Tuesday, September 21, 2010

Recipe: Chicken Tikka

Equipment Needed: approx. 20 wooden (or metal) skewers, broiler pan, blender (or food processor)


2 cups nonfat (plain) yogurt

1 t cumin

1 t coriander

4 cloves garlic, coarsely chopped

1 (1 ½ inch) piece fresh ginger, peeled, coarsely chopped

2 T fresh lime juice

1 ½ t salt (kosher, if you have it)

¾ t ground turmeric

½ t garam masala (Indian spice mix, can be made home!)

½ t black pepper

¼ t cayenne

5 pounds skinless boneless thighs, cut into 1 – 1.5 inch cubes

Olive oil (to brush pan, do not combine with marinade!)


Combine and puree all ingredients except chicken and oil in blender/food processor until mixture is smooth and all elements are well combined.

Put chicken in large bowl, or divide between two sealable plastic bags, add yogurt mixture, cover. Marinade in fridge at least four hours, turning (if in bags) or stirring (in bowl) occasionally.

If using wooden skewers, soak in water 30 minutes before using. Remove chicken from fridge, bring to room temp. Preheat broiler, brush broiler pan lightly with oil.

Divide chicken among skewers (roughly 5 pieces per skewer), leaving about 1/8 an inch space between cubes. Arrange about five skewers across pan. Broil about four inches from heat, turning over once, until browned in spots and just cooked through, 9-12 minutes in total.

Transfer cooked skewers to large plate or platter, cover loosely with foil to keep warm if desired. Broil remaining skewers in same manner. Remove chicken from skewers, serve warm or at room temperature as desired.

Note: In Indian cooking, tikka refers to chunks of meat cooked on skewers. Now you know!

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