Indian Chicken Tikka
Well-known Chicken Tikka develops its flavor in a fragrant yogurt-marinade.
Our spice blend includes ajowan, an extraordinary aromatic Indian spice. Ajowan has a thyme-anise-like taste, slightly bitter and nutty.
Dip the grilled goodness into a mint chutney from fresh herbs.
Indian Chicken Tikka
Well-known Chicken Tikka develops its flavor in a fragrant yogurt-marinade. Our spice blend includes ajowan, an extraordinary aromatic Indian spice. Ajowan has a thyme-anise-like taste, slightly bitter and nutty. Dip the grilled goodness into a mint chutney from fresh herbs.
Ingredients
- 1.25 lb chicken breast cut into 1-inch pieces
- 2/3 cup yogurt plain
- 1 cup fresh mint leaves chopped
- 1/2 cup fresh cilantro leaves chopped
- 12 skewers*)
- 1.5 inch ginger
- 3 cloves garlic
- 1 lemon for juice
- 1-3 fresh chilies finely sliced (opt.)
- salt
- oil
Tikka Culinary Spice Kit
- Paprika, cinnamon, cardamom, ajowan, turmeric, cloves, cumin, white pepper, coriander
Suggested Sides
- basmati rice
- flatbread (e.g. naan, roti, chapati)
- lettuce or cucumber salad
Instructions
Marinade
- In a BLENDER, add yogurt, Tikka spices, 2/3 of the garlic and ginger, salt and chilies to taste. Blend into a smooth paste.
- In a CONTAINER, add the chicken pieces and mix them well with the marinade.
- Let them marinate in the fridge for 24 hours. Turn the chicken pieces occasionally.
Mint chutney
- In a BLENDER, blend mint, cilantro, 1 tbsp lemon juice, 1/3 of the garlic and ginger, and salt and chilies to taste. Add water as needed to create a thick sauce.
- Cover and keep cool until serving.
Preheat OVEN to 425°F.
- Thread the chicken pieces onto skewers.
- Place the skewers on a BAKING SHEET lined with greased aluminum foil.
- Roast the chicken in the OVEN for 20 to 30 minutes, until cooked through, turning midway.
Serve
- Serve tikka with the mint chutney and your preferred sides.
Notes
*) If using wooden skewers, soak them first for 30 minutes in water.
- Substitute chicken with lamb loin, sirloin beef, veal, mushrooms, potatoes, and/ or boiled paneer or tofu.
- Substitute cilantro with parsley.