Chicken Tikka
Grilled chicken and yogurt, warmed with cardamom and clove, a Pakistani dish. Finish with sliced onion.
25 min · Serves 2 · Easy
Ingredients
Method
Start cooking mode- Prep 10 min · Cook 15 min · 25 min total
- easy
- 1
Rinse the chicken thighs, pat dry, and remove the skin. Sprinkle lightly with salt, then let stand while you mix the marinade.
- 2
In a mini food processor of spice grinder, combine the cardamom, garlic, and ginger. Process to a fine paste. Place paste in a small bowl or zip top bag.
- 3
Add yogurt, lemon juice, pepper and cayenne to the paste, and stir to combine. Add the chicken, toss to coat, and refrigerate for at least 6 and up to 12 hours.
- 4
Heat a grill to medium-high. Brush and oil the grate. Remove chicken from the marinade, and place on the hot grill. Cook, turning occasionally, until the outside is nicely browned and the inside is completely cooked, about 6 to 8 minutes per side.
- 5
Place cooked chicken on a platter, and top with the sliced onion.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
