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 several
more minutes. Serve immediately.
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