Indian-Spiced Chicken Sticks

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30 min


35 min


30 skewers

Indian-Spiced Chicken Sticks

Photo: Roberto Caruso

There ain't no party like a chicken skewer party. Especially when they're perfectly seasoned with a creamy yogurt dip for dunking.


  • 400 g boneless, skinless chicken thighs , cut in 1-in. pieces
  • 4 tsp canola oil
  • 3 tbsp all-purpose flour
  • 1 tbsp chili powder
  • 1 tbsp garam masala
  • ¾ tsp salt
  • ½ tsp turmeric
  • 30 short wooden skewers
  • 3 mini cucumbers , cut into 30 thick coins


  • Preheat oven to 425F. Line a baking sheet with parchment.
  • Place chicken in a large bowl and toss with oil. In a small bowl, stir together flour, chili powder, garam masala, salt and turmeric. Sprinkle over chicken and toss to coat.
  • Spread chicken on prepared sheet and bake until crispy and cooked through, flipping halfway, about 10 min.
  • Thread 1 cucumber coin, then 1 piece of chicken on a skewer and arrange on a serving platter. Repeat with remaining ingredients. Serve with raita for dipping.

The dip

To make raita, stir together 1 cup Balkan-style plain yogurt, 2 mini cucumbers, grated, 3 tbsp chopped fresh mint, 1 tbsp lemon juice, ½ tsp garam masala, 1 small clove garlic, minced, and a pinch of salt. Cover and refrigerate until ready to serve.

Nutrition (per skewer)

  • Calories
  • 60,
  • Protein
  • 6 g,
  • Carbohydrates
  • 3 g,
  • Fat
  • 3 g,
  • Sodium
  • 146 mg.

Originally published in the November + December 2017 issue. Photo by Roberto Caruso.