Garlic Yogurt Marinated Chicken Bites

If you’re having people over, a super simple and quick appetizer idea is chicken bites. I have a great recipe for garlic yogurt marinated chicken bites inspired by my Indian roots. In Indian tandoori cuisine, its very common to marinate chicken in yogurt as it helps the spice mix coat the chicken and secondly, it also tenderizes the meat. Not only is the recipe super easy, you can prepare and marinate the chicken a day ahead and pop it in the oven when you’re ready to serve. That way you’re spending more time with your friends rather than in the kitchen :-) .


Garlic Yogurt Marinated Chicken Bites

Ingredients:
2 Chicken breasts
1/2 cup plain yogurt
1/2 cup sour cream
1 tsp cumin powder
2 tsp black pepper
1 tsp salt
4-5 cloves garlic (crushed)
Lemon wedges and cilantro (for garnish)

Method:
– In a mixing bowl add sour cream, yogurt, salt, pepper and cumin powder.
– Then peel and crush your garlic and add to the mix
– Dice the chicken breast into bite sized pieces and add to the marinade.
– Stir to coat all the pieces. Cover with clingfilm and let the chicken marinate in the refrigerator for a couple of hours or overnight.
– Brush olive oil over a cookie sheet and spread the chicken over the pan so they aren’t overlapping.
– Bake in an 360F oven for 20 mins and then stick under the broiler for another 5-10 mins.
– Garnish with lime wedges and cilantro.

Comments

  1. Rhyma says

    Any other way to make these apart from putting them in the oven?
    I don’t really own an oven :|
    Microwave perhaps?

    Do advise.

    • Noreen says

      Use a shallow frying pan on low heat, with a lid. Turn them oven halfway through the cooking. I don’t think a microwave will cook the chicken through evenly :P

  2. Loretta says

    Hey Noreen,
    Your recipes are so simple and easy to follow and I love your turn of phrase makes it interesting.

    The photography and step by step presentation is done so very well. One can just not go wrong.

    Congratulations sweetie. Makes us proud of you.

  3. Rebecca says

    I made this tonight and I must have done something wrong… The chicken did not brown at all :( any tips?

    • Noreen says

      Sorry to hear that Rebecca…did you stick it under the broiler? I guess oven temperatures and heat distribution vary, it probably needed more time or to be cooked at a higher temperature in your oven.

  4. MK says

    I have tried this twice and encounter a problem. The liquids from the chicken and sauce separates during baking such that the chicken is “boiling” causing a tough, unpleasant texture. I drain a whole bunch off before broiling but by then the damage is done.

    • Noreen says

      YES!! That’s how they are traditionally done, but it was the dead of winter so I didn’t do it that way.

  5. Sandy says

    Hi Noreen, I’m just learning how to cook and your recipes are great… I will be trying this one out in the next week or so (along with the Balsamic Glazed Steak Rolls). :) Thanks!!

  6. Navdeep says

    Hi there! I had two questions! Can I marinate the chicken, freeze it all, and then defrost the mixture for a quick and easy meal another day? If so, should I marinate in the fridge first–and then stick the mixture in the freezer? Secondly, to broil this, do I just change the oven setting to broil, or do I also need to move the chicken closer to the broiler? Does broiling it give it that nice brown look?

    • Noreen says

      Navdeep, I wouldn’t marinate and freeze the chicken as sour cream and yogurt don’t freeze well (it will curdle and split). You can marinate and refrigerate the chicken overnight and up to a day, but I wouldn’t recommend much longer than that. You can make the marinade and refrigerate that for a few days (use less garlic as the flavors will get much stronger as it sits) before you mix it with the chicken. Secondly, yes you can move the chicken closer to the broiler as you’re trying to achieve the brown grilled spots. Keep a close eye on it while broiling and turn the pan as needed to brown the pieces evenly. Lastly as it’s a drier dish if you’d like to serve it with as a main dish, it goes well with a rice (pulav) or even Roti. Hope that helps :-)

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