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Introduction
Chicken Tikka, a crown jewel of Indian cuisine, has a rich history dating back to the Mughal era. Legend has it that the first Mughal emperor, Babur, requested his chef to create a boneless chicken dish to accommodate his toothache, giving birth to this culinary masterpiece. Our healthier version pays homage to this royal legacy while catering to modern dietary preferences. By using lean chicken breast and a yogurt-based marinade, we've retained the dish's signature flavors while reducing calories. These kebabs are traditionally cooked in a tandoor, a clay oven, but our recipe adapts beautifully to a standard grill or broiler, making it accessible for home cooks. Perfect for summer barbecues or as a protein-packed weeknight dinner, these kebabs offer a taste of India's vibrant food culture with a contemporary, health-conscious twist.
Ingredients
• 1 pound boneless, skinless chicken breast, cut into 1-inch cubes
• 1 cup plain non-fat Greek yogurt
• 2 tablespoons fresh lemon juice
• 2 tablespoons ginger-garlic paste (or 1 tablespoon each minced fresh ginger and garlic)
• 2 teaspoons garam masala
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon turmeric powder
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper (adjust to taste)
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon vegetable oil
• 1 medium red onion, cut into 1-inch chunks
• 1 large bell pepper (any color), cut into 1-inch chunks
• Fresh cilantro leaves, for garnish
• Lemon wedges, for serving
Step 1:
In a large mixing bowl, whisk together yogurt, lemon juice, ginger-garlic paste, garam masala, cumin, coriander, turmeric, paprika, cayenne pepper, salt, and black pepper.
Step 2:
Add chicken cubes to the marinade and mix well to coat. Cover and refrigerate for at least 2 hours or overnight.
Step 3:
30 minutes before cooking, soak wooden skewers in water (if using). Preheat grill or grill pan to medium-high heat.
Step 4:
Thread marinated chicken pieces onto skewers, alternating with red onion and bell pepper chunks.
Step 5:
Brush the grill or grill pan with vegetable oil. Grill kebabs for 12-15 minutes, turning every 3-4 minutes, until chicken is cooked through and vegetables are charred.
Step 6:
Remove from heat, garnish with fresh cilantro leaves, and serve with lemon wedges.
Q: Can I make these kebabs in the oven?
A: Yes, you can bake them in a preheated oven at 425°F (220°C) for about 20-25 minutes, turning halfway through.
Q: How can I tell when the chicken is fully cooked?
A: The chicken should reach an internal temperature of 165°F (74°C) and should be opaque throughout with no pink areas.
Q: Can I freeze the marinated chicken?
A: Yes, you can freeze the marinated chicken for up to 1 month. Thaw in the refrigerator before threading onto skewers and grilling.
• For a dairy-free option, substitute coconut yogurt for Greek yogurt.
• Adjust the level of cayenne pepper to control the heat.
• Marinate the chicken for at least 2 hours, or overnight for best results.
• If using chicken thighs instead of breast, cooking time may need to be adjusted.
• Choose firm vegetables that can withstand grilling for the kebabs.
• This recipe contains dairy (yogurt) and may contain traces of nuts in the garam masala blend.
Serve hot with lemon wedges on the side. Pair with a side of mint chutney or raita for a complete meal.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes.
Marinate the chicken the night before for maximum flavor and to save time on cooking day.
- Ensure the grill is properly preheated to achieve nice grill marks and prevent sticking.
- Don't overcrowd the skewers to ensure even cooking.
- Let the kebabs rest for 5 minutes after grilling to retain juices.
For a vegetarian version, replace chicken with firm tofu or paneer cheese. For a spicier kick, add more cayenne pepper or include finely chopped green chilies in the marinade.
Pair with a cold Lassi or a light Indian beer like Kingfisher. A side of cucumber raita complements the spices well.
Best enjoyed in spring and summer when grilling outdoors is ideal, but can be made year-round using a grill pan.
Contains dairy (yogurt). May contain traces of nuts in the garam masala blend. Gluten-free.
