Chicken Tikka Recipe
Combine chicken, lemon juice and salt in a non-aluminum medium bowl. Refrigerate 15 minutes.
Meanwhile, stir yogurt, cilantro, ginger, garlic, cumin, sugar, turmeric and cayenne pepper in a medium bowl. Pour over chicken. Stir until well coated. Refrigerate, covered, and let marinate at least 2 hours or overnight.
Preheat barbecue to medium-high. Meanwhile, soak a few bamboo skewers in hot water for about 20 minutes to prevent burning.
Thread chicken on skewers, about 4 pieces of chicken per kabob. Brush kabobs with margarine using a pastry brush.
Oil grill. Barbecue skewers, turning them occasionally, until an instant-read thermometer inserted into chicken reads 165°F, about 7 to 8 minutes. Serve over hot cooked basmati rice, if desired.
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Last updated: February 9th, 2021
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