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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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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. Ingredients:
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 |
salt |
melted butter, for basting (optional) |
Directions:
1. Cut the chicken breasts in long strips or cubes.
2. In a medium bowl combine the yogurt, garlic, ginger, onion, chili powder, coriander, tomato paste and salt.
3. Add the chicken to the marinade mix well.
4. Cover the bowl and refrigerate for at least 6 hours but overnight is better.
5. 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.
6. Serve on the skewers (or remove the chicken from the skewers if you prefer).
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