Chicken Tikka

From the "Backyard Grilling" chapter.
  • 1 cup fat-free plain yogurt
  • 2 tablespoons lemon juice
  • 1 tablespoon finely chopped fresh coriander
  • 1 tablespoon ginger garlic paste
  • 1 teaspoon ground coriander
  • 1 teaspoon red chile powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon white pepper
  • 1 pound skinless, boneless chicken breasts, cut into 1-inch cubes
  • 1 tablespoon vegetable oil
  • Garnish: Onion rings

In a medium bowl combine the yogurt, lemon juice, fresh coriander, ginger garlic paste, ground coriander, chile powder, cumin, and pepper; mix well. Add the chicken, turning to coat. Marinate, covered and refrigerated, for about 3 hours.

Preheat the grill.

Thread the chicken onto skewers. Grill for 8 to 10 minutes or until the chicken is cooked through, turning the skewers occasionally and basting with cooking oil.

Remove tikka from skewers. Serve garnished with onion rings.

Variations: This is also a wonderful marinade for shrimp.

  • Yields: 4 servings
  • Preparation Time: 35 minutes, plus 3 to 4 hours for marinating
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