Prep 30 mins
Cook 15 mins
The word tikka comes from the Persian language of the Moghuls and means "pieces." Chunks of chicken are marinated in a spiced yogurt marinade and then skewered and broiled in a hot tandoori oven. Serve with piaz ka chatni, lemon wedges and naan bread.
- 2 lbs chicken breasts, boneless, skinless, cut into 1-inch cubes
- 1⁄2 cup yogurt
- 1⁄3 cup lemon juice
- 2 -3 garlic cloves, minced
- 1 tablespoon ginger, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground cardamom
- 1⁄2 teaspoon turmeric
- 1⁄2-1 teaspoon cayenne pepper
- salt (to taste)
- 1⁄2 cup oil
- 1.In a large bowl, mix all the ingredients except for the oil together, refrigerate and marinate for at least 1 hour and preferably overnight. The longer you marinate, the more flavorful and tender the chicken will be.
- 2.Drain the excess marinade from the chicken pieces. Put the chicken chunks on skewers and brush the with oil.
- 3.Grill the chicken skewers over an open flame or broil them on a rack in the oven for 15-20 miutes. Turn frequently until done.
- 4.Serve with sliced onions and peppers and lemon wedges.
- •Three drops of yellow and one drop of red food coloring can be added to marinade to give a restaurant-like orange glow, but this is not necessary.
- •Try making tikka kebabs with a firm-fleshed fish. You will not need to marinate as long, and the fish will also cook much faster.