Tandoori Chicken Satay

These broiled tandoori skewers make an easy party appetizer. A jar of tandoori paste does most of the work, and they cook in minutes.

Serves 10 to 12 · About 30 minutes, plus marinating

Ingredients

• 2 to 3 pounds boneless chicken tenderloins
• ¾ cup tandoori paste
• 2 tablespoons vegetable or light olive oil, for basting
• Cooking spray
• Wooden skewers
• Kale leaves, for lining the platter (optional)
• Raita or another yogurt sauce, for dipping (optional)
• Lime wedges, for serving (optional)

Instructions

1. Put the chicken tenderloins and tandoori paste in a large zip-top freezer bag. Squeeze and turn the bag until every piece is coated.
2. Refrigerate 3 to 5 hours, or overnight for the fullest flavor and most tender meat. Soak the wooden skewers in water while the chicken marinates.
3. Set an oven rack within 6 inches of the broiler and turn the broiler to high. Coat the grate of a broiler pan with cooking spray.
4. Shake the excess marinade off the chicken. Thread each tenderloin lengthwise onto a skewer, covering about three-quarters of it so the bottom stays free as a handle. Brush both sides with the oil.
5. Lay the skewers on the broiler pan with the handles hanging over the edge, and slide it into the oven.
6. Broil, watching closely, until the edges start to char, turning the skewers once, about 5 minutes total. Take them out as soon as they're lightly charred so they don't overcook.
7. Fan the skewers on a kale-lined platter with the handles pointing out, and serve with yogurt sauce and lime wedges.

Tips

• Thaw frozen chicken in the fridge rather than the microwave.
• For kebab-style skewers, cut boneless breasts into chunks instead of using tenderloins.
• For a quick dip, blend plain yogurt with coriander-mint chutney.

Adapted from Food.com.