Chicken Tikka Kebab Recipes

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).

CHICKEN TIKKA KEBABS

Steps:

• Combine chicken, 1/4 cup lemon juice and 1/2 teaspoon salt in medium bowl; let stand 30 minutes.
• Mix 1/4 cup plain yogurt, minced garlic, 1 1/2 tablespoons coriander, 2 teaspoons cumin, 1 teaspoon turmeric, 1/8 teaspoon ginger and crushed red pepper in small bowl. Add to chicken and stir until chicken is well coated with spice mixture. Refrigerate chicken at least 3 hours or overnight.
• Prepare barbecue (medium-high heat). Thread chicken on skewers, dividing equally. Brush chicken with melted butter. Season with salt. Grill kebabs until just cooked through, turning frequently, about 7 minutes.

CHICKEN TIKKA KEBAB

Steps:

• In a food processor, puree 1/2 red onion, serrano chile, cashews, yogurt, ginger, garlic and lime juice until smooth. Remove lid and add the Kashmiri chili powder, fenugreek leaves, salt, cumin, garam masala, coriander and turmeric. Pulse several times until blended well.
• In a large bowl add the chicken, marinade and mix well. Cover with plastic wrap and refrigerate to marinate for 30 minutes minimum, 4 hours maximum.
• Thread marinated chicken, peppers and onions on skewers, alternating between each (see image). Spray both sides of kebabs with cooking spray. Place a wire rack over a lined baking sheet. Spray with cooking spray to avoid sticking and lay kebabs on top.
• Preheat oven to 400°F. Cook for 15 minutes. Turn oven broiler on and broil skewers for 5 minutes, or until slightly charred and cooked through. (See Note 1 for grilling instructionsTo )
• Remove from oven and serve with chutney, lime slices, red onion and cilantro sprigs. Wonderful with warm naan as well.

CHICKEN TIKKA KEBABS

Steps:

• Add all the ingredients (except for the chicken) to a bowl and mix well.
• Chop the chicken breasts into small chunks.
• Marinate the chicken in the yoghurt mixture and leave in the fridge overnight, or for at least 4 hours.
• Place the marinated chicken onto skewers and grill until the chicken is cooked (approximately 15 minutes, turning occasionally).
• Serve with chopped red onion and tomatoes!