Chicken Tikka Skewers Recipes

CHICKEN TIKKA SKEWERS

Steps:

• Put 8 wooden skewers in a bowl of water to soak. Mix the yogurt and curry paste together in a bowl, then add the chicken (if you have time, marinate for an hr or so). In a large bowl, toss together the cucumber, red onion, coriander and lemon juice. Chill until ready to serve.
• Shake off any excess marinade, then thread the chicken pieces and cherry tomatoes onto the pre-soaked skewers. Cook under a medium grill for 15-20 mins, turning from time to time, until cooked through and nicely browned.
• Stir the lettuce or pea shoots into the salad, then divide between 4 plates. Top each serving with 2 chicken tikka skewers and serve with the warm chapatis.

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 | SLIMMING & WEIGHT WATCHERS FRIENDLY

Steps:

• Mix all of the ingredients together & place in a glass jar. Preferably one with a tight lid
• Cut the chicken breasts into chunks about the size and thickness of a chicken nugget. Place into a non-reactive bowl
• Add the lemon juice and mix well so all of the pieces are coated
• Add 2 tbsp of the Tikka Seasoning Mix and mix well. Then add the yoghurt (and food colouring if you're using it) and mix well. Cover with clingfilm and place in the fridge for at least 1 hour
• Pre-heat an oven to 200°C
• Thread the chicken onto the bamboo skewers. Spray the chicken skewers with low calorie cooking spray
• Heat a cast iron griddle pan (or mist a frying pan with Frylight & heat, if you don't have one). When the pan is very hot, add the chicken, and cook on each side until the chicken colours
• Once coloured on all sides, place the chicken in the oven for 5-10 minutes until the chicken is cooked through

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

Steps:

• In a bowl, combine chicken pieces with lemon juice and salt. Rub in, cover and refrigerate for 20minutes. This step helps the meat to tenderise, resulting in juicier, chicken pieces.
• In another bowl, combine ginger, garlic, cumin, paprika, garam masala, cayenne and yogurt. Add in chicken pieces and mix well. Refrigerate for minimum 4 hours but ideally overnight.
• To cook, preheat the grill to highest setting. Thread the meat onto wooden skewers and brush with oil. Put the skewers on a shallow baking tray and grill for approx 6 minutes each side until browned and cooked through.
• Serve with pilau rice and naan.

CHICKEN TIKKA KEBAB

Steps:

• Combine all ingredients for the marinade in a bowl and mix well. Add chicken and coat on each side with the marinade. Let it rest for anywhere between 30 minutes to 8 hours in the refrigerator.
• When ready to cook, add the oil, onions, green and red bell pepper to the marinade. Mix well.
• Thread the marinated chicken, peppers and onions in the skewers altenating between each.

DELICIOUS CHICKEN TIKKA SKEWERS

Steps:

• Cut the chicken into 1" cubes; sprinkle with salt and lemon juice and leave for approx 10 minutes.
• For the marinade, combine yogurt, garlic, ginger and ground spices in a bowl until mixed well.
• Thread chicken on to skewers and brush liberally with marinade. Cover and refrigerate for at least 2 hours, better overnight.
• Barbecue or grill, brushing with butter or oil, turning frequently, until cooked through--approx 15 minutes.
• NB-You can also do this with chicken portions like drumsticks and thighs; adjust cooking time accordingly.

CHICKEN TIKKA MASALA SKEWERS

Steps:

• If using wooden skewers, place them in a shallow pan or baking dish filled with water and allow them to soak for at least 30 minutes.
• Place chicken tenders in a glass bowl. Add lemon juice and plain yogurt, stirring to coat.
• Combine remaining ingredients (tomato paste through oil) in a small bowl. Add spice mixture to the yogurt coated chicken and mix well to combine. Allow chicken to marinate for up to 30 minutes in the fridge while you prepare the Cilantro-Lime Dipping Sauce.
• Place all ingredients for the dipping sauce in a blender or food processor. Blend to combine. Taste and add additional salt and pepper, as desired.
• Preheat the grill to medium-high heat (425-450℉).
• Thread chicken onto the skewers then grill for 4-5 minutes per side or until cooked through. Serve with Cilantro-Lime Dipping Sauce.

CHICKEN TIKKA RECIPE

Steps:

• Place the chicken breast pieces into a bowl or freezer bag with the yogurt, garlic, ginger, lemon juice, coriander, turmeric, cumin, paprika, chilli powder, cinnamon, salt and pepper.
• Mix together so that everything is combined, then cover and place in the fridge to marinate for 2-3 hours.
• If you're using wooden skewers, place them in water to soak while the chicken is marinating. This will help to prevent them burning during grilling.
• Remove the marinated chicken from the fridge and thread onto skewers.
• Brush the chicken with the oil, then place on a griddle plate and cook, turning a couple of times, for 8-10 minutes until cooked through. Alternatively, you can grill (broil) under a grill, or you can barbecue for the same amount of time.
• Make sure the chicken is cooked by slicing into a larger piece and ensuring it's no longer pink in the middle.
• Serve with a sprinkling of freshly chopped coriander.

INDIAN CHICKEN TIKKA SKEWERS

Steps:

• Mix yogurt, tomato paste, lemon juice, ginger, garlic, cumin, coriander, curry, and paprika together in a glass or ceramic bowl. Refrigerate for 8 hours or overnight.
• Add chicken to the marinade, cover, and refrigerate for at least 4 hours.
• Bring chicken to room temperature, 15 to 20 minutes. Skewer on bamboo skewers and place on a baking sheet.
• Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until chicken is no longer pink in the center, 20 to 35 minutes, drizzling with melted butter during the last 5 minutes of cooking.

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.