Ingredients
Chicken Tikka
1 1/2- 2 lbs. Boneless chicken thigh cut into 1/4” pieces
1 1/2 Cups plain yogurt, (DF Culina plain and simple is great too)
1 1/2 tsp. crushed garlic
1 tsp. finely minced ginger
2 tsp. Chili paste
1 1/2 TBL. Oil
2 tsp. Lemon juice
1 tsp. Salt
1 tsp. Garam Masala
1/4- 1/2 tsp. smoked paprika (optional)
Instructions
Methods for cooking:
There are 2 ways we love cooking Chicken Tikka. One way is simmered in a skillet, the other way is to grill the skewers.
Combine all the marinade ingredients together into a glass bowl and mix well. Add whole or cubed chicken into the marinade in refrigerator to marinate for 2-3 hours OR overnight!
Choose your cooking method; Simmer in a skillet, or Grill cubes on skewers.
Simmer Method
- First remove most of the marinade from the chicken, and set the marinade aside.
- Add 1-2 Tbsp. Butter or avocado oil once skillet is hot, then add the chicken.
- Simmer chicken for 4 minutes covered, then turn it over and cook another 4 minutes.
- Add the. Marinade over the cooked chicken. Bring to a rolling simmer.
- Cover allowing chicken to simmer on low with the marinade for 5 more minutes.
To Grill, thread chicken onto wetted skewers.
- Clean Grill and heat on medium.
- Thread chicken onto skewers.
- Grill for 4 minutes a side turning so as not to burn. Best not to overcook.
- Remove from grill and keep covered. Chicken will contine to cook.
- Serve over yellow rice and some fresh yogurt.
Notes
NOTE: soak skewers in water for a few hours.
- Use chicken thighs over breasts. -Chicken thighs will be more tender and juicier because of their higher fat content.
- Add the coconut cream slowly to prevent curdling.
- Serve with naan. Heres a great gluten free Naan recipe. Serve with naan for dunking!
- Make it dairy-free using full fat coconut milk.
- Prep Time: 10 minutes
- Cook Time: 10 minutes