Ingredients with Measurements:
- 1 kg boneless chicken (cut into small pieces)
- 1 cup yogurt
- 2 tbsp ginger paste
- 2 tbsp garlic paste
- 2 tbsp red chili powder
- 1 tbsp turmeric powder
- 1 tbsp cumin powder
- 1 tbsp coriander powder
- 1 tbsp garam masala powder
- 2 tbsp lemon juice
- Salt (to taste)
- 2 tbsp oil
- 1 onion (finely chopped)
- 1 tomato (finely chopped)
- Coriander leaves (for garnish)
Special equipment needed:
- Skewers
- Grill or oven
Step-by-step instructions:
1. In a large bowl, mix together yogurt, ginger paste, garlic paste, red chili powder, turmeric powder, cumin powder, coriander powder, garam masala powder, lemon juice, salt, and oil.
2. Add the chicken pieces to the marinade and mix well. Cover the bowl with plastic wrap and refrigerate for at least 2 hours.
3. Soak the skewers in water for 30 minutes to prevent them from burning.
4. Preheat the grill or oven to 200°C.
5. Thread the chicken pieces onto the skewers.
6. Grill or bake the chicken skewers for 10-15 minutes, turning occasionally, until they are cooked through and slightly charred.
7. In a separate pan, sauté the chopped onion and tomato until they are soft and translucent.
8. Serve the chicken tikka skewers hot, garnished with coriander leaves and the sautéed onion and tomato mixture.
Time:
Preparation time: 15 minutes
Marinating time: 2 hours
Cooking time: 15 minutes
Temperature:
Grill or oven: 200°C
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 300
Fat: 12g
Protein: 30g
Carbohydrates: 15g
Fiber: 2g
Sugar: 5g
Sodium: 500mg
Substitutions for ingredients:
- Greek yogurt can be used instead of regular yogurt.
- Lime juice can be used instead of lemon juice.
- Chicken breast can be used instead of boneless chicken.
Variations:
- Add chopped bell peppers and onions to the skewers for a colorful and flavorful twist.
- Use different spices such as paprika, cinnamon, or cardamom for a unique flavor.
- Serve with a side of mint chutney or raita for a refreshing contrast.
Tips and tricks:
- Make sure to marinate the chicken for at least 2 hours for maximum flavor.
- Soak the skewers in water to prevent them from burning.
- If using a grill, brush the chicken skewers with oil 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 the chicken tikka skewers in a preheated oven at 180°C for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the chicken tikka skewers on a bed of rice or with naan bread for a complete meal.
Garnishes:
Garnish with fresh coriander leaves and a sprinkle of chaat masala for extra flavor.
Pairings:
Pair with a cold beer or a glass of lassi for a refreshing drink.
Suggested side dishes:
Serve with a side of cucumber salad or roasted vegetables for a healthy and balanced meal.
Troubleshooting advice:
- If the chicken is not cooked through, continue grilling or baking until it is no longer pink in the center.
- If the chicken is dry, try marinating it for longer or brushing it with oil before grilling.
Food safety advice:
Make sure to cook the chicken to an internal temperature of 75°C to ensure it is safe to eat.
Food history:
Chicken tikka is a popular Indian dish that originated in the Punjab region.
Flavor profiles:
Spicy, tangy, and aromatic.
Serving suggestions:
Serve as an appetizer or as a main course with rice or naan bread.
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Region: Indian