1 1/2 lb boned and skinned chicken breasts
2/3 cup plain lowfat yogurt
1 fresh ginger root; grated; to taste
2 cloves garlic; crushed
1 teaspoon chili powder
1 teaspoon ground coriander seeds
1 salt; to taste
2 tablespoon lime juice
2 tablespoon oil
1 lime slices; for garnish
Directions: How to Cook Chicken Tikka Masala
Rinse chicken, pat dry with paper towels and cut into 3/4" cubes. Thread onto short skewers. Put skewered chicken into a shallow non-metal dish. In a small bowl, mix together yogurt, gingerroot, garlic, chile powder, coriander, salt, lime juice and oil. Pour over skewered chicken and turn to coat completely in marinade. Cover and refrigerate 6 hours or overnight to allow chicken to absorb flavors.
Heat grill. Place skewered chicken on grill rack and cook 5 to 7 minutes, turning skewers and basting occasionally with any remaining marinade. Serve hot, garnished with lime slices.
Recipe by: firstname.lastname@example.org via rec.food.recipes
Recent comments and reviews for this recipe:
| Anna writes:|
the recipe is fine.....very good actually....thanks :)
Posted on 14 Jun 2008, 22:37 ET
| fred writes:|
this is so bad
Posted on 26 Aug 2008, 20:59 ET
| india writes:|
Posted on 26 Aug 2008, 21:00 ET
| robin writes:|
If you are going to baste with the marinate you need to put aside 1/2 cup that has not touched the raw chicken and use it as the baste.
Posted on 31 Dec 2008, 15:32 ET
| Tiffany Fitzpatrick writes:|
I think it will taste great. I am doing this Indian project with my friend. And we decided to bake this. We got the idea from a teacher at our school, she's Indian, and said that it was a very main dish in India. I hope it tastes good. :)
Posted on 09 Dec 2010, 22:33 ET
| Victor writes:|
Am I missing something? This appears top be the recipe for Chicken Tikka again. Where's the Masala part?
Posted on 16 Dec 2010, 14:52 ET
Add your comment: