Chicken Tikka

Description

Chicken Tikka from the Public Health Cookbook by the Seattle & King County Department of Public Health—original source of recipe, public domain government resource

• Cook Time: 2 hours to marinate, 30 minutes to prepare
• Serves: 4

Ingredients

• 4 skinless and boneless chicken breasts
• ½ teaspoon salt, optional
• 4 tablespoons freshly squeezed lemon juice

Marinade

• ⅔ cup plain non-fat yogurt
• 2 garlic cloves, crushed
• 1 inch piece of fresh ginger root, smashed and chopped
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• ½ teaspoon ground coriander
• ½ teaspoon ground turmeric

Dipping Sauce

• ⅔ cup plain non-fat yogurt
• 2 tablespoons fresh mint, chopped

Directions

1. Cut chicken into 1-inch cubes.
2. Sprinkle with salt and lemon juice.
3. In a small bowl, combine all marinade ingredients and mix well.
4. Thread chicken onto skewers.
5. Brush marinade on all sides then cover and marinate in refrigerator for at least 2 hours.
6. Prepare grill.
7. Grill chicken for 15–20 minutes, turning often, until cooked through.
8. In a small bowl, make the dipping sauce by combining the yogurt and mint.