Grilled chicken and fish tandoori strips

Preparation info
  • Makes


    fish pieces and 18 chicken pieces
    • Difficulty


    • Ready in

      1 hr 5

Appears in
Asian Tapas: Small Bites, Big Flavors

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.


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


  1. 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.
  2. Grill the chicken for 4 minutes on each side, and the fish for 2 minutes on each side, or until done.
  3. Cut the chicken and fish into bite-sized pieces