Chicken Tikka
(makes 4 servings)
Ingredients:
4 skinless and boneless chicken breasts
1/2 teaspoon salt (optional -- Nutrition Facts calculated without salt)
4 tablespoons freshly squeezed lemon juice
Marinade:
2/3 cup plain nonfat yogurt
2 garlic cloves, crushed
1 inch piece of fresh ginger root, smashed and chopped
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon ground coriander
1/2 teaspoon ground turmeric
Dipping Sauce:
2/3 cup plain nonfat yogurt
2 tablespoons fresh mint, chopped
Directions:
1. Cut chicken into 1-inch cubes. Sprinkle with salt and lemon juice.
2. In a small bowl, combine all marinade ingredients and mix well.
3. Thread chicken onto skewers. Brush marinade on all sides then cover and marinate in refrigerator for at least 2 hours.
4. Prepare grill.
5. Grill chicken for 15-20 minutes, turning often, until cooked through.
6. In a small bowl, make the dipping sauce by combining the yogurt and mint.
Reprinted with permission by Public Health - Seattle & King County
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(makes 4 servings)
Ingredients:
4 skinless and boneless chicken breasts
1/2 teaspoon salt (optional -- Nutrition Facts calculated without salt)
4 tablespoons freshly squeezed lemon juice
Marinade:
2/3 cup plain nonfat yogurt
2 garlic cloves, crushed
1 inch piece of fresh ginger root, smashed and chopped
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon ground coriander
1/2 teaspoon ground turmeric
Dipping Sauce:
2/3 cup plain nonfat yogurt
2 tablespoons fresh mint, chopped
Directions:
1. Cut chicken into 1-inch cubes. Sprinkle with salt and lemon juice.
2. In a small bowl, combine all marinade ingredients and mix well.
3. Thread chicken onto skewers. Brush marinade on all sides then cover and marinate in refrigerator for at least 2 hours.
4. Prepare grill.
5. Grill chicken for 15-20 minutes, turning often, until cooked through.
6. In a small bowl, make the dipping sauce by combining the yogurt and mint.
Reprinted with permission by Public Health - Seattle & King County
Send Page To a Friend
