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Nutrition Facts
Serving Size 1 (220g) Recipe makes 4 servings
Calories 321
Calories from Fat 148		(46%)
Amount Per Serving		%DV
	Total Fat 16.5g	25%
	Saturated Fat 4.8g	24%
	Monounsaturated Fat 6.8g
	Polyunsaturated Fat 3.4g
	Trans Fat 0.2g
Cholesterol 110mg		36%
Sodium 180mg		7%
Potassium 533mg		15%
Total Carbohydrate 5.4g		1%
	Dietary Fiber 1.4g	5%
	Sugars 2.3g
Protein 36.7g		73%
detailed view... how is this calculated?

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Chicken Tikka

Recipe #111610 | 25 min | 15 min prep | add private note

⁽⁶⁾ RATE IT NOW Print Recipe

By: Pets'R'us
Feb 22, 2005

Over the years I have made many tikka recipes. This is my favorite since a few years. I have combined a recipe from the Master Chefs of India and Pat Chapman. Serve with onion rings, tomatoes and fresh coriander leaves. Marinating time not included.

SERVES 4 (change servings and units)

Ingredients

1 1/2 lbs chicken breasts
3-4 tablespoons yogurt
1 clove garlic, crushed
1 1/2 teaspoons fresh grated ginger
1 small grated onion
1/2-1 teaspoon chili powder, to taste
1 tablespoon ground coriander
2 tablespoons tomato paste
salt
melted butter, for basting (optional)

Directions

1
Cut the chicken breasts in long strips or cubes.
2
In a medium bowl combine the yogurt, garlic, ginger, onion, chili powder, coriander, tomato paste and salt.
3
Add the chicken to the marinade mix well.
4
Cover the bowl and refrigerate for at least 6 hours but overnight is better.
5
Skewer the chicken and cook under a hot grill, or even nicer cook them on the barbeque, 4 to 5 minutes on each side basting them with butter.
6
Serve on the skewers (or remove the chicken from the skewers if you prefer).

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Featured Reviews for This Recipe

From: LARavenscroft

On Jun 5, 2008

Made for "I Recommend Recipe" We didn't really care for this even though the others thought it was great - just our personal tastes.

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From: crazycookinmama

On Jun 12, 2007

These were amazing!!! I cooked them on the grill like suggested and they were so tasty. My 5 year old and 3 year old devoured them. My 5 year old even told his dad he couldn't take the leftovers to work cuz he wants them for lunch tomorrow! Thanks!

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From: Cathy-O

On Nov 8, 2005

This was an easy and delicious recipe to prepare. I used thighs which i slashed with a knife so the spices would penetrate. Cooked for 17 to 20 minutes and then turned and cooked the other side for another 20. I added the juice of one lemon to the marinade for a bit of zing. Also added powdered tandoori color for that authentic look! Thanks for sharing!

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From: BonnieZ

On Apr 20, 2005

This was a superb recipe. I did use one teaspoon of the chili powder and let the chicken marinate overnight. The chicken was very moist and tender and the flavor was wonderful with a nice kick from the hot chili powder. I too chose not to baste the chicken with butter with good results. Thank you Pets"R"us for sharing the recipe.

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Read all 6 reviews