GRILLED CHICKEN TIKKA RECIPE - FOOD.COM
This is a recipe that I developed from a mixture of recipes, adapting to our tastes. I hope you enjoy it :) Time to make doesn't include time to marinate. Cooking time is an estimate, depending on how hot your grill is and how big your chicken cubes are. :)
Total Time 32 minutes
Prep Time 20 minutes
Cook Time 12 minutes
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Clean your chicken, and cut it into cubes for threading on skewers.
- Take a fork and prick the chicken many times.
- Put lemon juice in bowl with chicken, stir well, and set it aside.
- In a large bowl, mix yogurt, garlic, ginger, cumin, turmeric, cayenne, salt and pepper.
- Place the chicken in the bowl with the marinade, and marinate for at least 2 hours, preferably 4-6 hours.
- Thread chicken onto skewers.
- Heat your grill with a nice flame and place chicken skewers on the grill.
- Brush with butter or olive oil, and grill approximately 6 minutes on each side, or until done, having nice grill/char markiings.
- Once you have grilled one side for 6 minutes, turn them over and brush with butter or olive oil, and grill 6 more minutes or until done.
- Serve with lime wedges on the side for squirting on chicken pieces; YUM!
Nutrition Facts : Calories 160.3, FatContent 5, SaturatedFatContent 1.9, CholesterolContent 64.6, SodiumContent 326.8, CarbohydrateContent 7.3, FiberContent 1.3, SugarContent 3.5, ProteinContent 21.7
GRILLED INDIAN BONELESS CHICKEN TIKKA BREASTS RECIPE ...
Boneless chunks of chicken breasts are marinated in a spiced-yogurt sauced and then grilled over hot coals to create this Indian staple that almost everyone will enjoy.
Provided by Joshua Bousel
Total Time 4 hours 30 minutes
Prep Time 20 minutes
Cook Time 10 minutes
Yield 6-8 servings
Number Of Ingredients 23
Steps:
- To make the raita: In a medium bowl, mix together yogurt, cucumber, mint, cumin, salt, and cayenne pepper. Place in refrigerator for at least 2 hours, and up to three days, to chill and let flavors meld.
- To make the chicken: In a large bowl, whisk together yogurt, lemon juice, garlic, ginger, cumin, paprika, salt, coriander, turmeric, annatto powder, and cayenne pepper. Place chicken in marinade, cover, and refrigerate 4 to 8 hours.
- Thread chicken onto skewers so each piece is just barely touching the next.
- Light one chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Grill chicken, turning occasionally, until well browned on all sides and center of meat registers between 150-155°F on an instant read thermometer, about 10 minutes total. Transfer skewers to platter and let rest for 5 minutes. Serve immediately with red onions, cilantro, and raita.
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- Light one chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Grill chicken, turning occasionally, until well browned on all sides and center of meat registers between 150-155°F on an instant read thermometer, about 10 minutes total. Transfer skewers to platter and let rest for 5 minutes. Serve immediately with red onions, cilantro, and raita.
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