Ingredients with Measurements:
- 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
- 1 cup coconut milk
- 1/4 cup plain Greek yogurt
- 2 tbsp lemon juice
- 2 tbsp grated ginger
- 2 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp turmeric
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/4 tsp cayenne pepper
- 1/4 cup chopped fresh cilantro
Special equipment needed:
- Skewers
- Grill or grill pan
Step-by-step instructions:
1. In a large bowl, whisk together coconut milk, Greek yogurt, lemon juice, ginger, garlic, cumin, coriander, turmeric, paprika, salt, and cayenne pepper until well combined.
2. Add chicken pieces to the bowl and toss to coat with the marinade. Cover and refrigerate for at least 2 hours or overnight.
3. Preheat grill or grill pan to medium-high heat.
4. Thread chicken pieces onto skewers, leaving a little space between each piece.
5. Grill chicken skewers for 6-8 minutes per side, or until cooked through and slightly charred.
6. Remove from grill and sprinkle with chopped cilantro.
- Time:
Preparation time: 15 minutes
- Marinating time: 2 hours to overnight
- Cooking time: 12-16 minutes
Temperature:
- Grill or grill pan: medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 273
- Fat: 16g
- Carbohydrates: 7g
- Protein: 25g
- Fiber: 1g
- Sugar: 3g
Substitutions for ingredients:
- Chicken breast can be substituted with boneless, skinless chicken thighs.
- Greek yogurt can be substituted with plain yogurt or sour cream.
- Lemon juice can be substituted with lime juice.
- Fresh cilantro can be substituted with fresh parsley or mint.
Variations:
- Add diced bell peppers and onions to the skewers for added flavor and color.
- Serve with a side of coconut rice or naan bread.
- Use the same marinade for shrimp or tofu for a vegetarian option.
Tips and tricks:
- Soak wooden skewers in water for at least 30 minutes before grilling to prevent them from burning.
- Make sure to leave a little space between each chicken piece on the skewer to ensure even cooking.
- If using a grill pan, make sure to lightly oil the pan before grilling to prevent sticking.
Storage instructions:
- Leftover chicken tikka can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place chicken tikka in a microwave-safe dish and heat for 1-2 minutes, or until heated through.
Presentation ideas:
- Serve chicken tikka on a platter with a side of coconut rice and garnish with fresh cilantro.
Garnishes:
- Fresh cilantro
- Lime wedges
Pairings:
- Coconut rice
- Naan bread
- Roasted vegetables
Suggested side dishes:
- Coconut rice
- Roasted vegetables
- Cucumber and tomato salad
Troubleshooting advice:
- If chicken is sticking to the grill or grill pan, lightly oil the surface before grilling.
- If chicken is not cooking through, lower the heat and cook for a few more minutes.
Food safety advice:
- Make sure to marinate chicken in the refrigerator and discard any leftover marinade.
- Use a meat thermometer to ensure chicken is cooked to an internal temperature of 165°F.
Food history:
- Chicken tikka is a popular Indian dish that originated in the Punjab region. It is traditionally made with boneless chicken pieces that are marinated in a mixture of spices and yogurt, then grilled over charcoal.
Flavor profiles:
- Coconut milk adds a creamy and slightly sweet flavor to the marinade, while the spices add warmth and depth of flavor.
Serving suggestions:
- Serve chicken tikka as an appetizer or main dish with a side of coconut rice or naan bread.
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Region: Indian