Grilled Chicken Tikka
By: Anonymous
Published: Monday, November 30, 2009 - 12:52pm

Ingredients




3 pounds boneless, skinless chicken thighs
Juice from 4 lemons
1 tablespoon salt (15ml)
1/2 cup plain yogurt (125ml)
3 tablespoons ground almonds (15ml)
1 tablespoon freshly grated ginger (15ml)
5 cloves of garlic
3 teaspoons paprika (15ml)
2 teaspoons garam masala (10ml)
1 teaspoon turmeric (5ml)
1/2 teaspoon freshly ground pepper (2.5ml)
1/2 teaspoon cayenne pepper (2.5ml)
Extra virgin olive oil

Preparation

1 Combine chicken lemon juice and salt in a large bowl and toss until the chicken is well coated. Place the chicken and the remaining liquid into a large plastic bag. 2 In another bowl, combine yogurt, almonds, ginger, garlic, paprika, garam masala, turmeric, pepper & cayenne. Mix well and pour over the chicken. Toss and coat the chicken in the mixture. Close the bag and place it in the fridge to marinate for 4 hours up to overnight. 3 Place some bamboo skewers into water and leave to soak for 30 - 45minutes. 4 Remove the chicken from the refrigerator 1/2 hour prior to cooking time. Leave it to come to room temperature 5 Preheat the grill to medium high heat. 6 Place two or three pieces of chicken on each bamboo skewer. Oil the grill grate and then place the skewers down in a way that the skewers are off the heat and the chicken is on. Cook with the lid up for 7 to 8 minutes per side.