Ingredients with Measurements:
- 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 cup plain yogurt
- 2 tbsp lemon juice
- 2 tbsp olive oil
- 2 garlic cloves, minced
- 1 tbsp ginger, grated
- 1 tbsp garam masala
- 1 tsp paprika
- 1 tsp cumin
- 1/2 tsp turmeric
- Salt and pepper, to taste
- Wooden skewers, soaked in water for 30 minutes
Special equipment needed:
- Grill or grill pan
Step-by-step instructions:
1. In a large bowl, whisk together the yogurt, lemon juice, olive oil, garlic, ginger, garam masala, paprika, cumin, turmeric, salt, and pepper.
2. Add the chicken cubes to the bowl and toss to coat with the marinade. Cover and refrigerate for at least 2 hours or overnight.
3. Preheat the grill or grill pan to medium-high heat.
4. Thread the marinated chicken cubes onto the soaked wooden skewers.
5. Grill the skewers for 8-10 minutes, turning occasionally, until the chicken is cooked through and slightly charred.
6. Serve hot with your favorite dipping sauce.
Time:
Preparation time: 15 minutes
Marinating time: 2 hours or overnight
Cooking time: 8-10 minutes
Temperature:
Grill or grill pan: medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 250
Total fat: 10g
Saturated fat: 2g
Cholesterol: 80mg
Sodium: 200mg
Total carbohydrates: 7g
Dietary fiber: 1g
Sugar: 4g
Protein: 32g
Substitutions for ingredients:
- Chicken breasts can be substituted with chicken thighs or tofu for a vegetarian option.
- Greek yogurt can be substituted for plain yogurt.
- Lime juice can be substituted for lemon juice.
- Canola oil can be substituted for olive oil.
- Curry powder can be substituted for garam masala.
Variations:
- Add vegetables such as bell peppers, onions, or cherry tomatoes to the skewers for added flavor and nutrition.
- Serve the skewers with a side of rice or naan bread.
- Make a yogurt-based dipping sauce by mixing together yogurt, cilantro, and lime juice.
- Add a kick of spice by adding cayenne pepper or red pepper flakes to the marinade.
Tips and tricks:
- Soak the wooden skewers in water for at least 30 minutes before using to prevent them from burning on the grill.
- Cut the chicken into evenly sized cubes to ensure even cooking.
- Marinate the chicken for at least 2 hours or overnight for maximum flavor.
- Use metal skewers for a reusable option.
Storage instructions:
Leftover chicken tikka skewers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the skewers on a baking sheet and bake in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Arrange the skewers on a platter and garnish with fresh cilantro and lemon wedges.
Garnishes:
Fresh cilantro, lemon wedges
Pairings:
Rice, naan bread, cucumber salad
Suggested side dishes:
Cucumber salad, roasted vegetables, lentil soup
Troubleshooting advice:
If the chicken is not cooked through, continue grilling for an additional 2-3 minutes or until fully cooked.
Food safety advice:
Always wash your hands and surfaces thoroughly before and after handling raw chicken. Use a meat thermometer to ensure the chicken is cooked to an internal temperature of 165°F.
Food history:
Chicken tikka is a popular Indian dish that originated in Punjab. It is traditionally made by marinating chicken in spices and yogurt, then grilling it on skewers.
Flavor profiles:
Savory, tangy, spicy
Serving suggestions:
Serve hot with a side of rice or naan bread.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indian