Chicken Tikka
Chicken Tikka
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving without skin : about | - |
| cal | 264 |
| pro | 29 g |
| total fat | 13 g |
| sat. fat | 3 g |
| carb | 7 g |
| fibre | 1 g |
| chol | 90 mg |
| sodium | 362 mg |
| % RDI: | - |
| calcium | 4 |
| iron | 7 |
| vit A | 4 |
| vit C | 10 |
| folate | 5 |
The tikka marinade for grilled chicken is a combination of hot aromatic spices and cool yogurt.
Ingredients
- 1/4 cup plain Balkan-style yogurt
- 2 tbsp lemon juice
- 2 tbsp vegetable oil
- 2 cloves garlic, minced
- 1 tbsp grated gingerroot
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp turmeric
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/4 tsp cayenne pepper
- 4 chicken breasts, (or 8 thighs)
- Onion Relish:
- 1 cup thinly sliced red onions
- 2 tbsp minced fresh coriander
- 2 tbsp lemon juice
- 1 pinch salt
- 1 pinch pepper
Preparation
Trim any fat or loose skin from chicken. Add chicken to marinade; turning to coat. Cover and refrigerate, turning occasionally, for 4 hours. (Make-ahead: Refrigerate for up to 12 hours.)
Heat 1 burner of 2-burner barbecue or 2 outside burners of 3-burner barbecue to medium. Brush grill over unlit burner with oil. Place chicken, bone side down, on greased grill. Close lid and grill until bottom is marked, about 25 minutes.
Turn and grill until no longer pink inside and juices run clear when chicken is pierced, about 20 minutes. Move any pieces that need more crisping or colouring over direct medium heat. Close lid; grill until golden brown, about 3 minutes.
Onion Relish: Meanwhile, in bowl, combine onion, coriander, lemon juice, salt and pepper; let stand for 30 minutes. Serve with chicken.
Source : Get Grilling: Summer 2007
- Keywords : Main Course; Indian; Chicken; Grill/Barbecue; Yogurt; Onions; Cumin; Coriander;









