This is another classic Indian dish passed down by my father. This one is super easy and packed with flavor. It’s perfect for the grill and a frequent member of our summertime cookouts. As it happens, Greg is extremely excited about his new grill and plans on cooking this dish frequently over the next few months. Another positive, for those who are a bit timid when it comes to spice, is that this dish, though flavorful, is pretty mild. It’s also easy to broil in an oven during the cold winter months.
Chicken Tikka
Ingredients
- 3 lb boneless, skinless chicken breast
- 1 Cup yogurt
- 6 cloves of garlic
- ½ inch ginger
- Juice of 2 small limes
- 2 teaspoon salt
- ¼ teaspoon sugar
- 1/3 cup corn or vegetable oil
- 1 teaspoon cayenne pepper
- ¼ teaspoon garam masala
Directions
Cube the chicken breast and set aside. Peel and grate the garlic and ginger using a fine grater. Blend the yogurt, garlic, ginger, lime juice, salt, sugar, oil and spices on low in a food blender for about 10 seconds or less. Mix the cubed chicken breast with the tikka mix and let stand, covered in refrigerator for about 1 or 2 hours. If you are using wooden skewers, soak them in water prior to grilling. Skewer and cook at high heat on grill or broiler about 10 minutes.
2 comments:
What would be a good complement (veggie dish) to make this a full meal?
I would recommend the Aloo recipe from this post. It's one of my favorites. I make it as a side dish almost every time I cook Indian food.
http://cookingwithasplashofshiraz.blogspot.com/2010/12/indian-cooking-series-part-1-embrace.html
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