One of my favourite dishes of all time is tandoori chicken. While we don’t have the means to make this dish the authentic way at home, a quick and easy ‘cheats’ version is on high rotation for weeknight dinners. I love the depth and complexity of flavours that come with it, and the whole family loves it too, as it’s got just enough punch, without too much heat.
With that said, I am always looking at new ways to enjoy some of my favourites… enter these awesome Tandoori Chicken Potstickers.
If you aren’t quite sure what a potsticker is, the short version is they are basically a dumpling, however with a little more crispness on the outside, due to how they’re cooked. I love potstickers for that extra little bit of ‘crunch’ and their beautiful golden colour.
So, just to show off the versatility of tandoori chicken, I couldn’t see any reason not to do a bit of an Asian/Indian fusion dish… pairing a ‘pulled’ version of tandoori chicken with Asian-inspired potstickers.
And boy, I’m glad I did this! Don’t let the thought of making your own dumplings/potstickers put you off… it is super easy to do and once you get the hang of it, you’ll never look back. It is the prep that takes the longest for this recipe, but once you have it done, the actual cook is super-easy, and the coriander mint sauce comes together in a snap.
Oh, and about that sauce… this raita is such a perfectly cool and refreshing accompaniment to the intense flavour of the shredded tandoori chicken. Try this one just once and you will come back to it again and again, I promise.
Enjoy with gusto,
Tandoori Chicken Potstickers with Coriander and Mint Raita
For the tandoori potstickers
- 500 grams chicken breast cut into palm-sized pieces
- 2 cups chicken stock
- ½ onion finely diced
- 1 clove garlic minced
- ½ cup Greek yoghurt
- 2 tablespoons tandoori paste
- 2 spring onions finely sliced
- Salt to taste
- 30 gyoza wrappers (see note)
- 2 tablespoons sesame oil
- ⅓ cup water
For the raita
- ¾ cup Greek yoghurt
- 1 bunch fresh coriander chopped
- 1 handful fresh mint chopped
- 3 cloves garlic
- 2 green chillies finely diced
- Juice of 1 lime
- Salt to taste
- In a large pot, add the chicken stock, onion and garlic and bring to a boil. Add the chicken breasts and allow to boil for approximately 2 minutes before lowering the heat and bringing to a simmer. Simmer the chicken for 15 minutes, or until just cooked. Remove from the heat and drain immediately before allowing the chicken to cool.
- While the chicken is cooling, prepare the tandoori sauce by combining the Greek yoghurt and tandoori paste. Once the chicken is cooled, return it to the pot and shred the meat finely, using two forks. Add the tandoori sauce and spring onions, then toss the chicken through, coating well. Season to taste with salt and set aside to cool completely before assembling the potstickers.
- To assemble the tandoori chicken potstickers, lay out the gyoza wrappers onto a lightly floured surface and spoon 1 tablespoon of the filling onto each. Carefully brush a small amount of water around the edge of each wrapper before folding the dough over the filling too form a crescent shape. Pinch the edges together firmly to seal, and repeat with the remaining wrappers.
- To cook the potstickers, heat the sesame oil in a large skillet over medium-high heat. Add the potstickers and cook until the bottoms are a light golden brown colour, about 3 minutes (see note). Once the bases are golden, add the water to the pan (being careful as it may spit), and immediately cover with a lid. Turn the heat down slightly and let the dumplings steam for about 3 minutes while you make the raita.
- To make the raita, place all ingredients into a blender and blend until smooth. Season to taste. And serve immediately with the tandoori chicken potstickers.