Grilled Chicken Tikka - Rob Rainford

Total Time: 24 hrs 14 mins Preparation Time: 24 hrs Cook Time: 14 mins

Ingredients

• Servings: 6
• 3 lbs boneless skinless chicken breasts
• 4 lemons, juice of
• 1 tablespoon salt (15ml)
• 1/2 cup plain yogurt (125ml)
• 3 tablespoons ground almonds (15ml)
• 1 tablespoon of freshly grated gingerroot (15ml)
• 5 garlic cloves
• 3 teaspoons paprika (15ml)
• 2 teaspoons garam masala (10ml)
• 1 teaspoon turmeric (5ml)
• 1/2 teaspoon fresh ground pepper (2.5ml)
• 1/2 teaspoon cayenne pepper (2.5ml)
• extra virgin olive oil

Recipe

• 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 ½ 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.