Chicken Tikka Eid Special Recipe

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  • 3/4 teaspoon cumin seeds, toasted
  • 3/4 teaspoon coriander seeds, toasted
  • 2 cups whole-milk yogurt
  • 4 garlic cloves, chopped
  • 1 (1 1/2-inch) piece fresh ginger, peeled and chopped
  • 3 tablespoons vegetable oil plus additional for greasing pan
  • 2 tablespoons fresh lime juice
  • 1 1/2 teaspoons salt
  • 3/4 teaspoon ground turmeric
  • 1/2 teaspoon garam masala (Indian spice mixture)
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne
  • 5 pounds skinless boneless chicken breasts, cut into 1 1/2-inch cubes

How to make Chicken Tikka Special

  • Purée all ingredients except chicken in a blender until spices are well ground.
  • Put chicken in a large bowl, or divide between 2 large sealable plastic bags, and add yogurt mixture, stirring or turning to coat. Marinate chicken, covered and chilled (turning occasionally if using bags), at least 4 hours.
  • Soak skewers in water 30 minutes. While skewers are soaking, bring chicken to room temperature.
  • Preheat broiler and brush a broiler pan lightly with oil.
  • Divide chicken among skewers (about 5 cubes per skewer), leaving an 1/8-inch space between cubes, and arrange about 5 skewers across pan. Broil chicken about 4 inches from heat, turning over once, until browned in spots and just cooked through, 9 to 12 minutes total.
  • Transfer cooked skewers to a large platter and, if desired, cover loosely with foil to keep warm. Broil remaining chicken in same manner. Remove chicken from skewers and serve warm or at room temperature.
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