If I were to make a list of things I crave, dishes containing Indian flavors would be at the top of that list. Whether it’s curry or biryani, saucy or grilled, spicy or mild, if it was seasoned with coriander, chilies, cardamom, fenugreek and garam masala, you can count me in! I just love the warm, inviting smells that fill my kitchen when I am cooking with classic Indian spices.
There has always been a fierce tie between butter chicken and tikka masala for the top spot on my list and I usually decide which one I will be indulging in according to the current weather situation. If its below 50 degrees, I go with a big bowl of butter chicken (heavy on the sauce with two pieces of naan, please), but if its above 50 or 1,000 degrees like it has been around here for the past week, then I go for the tikka masala. Why, you ask? Well, tikka masala, especially in skewer form like we are making today, does not have to be warm to be delicious, so when the weather is hot and sticky, I can grab one of these skewers and an icy beverage and enjoy a summertime version of my favorite Indian flavors.
Let’s get started…
Begin by cutting 2-3 pounds of boneless skinless chicken into 1 inch cubes. For the marinade, gather 1/3 cup of plain Greek yogurt, 1/4 cup of extra virgin olive oil, 1 teaspoon of ginger paste, 1 tablespoon fresh minced garlic, 1 tablespoon of fresh lime juice, 1 tablespoon of garam masala, 2 teaspoons of chili powder, 2 teaspoons of ground cumin, 1 teaspoon of paprika, 1 teaspoon of dried coriander, 1 teaspoon of salt, 1 teaspoon of turmeric, 1/2 teaspoon of fenugreek, 1/4 teaspoon cayenne powder and 1/4 teaspoon of black pepper.
Combine all of the marinade ingredients in a small bowl.
Place the cubed chicken in a large glass bowl and add the marinade. Mix until all of the chicken is coated with marinade and cover the bowl tightly with plastic wrap. Chill the marinating chicken for 30 minutes to several hours.
When you are ready to grill your chicken, thread 6-7 pieces onto metal or bamboo skewers and discard to remaining marinade.
Place a flat griddle or grill pan over medium heat and allow the pan to pre-heat for several minutes.
Grill the skewers for several minutes on all sides or until your skewers are deeply golden brown and caramelized and the chicken is cooked through with an internal temperature of 165 degrees.
Look at that color! These skewers have developed the most beautiful deep golden color from the chili powder, turmeric, paprika and garam masala. The yogurt has tenderized the interior of each piece of chicken and the grill has lightly charred and caramelized the exterior to crispy perfection.
I love pairing these chicken tikka masala skewers with some creamy cilantro lime dipping sauce, a big pile of cilantro lime rice and some warm naan or pita bread. I just love tearing off a piece of naan, wrapping it around a piece of that gorgeous chicken and then I dip the whole thing into the cilantro lime dip and I am instantly in love.
If you have already fallen in love with the classic flavors of Indian food or are interested in expanding your palates horizons, give these chicken tikka masala skewers a try. You are going to love them…
Chicken Tikka Masala Skewers
Ingredients
- 2-3 pounds of boneless skinless chicken breasts, cubed
- 1/3 cup of plain Greek yogurt
- 1/4 cup of extra virgin olive oil
- 1 teaspoon of ginger paste
- 1 tablespoon of garlic paste
- 1 tablespoon of fresh lime juice
- 1 tablespoon of garam masala
- 2 teaspoons of chili powder
- 2 teaspoons of ground cumin
- 1 teaspoon of paprika
- 1 teaspoon of dried coriander
- 1 teaspoon of salt
- 1 teaspoon of turmeric
- 1/2 teaspoon of fenugreek
- 1/4 teaspoon of cayenne pepper
- 1/4 teaspoon of black pepper
Instructions
- Place cubed chicken in a large glass bowl
- Combine marinade ingredients in a separate bowl
- Add marinade to the chicken and mix until fully incorporated
- Cover the bowl tightly with plastic wrap and chill for 30 minutes to 4 hours
- Thread marinaded chicken onto skewers and discard the remaining marinade
- Allow a grill pan or flat griddle to preheat for several minutes over medium heat
- Grill the skewers for several minutes on each side or until all sides are golden brown and the chicken is cooked through with an internal temperature of 165 degrees
- Serve with cilantro lime rice and cilantro dipping sauce (optional)
