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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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In Indian cooking, tikka refers to chunks of meat cooked on skewers. Ingredients:
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 |
accompaniments: mango and red pepper chutney and mint raita |
garnish: lime wedges |
Directions:
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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