Chicken Tikka Kebab

Chicken chunks skewered and cooked with
complementary spices

PREPARATION TIME:

• Marination Time: 2 hours to overnight
• Cooking time:30 minutes
• Serve: 6
• Taste: Medium

INGREDIENTS:

• 800g boneless chicken, cut into bite-sized pieces
• Long bamboo skewers
• 2 Tbsp oil
• 1 tsp carom seeds
• 2 tsp chickpea ?our
• 1 cup thick plain yoghurt or
• Greek yoghurt
• 6 tsp ginger paste
• 6 tsp garlic paste
• ½ tsp white pepper powder
• ½ tsp cumin powder
• 1 tsp green cardamom powder
• ½ tsp red chilli powder
• ½tsp turmeric powder
• ½ tsp garam masala powder
• 1 Tbsp oil
• 4 Tbsp lemon juice
• Salt, to taste

Method
»  Soak bamboo skewers in a bowl of cold water for at least one hour and keep aside.
»  Heat oil in a pan, add carom seeds, stir, add chickpea flour, roast the flour while stirring constantly over a low heat until golden-brown in colour. Keep aside
»  Whisk yoghurt. Add roasted chickpea flour and carom seeds; mix, then add all the other ingredients, mix well again to make a smooth marinade without any lumps. Add chicken pieces, mix well to coat evenly. Cover and place in the refrigerator to marinate for at least 2 hours or overnight.
»  Preheat oven to 200ºC
»  Wipe soaked skewers with a clean tea towel to absorb excess water. Thread the chicken pieces onto the skewers.
»  Line an oven tray with a foil of parchment paper, then arrange the skewers evenly on the tray. 
»  Bake the chicken in the centre of the oven, just turning the skewers once to let it cook evenly (leave the oven door closed, as it can lose its heat).
»  The chicken tikka is ready when it is browned with a few blackened spots and the juices run clear when you make a cut. (cooking the chicken tikka will take approximately 20-25 minutes)
»  Serve hot with Mint Chutney (page XX) and Raita (PageXX)

Ruby’s: Chicken Tikka can be more intensely ?avoured by adding more spices, such as red chilli powder and garam masala, to your preference.