Ingredients
-
3
-
2
-
1
-
1
-
1
-
1/2
-
1/2
-
2 1/2
-
1/3
-
1/3
-
-
-
-
-
Directions
Grilled Chicken Tikka, This is a recipe that I developed from a mixture of recipes, adapting to our tastes. I hope you enjoy it : Time to make doesn’t include time to marinate. Cooking time is an estimate, depending on how hot your grill is and how big your chicken cubes are. :, This is stupid spice, it adds nothing and takes away from all possibilities of enjoying this chicken. Added 1.5 tbsp and despite cutting it, most of it ended up in the garbage. And this from people who natively eat spice as part of our heritage., CAYENNE!! As many before me said, wow, that’s a lot of cayenne. Still giving this recipe 5 stars though because you can decide that’s too much cayenne for yourself or not. I did actually use the full amount the first time I made this recipe, thinking that the yogurt might counteract enough of the spice to warrant it. Well, it didn’t. I love spicy foods, regularly eat ghost pepper BBQ sauce and just got a bottle of The Last Dab XXX hot sauce from Heatonist – I mean, I really love hot spicy food. And that was still entirely too much cayenne to be enjoyable for me. I agree with the reviewers who say 1 – 1.5 TEAspoons will probably impart a reasonable spiciness to this dish. With that caveat, I must say this is absolutely the best tasting Chicken Tikka recipe on the internet. I first made this recipe 6 months ago, and my teen son and I continue to make it at least 1-2 times a week. I make it so much, in fact, that I started buying turmeric in bulk. It is at its best on a hot outdoor grill, but it also tastes great on a cast iron grilling skillet use indoors, and I’ve even baked it. Every time, it turns out fantastic. A key to the great flavor that I’ve learned about this recipe: High heat. The marinade will tenderize the chicken wonderfully, so don’t be afraid to pour the coals to this dish. It doesn’t lend its flavors to a slow, gentle cooking nearly as well as to high heat cooking, so be sure to size your chunks properly for even cooking. To bake in the oven, set it as high as it will go and rest the skewers on the top edge of a baking dish so the chicken isn’t resting on the dish. This worked great for me, although broiling worked even better. This is my favorite chicken recipe, hands down – adjust the spice, and definitely try it!
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Steps
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1
Done
|
Clean Your Chicken, and Cut It Into Cubes For Threading on Skewers. |
|
2
Done
|
Take a Fork and Prick the Chicken Many Times. |
|
3
Done
|
Put Lemon Juice in Bowl With Chicken, Stir Well, and Set It Aside. |
|
4
Done
|
in a Large Bowl, Mix Yogurt, Garlic, Ginger, Cumin, Turmeric, Cayenne, Salt and Pepper. |
|
5
Done
|
Place the Chicken in the Bowl With the Marinade, and Marinate For at Least 2 Hours, Preferably 4-6 Hours. |
|
6
Done
|
Thread Chicken Onto Skewers. |
|
7
Done
|
Heat Your Grill With a Nice Flame and Place Chicken Skewers on the Grill. |
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8
Done
|
Brush With Butter or Olive Oil, and Grill Approximately 6 Minutes on Each Side, or Until Done, Having Nice Grill/Char Markiings. |
|
9
Done
|
Once You Have Grilled One Side For 6 Minutes, Turn Them Over and Brush With Butter or Olive Oil, and Grill 6 More Minutes or Until Done. |
|
10
Done
|
Serve With Lime Wedges on the Side For Squirting on Chicken Pieces; Yum! |
