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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. PLACE chicken tenderloins using tongs into a large Ziploc bag or a wide shallow dish for marinating. (NOTES: If thawing, thaw naturally and NOT by microwave oven. You may use whole boneless chicken breasts cut into chunks if kebab-style skewers are desired). | 2. PLACE chicken pieces into a large Ziploc freezer bag for marinating. | 3. SQUEEZE the bag to roll and coat chicken thoroughly in marinade; PLACE bag into refrigerator to marinate 3-5 hours to overnight if desired for fuller flavor and more tender chicken (recommended but not absolutely necessary); SOAK required wooden skewers in water until needed. | 4. SHAKE away excess marinade from chicken; BRUSH chicken on all sides with vegetable oil or light olive oil. | 5. PLACE oven rack within 6 inches of heat element; SET heat to HIGH setting. | 6. SKEWER chicken lengthwise with water-soaked skewers up to 3/4 of the skewer, leaving the lower half empty so it has a "handle"; BRUSH chicken across tops with vegetable or olive oil BASTE; TURN chicken skewers over; BASTE the other side. | 7. SPRAY the grill of a broiler pan with grill with non-stick cooking spray; PLACE chicken with skewer handles extending over broiler pan for easy handling when broiling, SLIDE broiler pan onto oven rack. | 8. BROIL chicken until the edges begin to char slightly (keep a close eye on chicken since it cooks very quickly) TURN chicken within five minutes until lightly charred on edges but not overcooked; REMOVE from oven immediately, wearing oven mitts. | 9. ARRANGE satays in a splay, with skewer handles facing outward, on a serving platter lined with fresh kale leaves; ACCOMPANY chicken satays with a sauce of plain yogurt blended with coriander-mint chutney (or yogurt with tempered creamy peanut butter and chili-garlic sauce) and/or lime wedges if desired. | 10. SERVE and ENJOY! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken tenderloin	2 -3		boneless	0.0	0.0	0.0	0.0
tandoori paste	3/4	cup		-	-	-	-
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
kale leaf				-	-	-	-
raita				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.