Indian Tikka Chicken Recipe - Cooking Index
Indian Tikka Chicken Recipe - Cooking Index
| 3/4 cup | 177ml | Whole milk yogurt |
| 1 tablespoon | 15ml | Minced fresh gingerroot |
| 1 tablespoon | 15ml | Chopped cilantro - plus additional |
| For garnish | ||
| 2 teaspoons | 10ml | Chili powder |
| 1 teaspoon | 5ml | Ground coriander |
| 1 teaspoon | 5ml | Dried mint |
| 1 tablespoon | 15ml | Olive oil |
| 1/2 teaspoon | 2.5ml | Salt |
| 1 1/2 lbs | 681g / 24oz | Boneless skinless chicken breasts - cut 1" cubes |
| Lime wedges - for garnish |
In shallow bowl combine yogurt, ginger, cilantro, chili powder, coriander and mint and mix well. Add chicken, cover, and marinate refrigerated 4 hours and up to overnight.
About 1 hour before cooking, remove chicken from refrigerator and bring to room temperature. Soak 4 to 6 thin wooden or bamboo skewers in water.
Heat oven to 375 degrees. Thread chicken on skewers, place on a baking sheet and drizzle with oil. Sprinkle with salt. Bake 30 minutes, turning once halfway through cooking time, until golden brown and cooked through. Sprinkle with chopped cilantro and garnish with lime.
This recipe yields 4 servings.
Carbohydrates: 1 grams
Net Carbs: 1 grams
Protein: 40 grams
Fat: 6 grams
Calories: 228
Description:
"Yogurt tenderizes chicken. This simple recipe is delicious served with cucumber salad."
Source:
Atkins Cookbook at http://atkinscenter.com
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