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CHICKEN TIKKA
  • 1 1/2 lb boneless chicken breasts -- skinned
  • 2/3 cup yogurt
  • 1 piece gingerroot -- (1") peeled and grated
  • 2 cloves garlic -- crushed
  • 1 teaspoon chile powder (cayenne)
  • 3 teaspoons ground coriander
  • salt
  • 2 tablespoons lime juice
  • 2 tablespoons vegetable oil
    1. Wash and pat dry chicken breasts. Cut into 3/4" cubes Thread onto short skewers. Put skewered chicken in a non metal dish In a small bowl mix together yogurt, ginger,garlic,chili, coriander, salt, lime juice and oil. Pour over chicken and turn skewers to coat chicken completely with marinade. Cover and refrigerate overnight or at least 6 hours. Heat grill. Shake off excess marinade from chicken and grill 8 to 10 minutes, basting with marinade.

     
     

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