Large chicken tikka

Chicken Tikka

This recipe comes to us courtesy of The Junior League of Chicago. It is from their cookbook, "Celebrate Chicago! A Taste of Our Town."

Yield: 4 servings

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Chicken Tikka Recipe

Preparation Instructions

Rinse chicken and pat dry. Cut into 1-inch pieces; place in large bowl. Sprinkle with 1/2 teaspoon salt and lemon juice. Marinate, covered, for 30 minutes.
Combine tomato puree, garlic, ginger root, coriander, allspice, nutmeg, turmeric, chili powder, 1/2 teaspoon salt, yogurt and oil in food processor container. Process until smooth. Mix with chicken.
Marinate, covered in refrigerator for 6 to 8 hours.
Remove chicken from marinade, reserving marinade. Thread chicken pieces 1/4 inch apart onto skewers. Place in foil-lined baking pan. Coat with part of the reserved marinade.
Bake in center section of oven at 450 degrees for 6 to 8 minutes. Turn skewers. Coat with remaining marinade. Bake for 6 to 8 minutes or until chicken is cooked through.
Serve on or off skewers.

Yield: 4 servings
Helpful Hints

Make sure any marinade you use gets thoroughly cooked, because it contains juices (bacteria) from the raw chicken.


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Yalonda Y

OMG!!!! This is sooo good, my whole family loved it, even my very picky 12 yr. old (this says it all!) Tender moist chicken on a skewer served over rice. Yum Yum Yum!

Jess W

The combination of lemon and yogurt makes for a very tangy dish. I thought it was just okay, but my partner went for seconds.

sandy C

This recipe calls for Garam Masala, but no where indicates when or how to use in recipe.