Chicken Tikka



    • 3/4 teaspoon cumin seeds, toasted
    • 3/4 teaspoon coriander seeds, toasted
    • 2 cups whole-milk yogurt
    • 4 garlic cloves, chopped
    • 1 (1 1/2-inch) piece fresh ginger, peeled and chopped
    • 3 tablespoons vegetable oil plus additional for greasing pan
    • 2 tablespoons fresh lime juice
    • 1 1/2 teaspoons salt
    • 3/4 teaspoon ground turmeric
    • 1/2 teaspoon garam masala (Indian spice mixture)
    • 1/2 teaspoon black pepper
    • 1/4 teaspoon cayenne
    • 5 pounds skinless boneless chicken breasts, cut into 1 1/2-inch cubes



    1. Purée all ingredients except chicken in a blender until spices are well ground.
    2. Put chicken in a large bowl, or divide between 2 large sealable plastic bags, and add yogurt mixture, stirring or turning to coat. Marinate chicken, covered and chilled (turning occasionally if using bags), at least 4 hours.
    3. Soak skewers in water 30 minutes. While skewers are soaking, bring chicken to room temperature.
    4. Preheat broiler and brush a broiler pan lightly with oil.
    5. Divide chicken among skewers (about 5 cubes per skewer), leaving an 1/8-inch space between cubes, and arrange about 5 skewers across pan. Broil chicken about 4 inches from heat, turning over once, until browned in spots and just cooked through, 9 to 12 minutes total.
    6. Transfer cooked skewers to a large platter and, if desired, cover loosely with foil to keep warm. Broil remaining chicken in same manner. Remove chicken from skewers and serve warm or at room temperature.

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Recipe by Annu Chachi
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