Thursday, June 28, 2012

A Recipe from my book

Chicken Tikka

Tikkas are small pieces of boneless meat marinated in spices and yogurt that are later grilled or baked.

This recipe would be perfect for your 4th of July entertaining. Once you taste these succulent tikkas, I am sure they will be a favorite in your entertaining repertoire.

Serves: 6 – 8
  • 2 pounds boneless, skinless chicken breast
  • 1 orange bell pepper, seeded and cut into 2 inch pieces
  • 1 red onion, cut into 2 inch pieces
  • 1 cup Greek yogurt
  • 2 tablespoons sour cream
  • 2 tablespoons finely minced fresh ginger
  • 2 tablespoons minced garlic
  • ¼ cup lime juice
  • 1 teaspoon -  1 tablespoon cayenne
  • 1 tablespoon canola oil
  • 1 teaspoon  curry powder
  • 1½ teaspoons salt or to taste

  • Metal or bamboo skewers
  • 2 tablespoons oil for basting

  • Cilantro chutney or Cilantro-mint chutney from my new book
  •  Cut chicken into 2 inch cubes. Transfer chicken, peppers and onion to a non-reactive bowl. Whisk all the ingredients for marinade in a small bowl. Add marinade to the chicken pieces, peppers and onions. Mix thoroughly with the marinade to make sure all pieces are coated with the marinade. Cover and transfer to the fridge and marinade for 4 – 24 hours.

If you are using bamboo skewers, soak them in water at least for an hour.

Preheat oven to 400˚F.

Tread marinated pieces onto metal or bamboo skewers. Line the edged baking sheet with a metal rack. Place skewers on to the rack and bake 16 - 18 minutes, turning once and basting with the oil in the middle of the baking. During last 2 - 3 minutes of baking you can place them under the broiler to char the pieces.  When they are ready, you can baste the skewers with the rest of the oil. Serve with cilantro chutney or cilantro – mint chutney from my new book.

My new book,  Trader Joe's Simply Indian Kindle version is ready to order on Amazon. This book has simple Indian recipes using only Trader Joe's ingredients.

For more memorable centerpieces, tablescapes, and recipes (including vegetarian, gluten free and vegan recipes), please check out my book, Entertaining From an Ethnic Indian Kitchen, at my website


  1. This recipe looks fabulous. Wow this was a wonderful post. I would love it if you would share it at our WIW linky party. I hope you can join us.


  2. Hola, Hi, Cilantro is the most important herb in my country, Venezuela, you say cilantro chutney, we say GUASACACA, (pronunciation: wasacaca) sort of cilantro's pesto. Our chutney is cooking fruits or vegetables with sugar and vinegar and spices, boiling, etc. Our guasacaca is fresh, without cook, mixing cilantro, onion, garlic, green sweet pepper, olive oil or corn oil (as you wish), salt, vinegar, drops of lemon juice, and ready. Optional: you can add water or mayonese or better with cream cheese for dips, try it and tell me later ;-) Im @nantronica

  3. Wow, I love the chicken and the dip sounds incredible. Please share this recipe on my foodie friday party today. I'll pin it too.

  4. This looks great... I think I am going to have to check out your book. Thanks for sharing.


  5. Loved the recipe, just delicious! Thanks for sharing with us at Ivy and Elephants, it is a feature this week! Please stop by and grab a featured button.

  6. i love your blog, keep up the good work.

  7. Chicken Tikka recipe is a excellent taste and good for health. Easy preparation of Vegetarian recipes and everyone like these all recipes.

  8. I'd like to invite you to join me at the Clever Chicks Blog Hop this week!

    I hope to see you there!
    Kathy Shea Mormino
    The Chicken Chick