GRILLED CHICKEN TIKKA
This is a recipe that I developed from a mixture of recipes, adapting to our tastes. I hope you enjoy it :) Time to make doesn't include time to marinate. Cooking time is an estimate, depending on how hot your grill is and how big your chicken cubes are. :)
Provided by love4culinary
Categories Chicken
Time 32m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Clean your chicken, and cut it into cubes for threading on skewers.
- Take a fork and prick the chicken many times.
- Put lemon juice in bowl with chicken, stir well, and set it aside.
- In a large bowl, mix yogurt, garlic, ginger, cumin, turmeric, cayenne, salt and pepper.
- Place the chicken in the bowl with the marinade, and marinate for at least 2 hours, preferably 4-6 hours.
- Thread chicken onto skewers.
- Heat your grill with a nice flame and place chicken skewers on the grill.
- Brush with butter or olive oil, and grill approximately 6 minutes on each side, or until done, having nice grill/char markiings.
- Once you have grilled one side for 6 minutes, turn them over and brush with butter or olive oil, and grill 6 more minutes or until done.
- Serve with lime wedges on the side for squirting on chicken pieces; YUM!
Nutrition Facts : Calories 160.3, Fat 5, SaturatedFat 1.9, Cholesterol 64.6, Sodium 326.8, Carbohydrate 7.3, Fiber 1.3, Sugar 3.5, Protein 21.7
GRILLED CHICKEN TIKKA
Steps:
- Gather the ingredients.
- Add the coriander, ginger, garlic, garam masala, peppercorns, salt, and food coloring, if using, to the bowl of a food processor. Process into a smooth paste, scraping down the bowl occasionally.
- Scrape the mixture into a large bowl with a silicone spatula. Add the yogurt, and adjust the seasonings to taste. Add the chicken pieces, tossing to coat. Cover the bowl and refrigerate overnight.
- Thread the chicken onto skewers leaving some space between each piece so the chicken cooks evenly. Preheat a grill to medium-high or position a rack in the upper portion of the oven and preheat to 400 F.
- Place the skewers on the grill or in your oven with a tray underneath to catch drippings. Cook until the chicken is browned on all sides and tender, about 12 to 15 minutes.
- Put the onion rings in a separate bowl and squeeze lime juice over them. Sprinkle the chaat masala over and mix well so the onions are fully coated.
- Top the chicken with the prepared onions, garnish with remaining coriander and serve with naan or Basmati rice. Enjoy!
Nutrition Facts : Calories 546 kcal, Carbohydrate 9 g, Cholesterol 241 mg, Fiber 2 g, Protein 90 g, SaturatedFat 4 g, Sodium 584 mg, Sugar 3 g, Fat 15 g, ServingSize 4-6 portions (4-6 servings), UnsaturatedFat 0 g
CHICKEN TIKKA KEBABS WITH CHARRED TOMATO CHUTNEY AND WARM FLAT BREAD
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Preheat grill pan or indoor electric grill to high.
- Combine yogurt, curry paste, lemon juice, and cilantro in a shallow dish. Add chunks of chicken and coat evenly in yogurt sauce. Lace meat onto metal skewers. When you are about 10 minutes away from eating, place chicken on hot grill and cook 5 or 6 minutes on each side, until charred at edges and chicken meat is firm.
- Place a small heavy skillet on stovetop over high heat. When pan is very hot, add whole tomatoes. Pan roast the tomatoes until charred on all sides. Place the tomato sauce and charred fresh tomatoes in a food processor. Return skillet to heat and toast mustard and coriander seeds and crushed red pepper until they pop. Add seeds and flakes to food processor with a few pinches coarse salt. Pulse grind tomato mixture into a chunky chutney and transfer to a small bowl. When you remove chicken from grill, add flat bread to blister and warm it through. Slide chicken off skewers on to a serving dish. Set bowl of tomato chutney with a serving spoon along side. Pile chicken into or onto flat bread with tomato chutney to top. Potatoes with cumin are a perfect side to this meal.
- Serving suggestion: Potatoes with Cumin, recipe follows.
- Boil potatoes in salted water to cover until tender, about for 7 minutes. Drain potatoes, return to hot pot to dry them out.
- Heat skillet over medium high to high heat. Add cumin seeds. When seeds pop and crackle, add oil, then onion. Saute onion 2 minutes, stirring constantly. Add potatoes to the pan and toss to coat and lightly brown, about 3 minutes. Remove the pan from heat, season with salt, to taste, and serve.
GRILLED CHICKEN TIKKA - ROB RAINFORD
I saw this on Food Network Canada and it has been on my to do list ever since. The original recipe calls for thighs but I would use breasts and have updated the recipe to reflect this.
Provided by mell_2
Categories Chicken Breast
Time P1DT14m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Combine chicken lemon juice and salt in a large bowl and toss until the chicken is well coated. Place the chicken and the remaining liquid into a large plastic bag.
- In another bowl, combine yogurt, almonds, ginger, garlic, paprika, garam masala, turmeric, pepper & cayenne. Mix well and pour over the chicken. Toss and coat the chicken in the mixture. Close the bag and place it in the fridge to marinate for 4 hours up to overnight.
- Place some bamboo skewers into water and leave to soak for 30 - 45minutes.
- Remove the chicken from the refrigerator ½ hour prior to cooking time. Leave it to come to room temperature.
- Preheat the grill to medium high heat.
- Place two or three pieces of chicken on each bamboo skewer. Oil the grill grate and then place the skewers down in a way that the skewers are off the heat and the chicken is on. Cook with the lid up for 7 to 8 minutes per side.
Nutrition Facts : Calories 296.6, Fat 5.2, SaturatedFat 1.3, Cholesterol 134.3, Sodium 1321.2, Carbohydrate 6.3, Fiber 1.1, Sugar 2, Protein 54.3
CHICKEN TIKKA MASALA
Tikka is a Persian word for "bits and pieces" and a masala refers to any combination of complementary Indian spices.
Provided by Guy Fieri
Categories main-dish
Time 2h15m
Yield 6 servings
Number Of Ingredients 22
Steps:
- For the chicken and marinade: Sprinkle the chicken pieces with salt and pepper. Combine the yogurt with the paprika, coriander, cumin, cayenne, lemon zest, cinnamon, garlic and ginger in a mixing bowl. Mix together well then pour into a resealable plastic bag. Add chicken pieces and shake around to coat all the pieces evenly. Place in the refrigerator and marinate for 1 hour.
- Heat a grill to high. Wipe down the grates with an oil-blotted paper towel to create a nonstick surface. Remove the chicken from the marinade and wipe off any excess. Grill the chicken pieces until well-marked, 3 to 4 minutes per side. Remove to a plate and set aside.
- For the sauce: Set a Dutch oven over medium heat. (Alternatively, you can cook in a pressure cooker. Simply cut the cooking time in half and cook over medium heat with medium pressure.) Coat with the oil and add the butter. Add the garlic and onions. Cook until translucent and fragrant, 3 to 4 minutes. Add the tomato paste, paprika and garam masala. Cook for 2 to 3 minutes to toast the spices and cook the tomato paste. Add the crushed tomatoes, vinegar and grilled chicken pieces. Stir well and simmer until the chicken is tender, 25 to 30 minutes. Finish the sauce with the heavy cream. Season with salt and pepper. Garnish with the cilantro.
- Wine paring for meal: dry Riesling or sparkling wine
GRILLED CHICKEN TIKKA
Preparing grilled chicken tikka is easy, but rather its taste vary with herb mix that make it more spicy. When chicken is marinated in aromatic spices and cool yogurt, and then grilled comes out to be a exotic cuisine.
Provided by FoodPinup
Categories Meat
Time 40m
Yield 5 serving(s)
Number Of Ingredients 10
Steps:
- Wash the chicken and cut into cubes so as to thread in skewers.
- In a bowl, combine yogurt, lemon juice, cumin, garlic, ginger, pepper, coriander, garam masala, ginger, and salt.
- Stir in chicken cubes and marinate for 2 hours.
- Thread the chicken onto the skewers, then brush with oil.
Nutrition Facts : Calories 165.8, Fat 14.9, SaturatedFat 2.8, Cholesterol 18.2, Sodium 27.8, Carbohydrate 3.5, Fiber 0.2, Sugar 1.3, Protein 5.1
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