Category: Chicken
Rating: 3.37
Servings: 4


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: via

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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:

very good

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

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