|Mom's 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.
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.