Chicken Tikka

There are different ways of making Chicken Tikka but this is a simple yet tasty version that my sister usually makes. I marinate it overnight if I plan ahead but sometimes I just let it sit for a while and cook right away and they taste pretty good as well. You can serve it with some dal, rice and kachumber or top it up on your favorite salad.

Chicken Tikka

Serves: 2
Preparation Time: 10 minutes
Marinating Time: 30 minutes to overnight
Cooking Time: 15 to 20 minutes

Ingredients:
Marinate:
2 tablespoons (about 7 cloves) Garlic - pressed or finely chopped
2 teaspoons Ginger - grated or finely chopped
2 1/2 tablespoons (about 1/2 lime) freshly squeezed Lime Juice
1/2 cup plain Yogurt
1/4 teaspoon Turmeric Powder
1 1/2 teaspoons Red Chili Powder (adjust to taste)
1 teaspoon Garam Masala Powder
Salt and Pepper to taste

Other Ingredients:
1 pound boneless skinless Chicken Breast - sliced into 1/4 inch thick slices
Oil Spray for cooking

Directions:

1. In a bowl, combine all marinate ingredients, mix well and make necessary adjustments to taste.
2. Pour marinate over chicken and mix well to coat all chicken. Marinate for 30 minutes to overnight in fridge.
3. When ready to cook, heat a large skillet over medium to medium low heat and spray it with oil. Place chicken pieces keeping about 1 inch space in between each piece and cook for about 3 to 4 minutes per side until it is cooked through and browned nicely. (Do not overcook or it will be dry. You might need to cook in two different batches as you do not want to over crowd the pan. Try not to move the pieces too much while cooking to get even brown color.)
4. Once cooked through, transfer to a plate and serve hot with dal, rice and kachumber.

Note: If there is a lot of marinate liquid left after cooking the chicken, reheat the skillet with few drops of ghee or oil spray and add the marinate liquid. Add some water and cook over high heat until all water has evaporated, it starts to sizzle and brown slightly. Pour it over chicken and serve.

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