Posted by indu wansuriya on December 01, 19107 at 07:10:33:
7 CHIKEN THIGH FILLETS(770g) 1/2 CUP (125ml) YOGURT 1/2 CUP (135g)TANDOORI PASTE 2 GREEN ONION YOGURT SAUCE 1/2 CUP (125g)YOGURT 1/4 TEASPOON GROUND CUMIN
CUT EACH FILLET INTO 6 PIECES.COMBINE CHIKEN WITH YOGURT AND PASTE IN MIDIUM BOWL. COVER. REFRIGERATE 3 HOURES OR OVERNIGHT. REMOVE GREEN SECTION FROM ONIONS. CUT INTO 2cm LENGTHS.MAKE FINE CUTS CLOSE TOGETHER.HALFWAY DOWN EACH 2cm LENTH.FINEY CHOP WITHE SECTINON OF ONIONS RESERVE FOR SAUCE. COOK UNDRAINED CHIKEN.IN BATCHES.ON HEATED OILED GRILL PLATE(OR GILLER BARBECUE)UNTIL BROWNED ALL OVER AND COOKED THROUGH.SERVE CHIKEN PIECES ON TOOTHPICKS WITH ONION CURLS.SERVE WITH YOGURT SAUCE. YOGURT SAUCE COMBINE RESERVED CHOPPED GREEN ONION WITH YOGURT OAN CUMIN IN SMALL BOWL
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