Chicken Tikka is my favorite grilled chicken dish. I like it because of the Indian spices, which add a lot of flavor, and the yogurt, which makes it always very moist. I usually buy a ready made tikka paste in the Indian spice store, add yogurt and marinate chicken breasts in it. It has a very intensive red color.
I was planning on buying a new jar for the rest of the grilling season but during the recent power outage, when my refrigerator was thawing, I had to improvise and make the marinate myself, desperate to save the most vulnerable chicken breasts.
I remembered the recipe from one of the magazines that I constantly browse. It was a simple recipe using traditional Indian spices but what made it particularly interesting was the generous use of whole cumin seeds.
Chicken Tikka Kebabs
2 lb chicken breasts, boneless,
1/2 cup natural yogurt,
2 garlic cloves, minced,
3 tbsp lemon juice,
3 tbsp oil,
2 inches of a fresh ginger root, peeled and grated,
1 tsp red chili pepper,
1 tsp red paprika,
1 tbsp cumin seeds,
1 tsp cardamon powder,
1/2 tsp salt,
1/4 tsp pepper.
1. Cut chicken breasts into medium cubes.
2. Mix yogurt, 2 tbsp oil, lemon juice, grated ginger, minced garlic, and all the dry spices. Mix well and let it marinate for at least 4 hours, or preferably overnight.
3. Peel off onions and cut in quarters. Stick chicken cubes on the grill skewers alternating with slices of onion. Drizzle with the remaining tbsp of oil.
4. Preheat the grill to 350 F. Place Tikka kebab on a grill and grill for about 10-15 minutes turning frequently and brushing kebabs with the remaining marinate.
Serve with the Naan bread or rice and salads.