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Indian Chicken Tikka

Indian Chicken Tikka

Mariene Astillo on April 02, 2015 | Reviews: 0 | Rating:

Creamy tomato-and-chicken curry beloved (and claimed) by Brits and Indians alike. Enjoy!

  • Lunch
  • Brunch



    In a mini food processor or with a mortar and pestle, purée 2 Tbs. of the cilantro, the lemon juice, ginger, garlic, chiles, cumin seeds, turmeric, garam masala, and 1 tsp. salt into a smooth paste. Transfer to a large bowl and stir in the yogurt. Add the chicken and mix to coat. Cover and refrigerate for 1 to 2 hours.

    Prepare a medium-high (400°F to 475°F) gas or charcoal grill fire for direct grilling.
    Thread the marinated chicken onto the skewers, leaving a little space between the pieces; season with salt and pepper.

    Oil the grill grate. Grill the skewers, turning and basting with the butter every 2 to 3 minutes, until the chicken is browned and just cooked through (cut into a piece to check), about 8 minutes.

    Transfer to plates or a platter and brush with butter one last time. Garnish with the remaining cilantro and serve with the lemon wedges.

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