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Chicken Tikka
Created by: Howcan Team
Ingredients
- 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 cup plain yogurt
- 2 tablespoons lemon juice
- 2 tablespoons vegetable oil
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon chili powder
- 4 garlic cloves, minced
- 1 tablespoon grated fresh ginger
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 lemon, cut into wedges, for serving
- Fresh cilantro, for garnish
Instructions
- In a large bowl, combine 1 cup of plain yogurt, 2 tablespoons of lemon juice, 2 tablespoons of vegetable oil, 2 teaspoons of ground cumin, 2 teaspoons of paprika, 1 teaspoon of ground turmeric, 1 teaspoon of ground coriander, 1 teaspoon of chili powder, 4 minced garlic cloves, 1 tablespoon of grated fresh ginger, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
- Add the bite-sized chicken pieces to the marinade, making sure each piece is well coated. Cover the bowl and refrigerate for at least 1 hour, or overnight for best results.
- Preheat the grill to medium-high heat. Thread the marinated chicken pieces onto skewers, shaking off any excess marinade. Discard the remaining marinade.
- Grill the chicken skewers for about 10 minutes, turning occasionally, until the chicken is cooked through and has a nice charred exterior.
- Transfer the grilled chicken tikka to a serving platter and garnish with fresh cilantro. Serve with lemon wedges on the side. Enjoy!
Chicken Tikka is a popular Indian dish with a rich history dating back to the Mughal era. It is said to have originated in the Punjab region, where it was traditionally cooked in a tandoor, a cylindrical clay oven. The dish was created by marinating small pieces of chicken in a blend of yogurt and spices, such as cumin, coriander, and garam masala, before grilling them to perfection. Renowned chefs like Kundan Lal Gujral, the founder of Moti Mahal restaurant in Delhi, are credited with popularizing Chicken Tikka. Today, the best versions of this dish can be found in authentic Indian restaurants, where the key lies in the marination and the tandoor cooking method.
80 min
4
350 calories
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