Chicken Tikkas
Chicken Tikkas could be just the gluten free recipe you've been looking for. For 27 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. This recipe makes 18 servings with 35 calories, 5g of protein, and 1g of fat each. A mixture of mint chutney, salt, lime juice, and a handful of other ingredients are all it takes to make this recipe so tasty. It is brought to you by Epicurious. 16 people were glad they tried this recipe. From preparation to the plate, this recipe takes approximately 5 hours. Overall, this recipe earns a not so awesome spoonacular score of 14%. I Ain't Chicken Chicken: Crispy Roasted Chicken Breasts with Orange and Cardamom, The Best Shredded Chicken For Your Chicken Dishes + Homemade Chicken Broth, and Einat Admony's Chicken Soup With Gondi (Iranian Chicken and Chickpea Dumplings) are very similar to this recipe.
Servings: 18
Preparation duration: 30 minutes
Cooking duration: 270 minutes
Ingredients:
1/4 teaspoon cayenne
3/4 teaspoon garam masala (Indian spice mix)
1 tablespoon fresh lime juice
Accompaniment: cilantro mint chutney
1/2 teaspoon salt
1/2 cup thick plain whole-milk yogurt such as Greek
1 lb skinless boneless chicken thighs, cut into 1-inch cubes
Equipment:
bowl
grill
plastic wrap
skewers
Cooking instruction summary:
Preparation Stir together all ingredients except chicken in a medium bowl, then add chicken, stirring to coat. Marinate, covered and chilled, 30 minutes to 1 hour. Prepare a grill for direct-heat cooking over medium-hot charcoal (moderately high heat for gas). While grill is heating, thread 3 or 4 pieces of chicken onto each skewer, leaving a little space between pieces, and transfer to a tray lined with plastic wrap. Oil grill rack, then grill chicken, covered only if using a gas grill, turning occasionally, until browned and just cooked through, 5 to 7 minutes total.
Step by step:
1. Stir together all ingredients except chicken in a medium bowl, then add chicken, stirring to coat. Marinate, covered and chilled, 30 minutes to 1 hour.
2. Prepare a grill for direct-heat cooking over medium-hot charcoal (moderately high heat for gas).
3. While grill is heating, thread 3 or 4 pieces of chicken onto each skewer, leaving a little space between pieces, and transfer to a tray lined with plastic wrap.
4. Oil grill rack, then grill chicken, covered only if using a gas grill, turning occasionally, until browned and just cooked through, 5 to 7 minutes total.
Nutrition Information:
covered percent of daily need
