Friday, February 19, 2016

Easy Chicken Tikka Skewers

Most indian recipes vary from region to region and even from a family to another.  This version of chicken tikka kebabs is certainly the best I have cooked so far.  It's perfect for busy people who can marinate the chicken the night before and simply make the skewers and cook it the next day when they get home.

Serves 4


- ½ cup thick plain yogourt 

- 1 tbsp good quality paprika
- 1 tbsp garam masala
- 1 tsp chili powder or cayenne pepper
- 4 garlic cloves
- 1 inch piece of fresh ginger, peeled
- 2 tsp lemon juice
- A small bunch fresh coriander

- 4 skinless chicken breast halves

- salt, to taste
- one lemon, cut into quarters

Put all the marinade ingredients in a blender (except the coriander) and blend until smooth.  Taste, add some spices to taste if necessary and blend again.

Chop coriander very finely.

Cut chicken into cubes and put in a bowl or plate (one with a lid).  Add marinade and coriander, mix well and marinate at least 4 hours (or overnight) in the fridge.

When ready to cook, thread chicken onto skewers and salt to taste.  There are three different ways you can cook your kebabs:

- On the barbecue
- On the stove, in a grill pan
- In the oven, on a grill placed over a drip pan (at about 400F (200C), about 20 minutes)

Serve with lemon quarters.

Source: THE FOOD OF INDIA, a journey for food lovers, Whitecap edition, 2005.

Have you tried this recipe?  Feel free to share your thoughts or experiences!

No comments:

Post a Comment