Chicken Tikka Kebabs (Page 2 ) | February 3, 2025

Annonce:

1. Prepare the Marinade:
In a large bowl, whisk together the Greek yogurt, olive oil, lemon juice, tomato ketchup, garlic paste, salt, black pepper, Kashmiri chili powder, cumin powder, turmeric powder, garam masala, and crushed kasuri methi.
Mix well until you have a smooth and well-blended marinade.
2. Prepare the Chicken:
Clean and wash the chicken thighs thoroughly, then pat them dry with a kitchen towel.
Cut each thigh into halves or bite-sized pieces, depending on your preference.
Add the chicken pieces to the marinade a few at a time, ensuring that each piece is fully coated with the yogurt-spice mixture.
Once all the chicken is coated, cover the bowl with plastic wrap and refrigerate for at least 3-4 hours, or preferably overnight for the best flavor absorption.
3. Skewer the Chicken:
Preheat your oven to 425°F (220°C).
Take two metal or wooden skewers in hand (soaked in water if using wooden skewers) and begin threading the marinated chicken pieces onto the skewers.
Keep the pieces flat and close to each other to ensure even cooking, and aim for 7-8 pieces per 12” skewer.
4. Cook the Kebabs:
Line a baking sheet with aluminum foil and place the skewers on top, making sure the tips of the skewers hang over the edges of the pan. This will allow for easy rotation and even cooking.
Drizzle some of the melted butter over the top of the chicken.
Place the skewers in the preheated oven and roast for about 20 minutes.
Remove the baking sheet, rotate the skewers, and pour the remaining melted butter over the other side of the chicken.
Continue cooking for another 20-25 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
5. Serve:
Once the kebabs are fully cooked and slightly charred, remove them from the oven and allow them to rest for a few minutes.
Garnish with freshly chopped cilantro and serve with warm naan or pita bread.
Serve alongside a fresh onion salad and lemon wedges for an authentic and refreshing accompaniment.
Enjoy your delicious homemade Chicken Tikka Kebabs!
Cooking Tips:
Marinating Time: For the best flavor, allow the chicken to marinate overnight. This gives the spices ample time to penetrate the meat, resulting in a more flavorful kebab.
Use Chicken Thighs: Chicken thighs are recommended over chicken breasts as they stay more tender and juicy during cooking. Breasts tend to dry out quicker.
Kashmiri Chili Powder: This spice adds a rich red color without too much heat. If you prefer milder kebabs, you can substitute it with paprika.
Basting with Butter: Don’t skip the step of basting the chicken with butter during cooking. It adds extra flavor and helps in giving the kebabs a beautiful golden color.
Grill Option: If you prefer grilling, cook the kebabs over medium-high heat for about 15-20 minutes, turning frequently to ensure even cooking.
Nutritional Information (per serving):
Calories: 320 kcal
Carbohydrates: 7g
Protein: 30g
Total Fat: 19g
Saturated Fat: 5g
Sodium: 650mg
Fiber: 1g
Sugar: 2g
FAQs:
1. Can I use chicken breasts instead of thighs?