Grilled Chicken Tikka

Name: Grilled Chicken Tikka
Prep time: 1440 min
Cook time: 14 min
Total time: 1454 min
Yield: 6 servings
Cuisine: Mughlai (Delhi & Lahore)
Ingredients: 3 lb boneless skinless chicken breasts; 4 lemons; 1 tbsp salt (15ml); 0.5 cup plain yogurt (125ml); 3 tbsp ground almonds (15ml); 1 tbsp freshly grated gingerroot (15ml); 5 garlic cloves; 3 tsp paprika (15ml); 2 tsp garam masala (10ml); 1 tsp turmeric (5ml); 0.5 tsp fresh ground pepper (2.5ml); 0.5 tsp cayenne pepper (2.5ml); extra virgin olive oil

A South Asian dish of chicken, lemons and yogurt, seasoned with paprika and garam masala and grilled.

24 hr 14 min · Serves 6 · Medium

Method

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Time: Prep 1440 min · Cook 14 min · 1454 min total
Difficulty: medium

1
Combine chicken lemon juice and salt in a large bowl and toss until the chicken is well coated. Place the chicken and the remaining liquid into a large plastic bag.
2
In another bowl, combine yogurt, almonds, ginger, garlic, paprika, garam masala, turmeric, pepper & cayenne. Mix well and pour over the chicken. Toss and coat the chicken in the mixture. Close the bag and place it in the fridge to marinate for 4 hours up to overnight.
240 min
3
Place some bamboo skewers into water and leave to soak for 30 – 45minutes. Remove the chicken from the refrigerator ½ hour prior to cooking time. Leave it to come to room temperature.
45 min
4
Preheat the grill to medium high heat. Place two or three pieces of chicken on each bamboo skewer. Oil the grill grate and then place the skewers down in a way that the skewers are off the heat and the chicken is on. Cook with the lid up for 7 to 8 minutes per side.
8 min