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)

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.