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
INDIAN-STYLE GRILLED CHICKEN TIKKA
See why our Indian-Style Grilled Chicken Tikka is such a popular dinner entrée. This recipe is filled with bold, exotic ingredients that you will love!
Provided by My Food and Family
Categories Home
Time 1h
Yield 6 servings
Number Of Ingredients 6
Steps:
- Mix all ingredients except chicken until blended; pour over chicken in shallow dish. Stir to evenly coat chicken. Refrigerate 30 min. to marinate.
- Heat grill to medium heat. Drain chicken; discard marinade. Thread chicken onto skewers.
- Grill 20 min. or until chicken is done, turning occasionally.
Nutrition Facts : Calories 160, Fat 5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 70 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 24 g
More about "indian style grilled chicken tikka recipes"
GRILLED INDIAN CHICKEN TIKKA WINGS RECIPE :: THE MEATWAVE
From meatwave.com
Cuisine IndianTotal Time 5 hrs 5 minsServings 4-6
- To make the raita: In a medium bowl, mix together yogurt, cucumber, jalapeño, mint, lemon juice, salt, and cumin. Place in refrigerator for at least 2 hours, and up to three days, to chill and allow flavors to meld.
- To make the chicken: In a large bowl, whisk together yogurt, lemon juice, garlic, ginger, cumin, paprika, salt, coriander, turmeric, annatto powder, and cayenne pepper. Place chicken in marinade, cover, and refrigerate 4 to 8 hours.
- Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place the wings skin side up over the cool side of the grill, cover, and cook until wings have lightly browned, about 45 minutes. Transfer wings to a serving platter and serve immediately with raita for dipping.
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From meatwave.com
Cuisine IndianCategory SkewersServings 6-8Total Time 4 hrs 30 mins
- To make the raita: In a medium bowl, mix together yogurt, cucumber, mint, cumin, salt, and cayenne pepper. Place in refrigerator for at least 2 hours, and up to three days, to chill and let flavors meld.
- To make the chicken: In a large bowl, whisk together yogurt, lemon juice, garlic, ginger, cumin, paprika, salt, coriander, turmeric, annatto powder, and cayenne pepper. Place chicken in marinade, cover, and refrigerate 4 to 8 hours.
- Light one chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Grill chicken, turning occasionally, until well browned on all sides and center of meat registers between 150-155°F on an instant read thermometer, about 10 minutes total. Transfer skewers to platter and let rest for 5 minutes. Serve immediately with red onions, cilantro, and raita.
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