Chilli Garlic Chicken Bites with Cucumber Yogurt Sauce

Nutrition values are AI-estimated based on ingredients.

• 300g boneless chicken thigh, cubed
• 1 tsp garlic paste
• 2 tsp Kashmiri chilli powder
• ½ tsp chilli flakes
• ½ tsp black pepper
• Salt to taste
• 1 tsp peri peri seasoning (optional)
• 1 tbsp tomato paste or thick tomato purée
• 1 tsp honey
• 1 tbsp olive oil
• Juice of ½ lemon
• ½ cup Greek yogurt or hung curd
• 1 cucumber, grated + squeezed dry
• 1 small garlic clove, grated
• Salt & pepper to taste
• ½ tsp honey
• Fresh coriander, chopped

1. 1Place boneless chicken pieces in a bowl.
2. 2Add garlic paste, Kashmiri chilli powder, chilli flakes, black pepper, salt, peri peri seasoning (optional), tomato paste or purée, honey, lemon juice, and olive oil to the chicken.
3. 3Thoroughly mix the ingredients by hand until the chicken pieces are evenly coated in the marinade.
4. 4Set the chicken aside to marinate for 10-15 minutes.
5. 5In a separate bowl, spoon in Greek yogurt or hung curd.
6. 6Add grated and squeezed cucumber, grated garlic clove, chopped fresh coriander, salt, pepper, and a drizzle of honey to the yogurt.
7. 7Mix all sauce ingredients well with a spoon until combined.
8. 8Heat a non-stick pan on a stovetop.
9. 9Add the marinated chicken pieces to the hot pan, spreading them out to cook evenly.
10. 10Pan fry the chicken on high heat for 9-10 minutes, stirring occasionally with a wooden spatula, until golden brown, crispy, and cooked through.
11. 11Alternatively, air fry the chicken at 200°C for 7-8 minutes.
12. 12Spoon the cucumber yogurt sauce onto a plate or into a shallow bowl.
13. 13Top the sauce with the hot, crispy chicken bites.
14. 14Garnish with a final sprinkle of red chili flakes or seasoning.

These instructions are our analysis of the original video. Watch on YouTube →