Indian-Spiced Chicken Sticks


  • Prep Time30 mins
  • Total Time35 mins
  • Makes30 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.

Nutrition (per skewer)

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

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.

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

This article was originally published on Nov 25, 2017

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