MURGI KA TIKKA (CHICKEN TIKKA)

Serves 6 as a starter, 3 as a main

Ingredients
400g boneless chicken, cubed
1 T oil, for basting

Marinade:
¾ cup low-fat yoghurt
1t ginger paste
2t garlic paste
2t fresh lemon juice
1 ½ t tandoori masala
1 t garam masala
1 t chilli powder or to taste
salt to taste

Method
Mix together all marinade ingredients in a bowl. Add chicken cubes and stir through until they are thoroughly coated in marinade. Cover and marinate in the refrigerator for 5-6 hours, or preferably overnight. Bring marinated chicken to room temperature before cooking. Thread the chicken pieces onto skewers. Braai or grill, turning and basting every few minutes until cooked through, but still juicy (about 15-20 minutes). Serve as a main course with condiments and a legume, vegetable or rice dish. As a starter, serve chicken pieces on toothpicks with chutney.

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