Chicken Tikka
Succulent pieces of chicken marinated in a blend of yogurt and spices, then grilled or baked until charred and flavorful.
Ingredients
- 100 grams boneless chicken breast, cut into bite-sized pieces
- 2 tablespoons plain yogurt
- 1 teaspoon lemon juice
- 1 teaspoon ginger-garlic paste
- 1/2 teaspoon red chili powder
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon garam masala
- 1/2 teaspoon ground cumin
- Salt to taste
- 1 teaspoon vegetable oil
- Fresh coriander leaves and lemon wedges for garnish
Instructions
- In a bowl, combine yogurt, lemon juice, ginger-garlic paste, red chili powder, turmeric powder, garam masala, ground cumin, and salt. Mix well to form a smooth marinade.
- Add the chicken pieces to the marinade, ensuring they are well coated. Cover the bowl and refrigerate for at least 2 hours or overnight for best results.
- Preheat your grill to medium-high heat. If using an oven, preheat to 200°C (392°F).
- Thread the marinated chicken pieces onto skewers. If using wooden skewers, soak them in water for 30 minutes beforehand to prevent burning.
- Grilling: Place the skewers on the preheated grill and cook for 5-7 minutes on each side, or until the chicken is cooked through and has a slight char.
- Oven: Place the skewers on a baking sheet and bake for 15-20 minutes, turning halfway through, until the chicken is fully cooked.
- Stovetop: Heat a grill pan over medium-high heat, add a teaspoon of oil, and cook the skewered chicken for 5-7 minutes on each side until done.
- Once cooked, remove the chicken from the skewers and place on a serving plate. Garnish with fresh coriander leaves and lemon wedges. Serve hot.
Note
- For best results, marinate the chicken for at least 2 hours or overnight.
- Adjust the spice levels according to your preference.
- If you don't have a grill, you can cook the chicken in an oven or on a stovetop pan.