4. Heat vegetable oil, sauté 5-6 bay leaves and as they turn brown, remove them.
  5. Lower the heat to medium.
  6. Remove the chicken pieces from the marinade (It is alright if some marinade comes with it – just not too much). Fry lightly in the oil, stirring frequently, not letting it burn.
  7. Add ½ teaspoon black pepper and salt to taste while there’s still some liquid, mix quickly. Lower heat and cook until the chicken is cooked through.
  8. The bites can be served up as an appetizer, or a part of another dish.
  9. The chicken can be replaced with paneer. If you want to use a non dairy marinade base, use lemon juice.

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