Prep 15 mins
Cook 10 mins
Over the years I have made many tikka recipes. This is my favorite since a few years. I have combined a recipe from the Master Chefs of India and Pat Chapman. Serve with onion rings, tomatoes and fresh coriander leaves. Marinating time not included.
- 1 1⁄2 lbs chicken breasts
- 3 -4 tablespoons yogurt
- 1 clove garlic, crushed
- 1 1⁄2 teaspoons fresh grated ginger
- 1 small grated onion
- 1⁄2-1 teaspoon chili powder, to taste
- 1 tablespoon ground coriander
- 2 tablespoons tomato paste
- melted butter, for basting (optional)
- Cut the chicken breasts in long strips or cubes.
- In a medium bowl combine the yogurt, garlic, ginger, onion, chili powder, coriander, tomato paste and salt.
- Add the chicken to the marinade mix well.
- Cover the bowl and refrigerate for at least 6 hours but overnight is better.
- Skewer the chicken and cook under a hot grill, or even nicer cook them on the barbeque, 4 to 5 minutes on each side basting them with butter.
- Serve on the skewers (or remove the chicken from the skewers if you prefer).
This was an easy and delicious recipe to prepare. I used thighs which i slashed with a knife so the spices would penetrate. Cooked for 17 to 20 minutes and then turned and cooked the other side for another 20. I added the juice of one lemon to the marinade for a bit of zing. Also added powdered tandoori color for that authentic look! Thanks for sharing!
This was a superb recipe. I did use one teaspoon of the chili powder and let the chicken marinate overnight. The chicken was very moist and tender and the flavor was wonderful with a nice kick from the hot chili powder. I too chose not to baste the chicken with butter with good results. Thank you Pets"R"us for sharing the recipe.
After years of going out of my way to buy Tandoori paste at a local import-export store, I'm thrilled to learn that I can create the same great flavor at home with a few simple ingredients that are always in my kitchen. I followed the recipe as stated, but did not baste the chicken with butter. This kept the dish lean and the meat didn't suffer from the lack of added fat. Had this for dinner and the next day for lunch. The later skewers were far more tender, arguing for letting the meat marinade overnight. Next time, I think I'l make a double batch of the yogurt mixture for the same amount of chicken. In that way the meat is thoroughly coated. This would work will with shrimp.