Chicken Tikka
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
Mustard seed, yellow, 1 tbsp (remove)Chinese five-spice powder, 1 tsp (remove)ground black pepper, 1 tsp (remove)turmeric, 1 serving (remove)cayenne pepper, 1 tsp (remove)bay leaf, 1 serving (remove)ginger, 2 serving (remove)Garlic, 4 cloves (remove)Voskos greek style yogurt, 227 gram(s) Chicken Thigh, 2 unit (yield from 1 lb ready-to-cook)Chicken Leg, 2 unit (yield from 1 lb ready-to-cook Butter, unsalted, 2 tbsp (remove)
1. In a spice grinder, pulse the mustard seeds with the five-spice powder,pepper, turmeric, cayenne and bay leaf until fine. Transfer the spice powder to a medium bowl. Add the ginger, garlic and yogurt and season with salt. Add the chicken and turn to coat. REfrigerate for 2 hours.
2. Light a grill. Remove chicken from the marinade and brush the pieces with the melted butter. Season with salt. Oil the grate and grill the chicken over high heat., turning occasionally, until lightly charred and cooked through, about 8 minutes. Serve with the Cilantro and Yogurt Sauce.
SERVE WITH Warm naan.
MAKE AHEAD The chicken can be marinated for up to 8 hours.
Number of Servings: 5
Recipe submitted by SparkPeople user CASABLANCA3.
2. Light a grill. Remove chicken from the marinade and brush the pieces with the melted butter. Season with salt. Oil the grate and grill the chicken over high heat., turning occasionally, until lightly charred and cooked through, about 8 minutes. Serve with the Cilantro and Yogurt Sauce.
SERVE WITH Warm naan.
MAKE AHEAD The chicken can be marinated for up to 8 hours.
Number of Servings: 5
Recipe submitted by SparkPeople user CASABLANCA3.
Nutritional Info Amount Per Serving
- Calories: 167.8
- Total Fat: 11.1 g
- Cholesterol: 67.0 mg
- Sodium: 62.1 mg
- Total Carbs: 4.6 g
- Dietary Fiber: 0.4 g
- Protein: 12.1 g
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