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    Intro to Indian, Part 4 - Indian Street Food: Tandoori Chicken Pops

    Intro to Indian, Part 4 - Indian Street Food: Tandoori Chicken Pops

    Photo by Ryan F.

    These tasty Tandoori Chicken Pops can be fried or grilled. Try serving them up at your next get together, no cocktail party would regret having them!

    • Prep Time


    • Cook Time


    • Servings



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    • 2

      large chicken breasts, cut into thin strips

    • 1

      cup all-purpose flour

    • 2

      tablespoons plain yogurt

    • 1

      tablespoon fresh lemon juice

    • ½

      teaspoon ginger-garlic paste

    • ½

      teaspoon red chili powder

    • ½

      teaspoon cumin powder

    • 2

      tablespoon coriander powder

    • Salt, to taste

    • Light cooking oil, for deep frying

    • Bamboo skewers


    Marinate chicken strips in yogurt, lemon juice, ginger-garlic paste, spices and salt. Allow it to sit in the fridge for at least an hour or so. For best results, marinate over night. Heat oil in a deep pan, large enough to fry 3-4 strips at a time. Dip each strip into plain flour, coating well on all sides, before adding them to hot oil. Fry till crisp and golden on all sides. Drain on paper towels, poke through with skewers and serve with Coriander/Mint Chutney. Alternatively, you can avoid deep frying by simply grilling the marinated chicken on a hot grill till tender and done.


    More recipes by Ryan F.

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