Chicken tikka is an Indian recipe for grilled chicken. It can be served as a main meal or an appetizer. There are many variations of this dish. Some even use beef or lamb instead of chicken. I personally prefer chicken because it is lighter than other types of meat and it absorbs more flavour.
2 pounds skinless boneless chicken breast
1 1/4 cup plain yogurt
1 teaspoon fresh lemon juice
1 tablespoon extra virgin olive oil
5 garlic cloves, minced
1 1/2 tablespoons ground coriander
2 teaspoons ground cumin
1 teaspoon ground turmeric
3-4 tablespoons garam masala
Salt and pepper to taste
1/8 teaspoon ground ginger
12 6- to 8-inch bamboo skewers
To prepare the sauce, mix 1 cup plain yogurt, 1/2 teaspoon garlic, olive oil and lemon juice. Season it with salt and pepper; refrigerate.
Cut the orange in half and squeeze out the juice. Set it aside. Do not discard the orange rinds.
In a bowl, combine the remaining garlic, coriander, cumin, turmeric, masala, 1/4 teaspoon salt, cayenne and ground ginger. Add the yogurt and orange juice. Mix well.
Marinate the chicken in the yogurt mixture. Add the orange rinds. Keep it in a covered bowl or container. Refrigerate overnight.
Soak the bamboo skewers in water for 30 minutes to prevent them from burning. Thread the chicken on the skewers.
Grill the chicken for 7-10 minutes or until tender. Turn over once to avoid too much charring.
Transfer it to a plate. Drizzle with garlic sauce. Serve warm with pita bread or rice. It is also best eaten with salad on the side.
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