Indian Chicken Tikka Skewers Food

CHICKEN TIKKA SKEWERS

Steps:

• Put 8 wooden skewers in a bowl of water to soak. Mix the yogurt and curry paste together in a bowl, then add the chicken (if you have time, marinate for an hr or so). In a large bowl, toss together the cucumber, red onion, coriander and lemon juice. Chill until ready to serve.
• Shake off any excess marinade, then thread the chicken pieces and cherry tomatoes onto the pre-soaked skewers. Cook under a medium grill for 15-20 mins, turning from time to time, until cooked through and nicely browned.
• Stir the lettuce or pea shoots into the salad, then divide between 4 plates. Top each serving with 2 chicken tikka skewers and serve with the warm chapatis.

CHICKEN TIKKA MASALA SKEWERS

Steps:

• If using wooden skewers, place them in a shallow pan or baking dish filled with water and allow them to soak for at least 30 minutes.
• Place chicken tenders in a glass bowl. Add lemon juice and plain yogurt, stirring to coat.
• Combine remaining ingredients (tomato paste through oil) in a small bowl. Add spice mixture to the yogurt coated chicken and mix well to combine. Allow chicken to marinate for up to 30 minutes in the fridge while you prepare the Cilantro-Lime Dipping Sauce.
• Place all ingredients for the dipping sauce in a blender or food processor. Blend to combine. Taste and add additional salt and pepper, as desired.
• Preheat the grill to medium-high heat (425-450℉).
• Thread chicken onto the skewers then grill for 4-5 minutes per side or until cooked through. Serve with Cilantro-Lime Dipping Sauce.

DELICIOUS CHICKEN TIKKA SKEWERS

Steps:

• Cut the chicken into 1" cubes; sprinkle with salt and lemon juice and leave for approx 10 minutes.
• For the marinade, combine yogurt, garlic, ginger and ground spices in a bowl until mixed well.
• Thread chicken on to skewers and brush liberally with marinade. Cover and refrigerate for at least 2 hours, better overnight.
• Barbecue or grill, brushing with butter or oil, turning frequently, until cooked through--approx 15 minutes.
• NB-You can also do this with chicken portions like drumsticks and thighs; adjust cooking time accordingly.

INDIAN CHICKEN TIKKA SKEWERS

Steps:

• Mix yogurt, tomato paste, lemon juice, ginger, garlic, cumin, coriander, curry, and paprika together in a glass or ceramic bowl. Refrigerate for 8 hours or overnight.
• Add chicken to the marinade, cover, and refrigerate for at least 4 hours.
• Bring chicken to room temperature, 15 to 20 minutes. Skewer on bamboo skewers and place on a baking sheet.
• Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until chicken is no longer pink in the center, 20 to 35 minutes, drizzling with melted butter during the last 5 minutes of cooking.

CHICKEN TIKKA KEBABS WITH INDIAN SALAD

Steps:

• Mix the yogurt with the curry paste in a large bowl. Add the chicken, season, then stir really well. Cover and leave for 30 minutes at room temperature to give the spices time to flavour the chicken (or make ahead and chill for several hours or overnight).
• Make the salad before you start to cook the kebabs. Simply mix together the cucumber, tomatoes, chilli, onion and coriander. Season lightly, then cover until you're ready to serve with the meal.
• Preheat the grill or barbecue. Push the chicken onto 8 metal or wooden skewers. Grill or barbecue the kebabs for 8-10 minutes, turning them frequently. At the same time, warm the tortillas or chapatis on one side of the barbecue, wrapping them in foil. Serve two kebabs per person, with two tortillas or chapatis and plenty of salad.

CHICKEN TIKKA KEBABS

Steps:

• Combine yogurt, garlic, cumin, turmeric, ginger, pepper, chile flakes, and cinnamon in a glass or ceramic bowl; mix well.
• Chop chicken into small chunks and add to the yogurt mixture. Cover with plastic wrap and marinate in the refrigerator for 4 hours or overnight.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Remove chicken from the refrigerator and thread onto skewers. Place on the preheated grill and cook, turning occasionally, until no longer pink in the center and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).