Indian
Chicken Tikka
$3
20 mins (plus 2 hr marinating)Prep
20 minsCook
160 minsTotal
MediumLevel
Nutrition per serving
350Calories
42gProtein
10gFat
9gCarbs
5gSugar
2gFiber
620mgSodium
150mgChol
2.5gSat Fat
650mgPotassium
120mgCalcium
2mgIron
0.5mcgVitamin B12
15mgVitamin C
Goes well with
Indian Pale Ale (IPA)
local
Masala Chai
international
gluten-free
high-protein
low-carb
Instructions
1
Cut chicken into bite-sized chunks and pat dry.
2
Mix fat-free yogurt, ginger garlic paste, chili powder, garam masala, cumin, coriander, turmeric, lemon juice, a quick spray of olive oil, and salt into a marinade.
3
Coat chicken pieces thoroughly in the marinade and refrigerate for at least 2 hours, ideally overnight.
4
Thread marinated chicken onto skewers.
5
Grill or cook on a hot tandoor/grill/stovetop grill pan, turning occasionally, until charred and cooked through (about 15-20 minutes), spritzing lightly with olive oil spray midway instead of basting with oil.
6
Arrange cooked tikka skewers on a serving plate with sliced tomatoes, cucumber, red onion, and beetroot.
7
Serve hot with lemon wedges and mint yogurt dip on the side.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400 g400 g boneless chicken thighs
- 1/2 cup1/2 cup fat-free yogurt
- 1 tbsp1 tbsp ginger garlic paste
- 1 tsp1 tsp kashmiri red chili powder
- 1 tsp1 tsp garam masala
- 1 tsp1 tsp ground cumin
- 1 tsp1 tsp ground coriander
- 1/2 tsp1/2 tsp turmeric
- 1 tbsp1 tbsp lemon juice
- 4-6 sprays olive oil spray
- 1 tsp1 tsp salt
- 22 large sliced tomatoes
- 22 medium sliced cucumber
- 22 medium sliced red onion
- 22 small sliced beetroot
- 22 wedges lemon wedges
- 1/2 cup1/2 cup mint yogurt dip
- 44 skewers wooden or metal skewers
