Chicken Tikka

First, I must say, that the picture does NOT do this dish justice!  We had it for dinner Sunday night, and this was as good as it was going to get!  Aside from that, this is familiar…because it comes from my Chicken Tikka Masala recipe minus the Masala!  I stumbled upon this incredible combination of flavors when researching the Tikka Masala.  What makes this dish is the incredible marinade.  The spices are the perfect combination for chicken…and making kabobs with the chicken gives you extra surface area to absorb the awesome flavors!  The yogurt creates a juicy and tender chicken that is unforgettable!  If skewering all of your  ingredients, do each separately so that you can control their cook time more precisely.  I always have enough marinade left to brush some onto my veggies, too.

The science behind it:  The calcium in the yogurt actually activates enzymes in the meat that break down the proteins…resulting in super tender meat.  The process also opens up pockets in the muscle structure allowing for  absorption of moisture and flavors.

This dish is super versatile… IT CAN BE SERVED AS A MEAL WITH RICE AND VEGGIES OR ON SMALL SKEWERS AS AN APPETIZER PLATE.  Enjoy!

Chicken TikkaMix the spices together before adding to the hot oil.

Chicken TikkaBlend spices with oil, garlic, red wine vinegar and Greek yogurt.

Chicken TikkaMake sure that the chicken chunks are well coated with the yogurt marinade.

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Chicken Tikka
Author: 
Recipe type: Chicken
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
 
Ingredients
  • 3-4 chicken breasts, cut into large bite size chunks
Marinade for Chicken Tikka
  • 2 tablespoons vegetable oil
  • 1 tablespoon Garam Masala
  • ¼ teaspoon turmeric
  • 1½ teaspoons Kosher salt
  • dash cayenne pepper
  • 2 garlic cloves, minced
  • ½ cup Greek yogurt
  • 1 tablespoon red wine vinegar
  • metal or wooden skewers
Instructions
  1. Prep time includes minimum marinade time.
  2. Mix dry spices together in a medium bowl.
  3. Heat oil in a small skillet on low heat.
  4. Add spices to the skillet, stirring until they become fragrant and begin to bubble. (About 60 seconds)
  5. Return spices to the bowl and stir in the minced garlic, red wine vinegar and yogurt.
  6. Add cut chicken to the bowl, mixing so that chicken is completely coated.
  7. Cover with plastic wrap and refrigerate a minimum of 30 minutes up to overnight. Marinate as long as you can...you won't regret it! 🙂
  8. If using wooden skewers make sure to soak them in water 30 minutes before using.
  9. Place on skewers and grill until cooked through.