Tandoori Chicken Saté

Tandoori Chicken Saté

A saté (or satay) is a popular Indonesian dish of small marinated cubes of meat or poultry threaded on skewers and grilled or broiled. Satés are usually served with a spicy, sweet peanut sauce, but in this tandoori version, the chicken is marinated in a spiced yogurt mixture.

Oxmoor House JANUARY 2005

  • Yield: 24 servings (serving size: 1 skewer)


  • 1/4 cup plain low-fat yogurt
  • 1/4 cup coarsely chopped onion
  • 1 tablespoon extravirgin olive oil
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon chopped peeled fresh ginger
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground turmeric
  • 1/4 teaspoon ground red pepper
  • 1/4 teaspoon black pepper
  • 1 garlic clove
  • 1 1/2 pounds skinless, boneless chicken breast halves, cut into 1/2-inch-wide strips
  • Cooking spray
  • Lemon wedges (optional)
  • Cilantro sprigs (optional)


1. Place first 11 ingredients in a food processor; process until smooth, scraping sides once. Combine yogurt mixture and chicken in a large heavy-duty zip-top plastic bag. Seal and marinate in refrigerator 2 hours, turning bag occasionally.

2. Preheat broiler.

3. Remove chicken from bag, discarding marinade. Thread chicken strips onto 24 (6-inch) skewers. Place skewers on a broiler pan coated with cooking spray; broil 5 minutes on each side or until chicken is done. Arrange skewers on a serving platter, and garnish with lemon wedges and cilantro sprigs, if desired.

carbo rating: 0

Nutritional Information

Amount per serving
  • Calories: 39
  • Calories from fat: 0.0%
  • Fat: 1g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 6.7g
  • Carbohydrate: 0.3g
  • Fiber: 0.0g
  • Cholesterol: 18mg
  • Iron: 0.2mg
  • Sodium: 36mg
  • Calcium: 7mg

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Tandoori Chicken Saté recipe