TANDOOR CHIKEN NIBBLES

Ingredients:

7 chiken thigh fillets(770g)
1/2 cup (125ml) yogurt
1/2 cup (135g)tandoori paste
2 green onion

yogurt sauce
1/2 cup (125g)yogurt
1/4 teaspoon ground cumin

Method:

Cut each fillet into 6 pieces. Combine chicken with yogurt and paste in medium bowl. Cover. Refrigerate 3 hours or overnight. Remove green section from onions. Cut into 2cm lengths. Make fine cuts close together. Halfway down each 2cm length. Tiny chop with section of onions reserve for sauce. Cook un drained chicken. In batches on heated oiled grill plate (or giller barbecue) until browned all over and cooked through. Serve chicken pieces on toothpicks with onion curls. Serve with yogurt sauce. Yogurt sauce combine reserved chopped green onion with yogurt and cumin in small bowl