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| Mom's Chicken Tikka |
Chicken Tikka is basically an Indian shish kebab with
lots of spices. Traditionally these kebabs
are cooked in a tandoor oven, which can heat up to nearly 1,000 degrees. Indian restaurants have such ovens. I don’t. I researched online and found one for $600+. Not
worth it. I decided to use my own oven,
which will heat to 545 degrees and makes perfectly respectable Chicken Tikka.
In fact, my Chicken Tikka tasted just as good as the
version I ordered at Mayura, a critically praised Indian restaurant in Culver
City, CA. Surprisingly, the two Chicken
Tikkas looked and tasted exactly the same.
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| Chicken Tikka at Mayura Restaurant |
Chicken Tikka – serves 4
2-3 boneless chicken breasts (1 1/2 – 2 pounds)
1 cup plain Greek yogurt
2 tablespoons olive or canola oil
2 tablespoons lemon juice
1 tablespoon chopped garlic
1 tablespoon chopped fresh ginger
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon paprika
Remove any fat from the chicken breasts and cut them into
1-inch cubes. Set aside.
Combine yogurt, oil, lemon juice, garlic, ginger, chili
powder, cumin and paprika in a large bowl and mix thoroughly. Add the chicken cubes and mix again so that
they are covered with the yogurt mixture. Cover and refrigerate for at least 1
hour or up to 12 hours.
Pre-heat the oven to 545 degrees. Cover a baking sheet with a silicone mat or
foil. Place the chicken cubes on skewers
and the skewers onto the baking sheet. Bake
for 8-10 minutes, or until the chicken is fully cooked. Check to make sure it’s white in the middle,
not pink. If it’s pink, bake for 1 more
minute. Serve immediately.
For more recipes, order "Help! My Apartment Has a Kitchen!"
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