Tandoori Chicken Sticks

These chicken sticks were very good and I look forward to making them again. The recipes was found in the 500 Best Ever Recipes: Appetizers, too, on page 107. There is a yogurt sauce/dip that goes with it, but we didn't make it, so I will not be sharing it here, either.

3/4 c. yogurt (6 oz.)
1 tsp. curry powder
1/4 tsp. cumin
1/4 tsp. ground coriander
1/4 tsp. cayenne pepper
1 tsp. tomato paste
2 garlic cloves, minced
1 tsp. ginger
1/2 lemon, juice and grated rind
2 tbsp. mint, chopped

1. Combine all ingredients in bowl of food processor and process thoroughly until smooth. Pour in shallow dish.
2. Freez chicken for 5 minutes to firm up, then slice into half horizontally. Cut slices into 3/4 inch strips and add to marinade. Toss to coat well. Cover and chill 6-8 hours or overnight.
3. Preheat broiler and line bake sheet with foil. (I used our George Forman Grill). Use a slotted spoon to remove chicken from marinade and arrange on baking sheet in single layer. Scrunch up to make chicken wavy. Broil 4-5 minutes until brown and just cooked, turn once.

Makes 25