India | Poultry | Chicken | Grilling

Murgh Tikka Masala

(Indian yogurt-marinated chicken kebabs)

Yield: 4-6 servings


INGREDIENTS PREP AMOUNT
Chicken breast boneless, skinless, cut into 1" cubes 2 lbs
Yogurt 1/2 cup
Lemon juice 1/3 cup
Garlic minced 2-3 cloves
Ginger minced 1 Tbsp
Cumin, ground 1 tsp
Cardamom, ground 1 tsp
Turmeric 1/2 tsp
Cayenne pepper 1/2 to 1 tsp
Salt to taste

METHOD

Basic Steps:  Marinate → Skewer → Grill
  1. Mix all ingredients together and marinate at least 8 hours. The longer you marinate, the more flavorful and tender the chicken will be.
  2. Wipe excess marinade of chicken pieces, and place on skewers. Brush with oil.
  3. Grill over an open flame, or broil on a rack in the over. Turn frequently till done.

VARIATIONS

  • Three drops of yellow and one drop of red food coloring can be added to marinade to give a restaurant-like orange glow, but this is not necessary.
  • Try this with a firm-fleshed fish. You will not need to marinate as long, and it will also cook much faster.

NOTES