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Chicken Snacks Platter

Chicken Snacks Platter

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Party-Ready
Chicken Snacks Platter
With Mint Dip

60 mins
Cooking Time
Easy
Difficulty
18
Ingredients
Non Veg
Diet
Platters are excellent party appetisers because they provide easy, varied snacks in one go. This chicken snacks platter recipe mixes frozen snacks with fresh creations (like tandoori chicken bites) to balance variety with effort. You can choose any frozen chicken snack (for example, popcorn instead of the nuggets listed here), but ensure you have a balance of flavours and textures. For example, crispy pakoras with soft kebabs, and so on.

Ingredients

UNITSIngredients
1 cupBoneless Chicken pieces, bite-sized
½ cup Curd
½ tbspGinger-Garlic paste
1 tbspTandoori Masala
¼ tbspTurmeric powder
½ tbspRed chilli powder
1 tbspLemon juice
½ tbspSalt
2 tbspOil
1 pack (500 g)ITC Master Chef Chicken Seekh Kebab
1 pack (450 g)ITC Master Chef Chicken Nuggets
optionalOil spray
1 cup Fresh mint leaves (For the mint dip)
½ cup Fresh coriander leaves
1 cupCurd
2 clovesGarlic
1 tbsp Lemon juice
1Green chilli
to tasteSalt

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Follow
Directions

Description - Step 1

Step 1: Prep the chicken

Cut the boneless chicken into bite-sized pieces. Now, thoroughly was the pieces under running water. Place them in a strainer. 

 

Description - Step 2

Step 2: Marinate the chicken

Add curd, ginger-garlic paste, tandoori masala, turmeric powder, red chilli powder and salt to a bowl. Beat it until a smooth paste is formed. Now gently dip the chicken pieces in the marinade, thoroughly coating them with the masala. Leave the marinated chicken pieces in the fridge for 1-3 hours or, preferably, overnight.

 

Description - Step 3

Step 3: Bake the marinated chicken

Pre-heat the oven to 200 °C and brush the baking tray with oil. Now, place the marinated chicken pieces on the baking tray. Leave a gap between the pieces and bake for 15 minutes. 

 

Description - Step 4

Step 4: Turn and final bake

Take the baking tray out and turn each piece. Now, drizzle a spoon of oil on top of the pieces and bake for another 10-15 minutes till they’re charred and cooked all the way through. 

 

Description - Step 5

Step 5: Air-Fry the frozen snacks

While the tanboor chicken bakes, cook the frozen snacks in an air fryer. Gently spray them with oil for a crispier texture. Otherwise, add them directly to a pre-heated air-fryer basket and cook for 15 minutes at 200 °C. Shake the basket in the middle. Don’t overcrowd the basket; cook in batches, if needed. 

 

Description - Step 6

Step 6: Make the mint yoghurt dip

While the snacks are being baked or fried, make the dip. This ensures the dip is ready while the snacks are still warm. Place all the dip ingredients in a blender or food processor. Blend until the mixture forms a smooth, sauce-like consistency. Avoid adding water if a thick dip is preferred. Taste and adjust salt or lemon juice as needed. Serve fresh and refrigerate the extra in an air-tight jar.

Description - Step 7

Step 7: Assemble and serve

Take a platter with separate sections and add each snack to a different section. Alternatively,  take a large rectangular tray and place the snacks in a line. Sprinkle chaat masala on top and place a small bowl of the mint dip on the side. Serve fresh. 

 

Step 1
Step 1: Prep the chicken
5-7 Minutes
Step 2
Step 2: Marinate the chicken
10 Minutes
Step 3
Step 3: Bake the marinated chicken
15 Minutes
Step 4
Step 4: Turn and final bake
15 Minutes
Step 5
Step 5: Air-Fry the frozen snacks
15 Minutes
Step 6
Step 6: Make the mint yoghurt dip
10 Minutes
Step 7
Step 7: Assemble and serve
2 Minutes

Plate it up!

Plating Instructions

plating-instructions-image

Take a round wooden tray or plate and arrange the snacks on the side, with the mint bowl in the middle. 

 

... Read More

Pairing Instructions

pairing-instructions-image

Serve cool lemon iced tea with the platter to balance the heat and spice. 

 

... Read More

Garnishing Instructions

garnishing-instructions-image

For a classic finish, top it with peri peri mix or chaat masala. 

 

... Read More

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