(Indian, Pakistani yogurt-marinated chicken kebabs)
This dish comes from the Punjabi region of northwest India and eastern Pakistan. The word tikka comes from the Persian language of the Moghuls and means "pieces." Chunks of chicken are marinated in a spiced yogurt marinade and then skewered and broiled in a hot tandoori oven.
4 to 6 servings
- Chicken breast, boneless, skinless, cut into 1-inch cubes -- 2 pounds
- Yogurt -- 1/2 cup
- Lemon juice -- 1/3 cup
- Garlic, minced -- 2 to 3 cloves
- Ginger, minced -- 1 tablespoon
- Ground cumin -- 1 teaspoon
- Ground cardamom -- 1 teaspoon
- Turmeric -- 1/2 teaspoon
- Cayenne pepper -- 1/2 to 1 teaspoon
- Salt -- to taste
- Oil -- 1/2 cup
- In a large bowl, mix all the ingredients except for the oil together, refrigerate and marinate for at least 1 hour and preferably overnight. The longer you marinate, the more flavorful and tender the chicken will be.
- Drain the excess marinade from the chicken pieces. Put the chicken chunks on skewers and brush the with oil.
- Grill the chicken skewers over an open flame or broil them on a rack in the oven. Turn frequently until done.
- Serve with sliced onions and peppers and lemon wedges.
Murgh Tikka 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 making tikka kebabs with a firm-fleshed fish. You will not need to marinate as long, and the fish will also cook much faster.