Whenever I go to a BBQ restaurant, I have a difficult time choosing between chicken or beef. I usually lean toward chicken and save beef for special occasions. You really can’t go wrong with a spiced chicken on the BBQ.
Yield: 2 servings
Prep time: 60 minutes (up to overnight)
Cook time: 15 minutes
Equipment
- 2 metal or soaked bamboo skewers
- Heat safe basting brush
Ingredients
- 4 boneless chicken thighs, cubed
- 1 heaping spoonful chili powder
- 1 heaping spoonful Kashmiri red chili powder, optional (see Tips)
- 1 spoonful Garam Masala
- 1 spoonful dried fenugreek leaves
- ½ spoonful ajwain (carom seeds)
- 2 heaping spoonfuls salt, or to taste
- 3 heaping spoonfuls yogurt
- 2 splashes white vinegar
- 2 spoonfuls Ginger, turmeric and Garlic Paste
- 4 tablespoons unsalted butter, melted
Method
- In a large mixing bowl, add chicken; chili powder; Kashmiri red chili powder, if using; garam masala; fenugreek leaves; carom seeds; salt; yogurt; vinegar; and Ginger, Turmeric and Garlic Paste. Mix well to combine. Cover and transfer the bowl to the fridge to marinate for at least 1 hour or, preferably, overnight. (See Tips.)
- Remove the bowl from the fridge and place the chicken onto the skewers, evenly divided.
- Preheat your barbeque to high. Turn off one side of the barbeque or if using charcoal, move the briquettes to one side leaving half of the grill empty.
- Place chicken skewers directly over the heat and sear on all sides, about 1 to 2 minutes per side.
- Once the chicken is seared, liberally brush it with melted butter and transfer the skewers to indirect heat to finish the cooking process, about 7-10 minutes. Rotate the skewers frequently to ensure even cooking and brush with additional butter as needed.
- Remove chicken from the grill and carefully slide Chicken Tikka pieces off the skewers and onto a platter. Serve alongside naan and mint chutney.
Tips
- Kashmiri red chili powder is mainly used here for the colour. Feel free to omit it.
- To test chicken for seasoning, cook one cube of chicken on the stovetop until done. Adjust the seasoning if necessary.
Chia seeds and Greek yogurt bring protein, fiber, and healthy fats to this naturally sweet, satisfying dessert.
When I go to a certain restaurant, I have to order the katsu curry, with a number of small plates of course. I like serving this with some cucumber, pickled onions and a bit of soy sauce. Divine.
Everyone loves tacos, but they aren’t the most natural weight-loss food. By pairing white fish with a juicy mango salsa, this recipe gives us the best of both worlds – it’s filling and tastes superb!
These muffins are edible poetry. The earthy elegance of matcha meets the sweet tang of raspberries and the creamy allure of white chocolate in a muffin that’s as sophisticated as a first date at a five-star teahouse.
A healthy, easy breakfast crumble from Filling Meals by Lindsay Wilson.
Roasted in a sweet mustard glaze and served with a buttery gravy, Rick Stein‘s ham is a classic Christmas crowd-pleaser.
Spumoni is a molded Italian dessert made with pistachio, cherry, and either chocolate or vanilla gelato. The colors are beautiful, and the flavor is buonissimo.
Here we’re jazzing up a handy grain packet, meaning you get big flavour, fast.
Growing up in Germany, Verena remembers two camps when it came to potato salad: camp mayo and camp oil/broth.
One of my guilty go-to takeaways, perfect with a homemade flatbread and a yogurt dip. It’s so moreish and a lot cheaper than ordering in.
