Tandoori Chicken Bites

Ingredients

• 3 large chicken breasts
• 1/2 cup plain yogurt
• 1 Tbsp lemon juice
• 2 cloves garlic
• 1 inch fresh ginger
• 1/2 tsp salt
• 1/2 tsp coriander
• 1/2 tsp cumin
• 1/2 tsp turmeric
• 1/2 tsp cayenne pepper
• 1/2 Tbsp garam masala
• 1 1/2 Tbsp paprika, divided

Directions

1. Cut the chicken breasts into bite-size pieces: slice each breast lengthwise into 3-4 strips, then cut each strip into 4-5 chunks, giving you approximately 40 pieces. Put the chicken into a large zip top bag, then add the yogurt, minced garlic, grated ginger, lemon juice, salt, coriander, cumin, turmeric, cayenne, garam masala, and 1/2 Tbsp of the paprika. Seal the bag well and massage everything together until the chicken is coated. Refrigerate for 2 to 24 hours so it can marinate.
2. Preheat the oven to 425 degrees. Line a baking sheet with foil and coat it with non-stick spray. Take the chicken out of the marinade, wiping off the excess, and move the pieces to a bowl. Add the last tablespoon of paprika and a pinch more of salt over the chicken; if you want the pieces hotter, add more cayenne. Toss until coated. The extra paprika is mostly for that deep red color, so you can skip it if you like, but the little bit of extra salt does help.
3. Arrange the chicken on the prepared baking sheet with space between the pieces so they aren’t touching. Bake for 15 minutes in the fully preheated oven, then remove the sheet, flip each piece, and bake for another 15 minutes. Serve warm.