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Chicken Tikka

Inspired by recipes in The New York Times and Elle à Table

Makes 8-16 skewers

1 cup Greek or full-fat yogurt
¼ cup olive oil
1 yellow onion, diced
½ teaspoon red pepper fl akes
½ teaspoon turmeric
½ teaspoon cinnamon
1 teaspoon cumin
1 teaspoon ginger
1 teaspoon ground coriander
1 teaspoon smoked paprika
1 teaspoon salt
2 pounds boneless, skinless chicken breasts
½ red onion, sliced into 1-inch pieces
Optional garnish: chopped cilantro

To make marinade: whisk together yogurt, olive oil, yellow onion and spices in a medium bowl. Slice chicken into 1-inch pieces and add to the marinade. Toss to make sure each piece is well coated, then pour everything into a sturdy plastic bag and pop into the fridge for at least 4 hours or overnight.

Preheat the oven to 425°F.

Thread chicken onto wooden skewers, alternating with slices of red onion (depending on length of skewer, 2-4 pieces on each). Place skewers on a large baking sheet and cook for 10 minutes or until chicken is done. Serve with a sprinkling of chopped cilantro, if desired.

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