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In Indian cooking, Tikka refers to chunks of meat cooked on skewers. Active time: 1 1/2 hr Start to finish: 14 hr (includes marinating Chicken and preparing accompaniments)
- 3/4 teaspoon cumin seeds, toasted
- 3/4 teaspoon coriander seeds, toasted
- 2 cups whole-milk yogurt
- 4 garlic cloves, chopped
- 1 (1 1/2-inch) piece fresh ginger, peeled and chopped
- 3 tablespoons vegetable oil plus additional for greasing pan
- 2 tablespoons fresh lime juice
- 1 1/2 teaspoons salt
- 3/4 teaspoon ground turmeric
- 1/2 teaspoon garam masala (Indian spice mixture)
- 1/2 teaspoon black pepper
- 1/4 teaspoon Cayenne
- 5 lb skinless boneless Chicken breasts, cut into 1 1/2-inch cubes
- Special equipment: 20 (12-inch) wooden skewers
- Accompaniments: mango and red pepper chutney and mint raita
- Garnish: lime wedges
- Purée all ingredients except Chicken in a blender until spices are well ground.
- Put Chicken in a large bowl, or divide between 2 large sealable plastic bags, and add yogurt mixture, stirring or turning to coat.
- Marinate Chicken, covered and chilled (turning occasionally if using bags), at least 4 hours.
- Soak skewers in water 30 minutes. While skewers are soaking, bring Chicken to room temperature.
- Preheat broiler and brush a broiler pan lightly with oil.
- Divide Chicken among skewers (about 5 cubes per skewer), leaving an 1/8-inch space between cubes, and arrange about 5 skewers across pan.
- Broil Chicken about 4 inches from heat, turning over once, until browned in spots and just cooked through, 9 to 12 minutes total.
- Transfer cooked skewers to a large platter and, if desired, cover loosely with foil to keep warm.
- Broil remaining Chicken in same manner.
- Remove Chicken from skewers and serve warm or at room temperature.
Contributed by Edit
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