Chicken Tikka KebabsAugust 19, 2015
Chicken Tikka is a popular Indian food. In this recipe the meat is marinated in yogurt and spices, the soul of Indian food.
Cardamom is the dried fruit of a perennial herb indigenous to South India and Sri Lanka. It is the third most expensive spice after saffron and vanilla. Cumin probably originated in the Eastern Mediterranean region and is now grown in India, Japan, China and Indonesia. The first century Roman naturalist Pliny paid cumin a high compliment by saying, “when one is tired of all seasonings, cumin remains welcome.” Ginger has been cultivated in Southeast Asia since antiquity and it was among the most highly prized of the eastern imports to the Roman Empire, prized for its medicinal properties.
1 ½ pounds boneless, skinless, chicken breast
½ cup plain whole yogurt
1 tablespoon fresh lime juice
2 large clove garlic, finely minced
1 tablespoon grated peeled fresh ginger (from 1-inch piece)
1 tablespoon ground coriander
1 ½ teaspoons ground cumin
½ teaspoon ground cardamom
½ teaspoon ground nutmeg
1 ½ teaspoons paprika
½ teaspoon cayenne
1 ¼ teaspoons salt
½ teaspoon pepper
6 wooden skewers
1 pint cherry tomatoes
Cut the chicken into 1-inch pieces and place in a large bowl.
In a small bowl, whisk together all of the remaining ingredients. Add to the chicken, cover and refrigerate for two hours or overnight.
Soak the skewers in water so they don’t burn when you’re ready to grill. Preheat a grill to high heat and lightly oil the grill.
Thread chicken onto skewers, alternating with the cherry tomatoes, and grill until the juices run clear, about 5 minutes on each side.