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.
For more recipes,
order "Help! My Apartment Has a Kitchen!"
No comments:
Post a Comment