Grilled chicken and fish tandoori strips

Name: Grilled chicken and fish tandoori strips
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: Makes 24 fish pieces and 18 chicken pieces
Cuisine: Indian
Ingredients: 1 teaspoon salt; 2 teaspoons lime juice; 1 teaspoon sugar; 1 teaspoon freshly ground black pepper; 1 teaspoon ground coriander; 10 oz (300 g) boneless and skinless chicken breasts; 5 oz (150 g) white fish fillets (like snapper or cod); Lime wedges, to serve; 3 teaspoons tandoori spice powder (see note) or 1 teaspoon garam masala; 1 tablespoon fish sauce; 1 tablespoon rice vinegar or white vinegar; ¼ cup (60 ml) coconut cream; 4 cloves garlic, crushed; 3 tablespoons minced coriander leaves (cilantro); 1 tablespoon freshly minced red finger-length chili or 2 teaspoons ground red pepper

Preparation info

Makes
24
fish pieces and 18 chicken pieces

Difficulty
Easy
Ready in
1 hr 5

Appears in

Asian Tapas

By Christophe Megel and Anton Kilayko

Published 2010

About

Gently spiced tandoori-grilled meats and fish are universally popular. This versatile recipe, which works equally well with chicken or fish, owes its depth of flavor and tender results to overnight marination in an aromatic mixture of spices, coconut cream and lime juice, followed by quick grilling.

Ingredients

10 oz (300 g) boneless and skinless chicken breasts
5 oz

Asia
India
Starter
Gluten-free

Method

Make the Marinade by combining all the ingredients in a bowl. Divide the Marinade into 2 bowls, place the chicken in one bowl and the fish in the other. Cover and marinate overnight in the refrigerator.
Grill the chicken for 4 minutes on each side, and the fish for 2 minutes on each side, or until done.
Cut the chicken and fish into bite-sized pieces