Chicken Tikka

This is a crowd-pleasing appetizer to serve at parties. If you are feeling ambitious, you can take it one step further to make chicken tikka masala, the curry version of this recipe.

For measurements and the list of ingredients for the recipe, please refer to Entertaining From an Ethnic Indian Kitchen.    


Cut chicken into 2-inch cubes. 

Notes

• Cut off as much fat as possible.
• If you are going on to make chicken tikka masala, cut the pieces into smaller cubes so that they will cook faster on the stove.

Alternative: Use chicken thighs instead of chicken breasts. This will result in more tender chicken pieces. 

Mix lime juice, salt, cayenne, strained yogurt, cream, ginger garlic paste, garam masala powder, paprika, and food coloring for the marinade.

Add chicken cubes to the marinade and mix thoroughly to make sure all the pieces are coated completely.

Cover with plastic wrap or transfer to a sealed tupperware container and marinate in the refrigerator for 4-12 hours.


Note: If you are using bamboo skewers, make sure to soak them in water for 1/2 an hour.


Preheat oven to 375 F. Thread chicken pieces onto the skewers. Place them on a baking sheet lined with a metal rack.

Transfer them to the oven and roast for 20-25 minutes. As soon as you remove pieces from the oven, baste them with ghee.

Serve with lime wedges.


For more recipes, table setting ideas and gardening tips from the author of Entertaining From an Ethnic Indian Kitchen, check out Komali Nunna's blog.