1 Boneless Chicken Breast (cubed)
1 tsp. Ginger (Adrak) (chopped & crushed)
2 cloves of Garlic (Lehsan) (crushed)
2/3 cup Plain Yogurt
1 tsp. Red Chilli Powder (Pisi Lal Mirch) (or to taste)
¼ tsp. Turmeric Powder (Pisi Haldi)
¼ tsp. Salt
¼ tsp. Curry Powder
¼ tsp. Garam Masala Powder
¼ tsp. Coriander Seeds (Saabut Dhania)
¼ tsp. Corn Starch
3 tbsp. Lemon Juice (Nimbu Arakh)
1 tbsp. Olive Oil (Zaitoon Ka Tail)
1) Mix together all of the ingredients (accept the corn starch) into a mixture. Take ½ cup of this combined mixture and set it aside for later (see step 3). Let the chicken marinate in the rest of the mixture for 3-4 hours.
2) After the chicken is done marinating, heat up the grill and grill the chicken on skewers.
When the chicken is cooked your tikkaa is ready to eat. For added intensity go to step 3 below –
3) While they are grilling take ½ cup of the marinade that was set aside and put it in a small saute pan. Before heating it, mix in the corn starch. Heat the sauce until it thickens and then let it bubble for a while. Set that aside until the chicken is done. Cover chiken with this mixture and serve.
Serve with chutney or rolled in Naan, Roti, Pita or Lebanese bread with Salad, Raita, Chutney.