Chicken Tikka is traditionally made on skewers in a tandoor (Indian clay oven) and is usually boneless. The Punjabi version is barbecued on red-hot coal and does not always contain boneless pieces. The pieces are regularly brushed with ghee (fat), which gives its taste, while being continuously fanned. It is typically eaten with a green coriander & imli (tamarind) chutney, served with onion rings and lemons or used in a chicken tikka masala. A chicken tikka sizzler is a dish where Chicken Tikka is served on a heated plate and is served with onions. The dish is also known and eaten in Afghanistan, though the Afghan version (generally like Persian and Middle Eastern dishes) is less spicy compared to the Indo-Pak Punjabi version.
Ingredients:
- 2/3 cup Plain low-fat yogurt
- 3 tbsp Paprika
- 2 tbsp Curry powder
- 2 tsps Freshly ground pepper
- 1 tsp White vinegar
- 3/4 tsp Peeled, grated gingerroot
- 1/4 tsp Salt
- 2 cloves Garlic, crushed
- 1 pound Skinned, boned chicken breast, cut into bite-size pieces
- Vegetable cooking spray
- 2 Pita bread rounds (6-inch size), cut in half
- 1/2 cup Plain low-fat yogurt
Method:
- Combine first 8 ingredients in a medium bowl, and stir well. Add chicken to yogurt mixture; stir well. Cover and marinate in refrigerator overnight.
- Remove chicken from marinade, reserving marinade. Thread chicken pieces onto skewers.
- Place skewers on a broiler rack coated with cooking spray, and place rack on a broiler pan. Broil 5-1/2 inches from heat 6 minutes. Turn skewers over; brush with reserved marinade. Broil an additional 6 minutes or until chicken is done; remove chicken from skewers.
- Fill each pita half with chicken pieces, and top with 2 tbsp yogurt.
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