Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken thighs, cut into 1-inch cubes
  • 1 tbsp (15ml) lemon juice, freshly squeezed
  • 1 tsp (5g) salt
  • 1 cup (240ml) plain Greek yogurt (full-fat or low-fat)
  • 2 tbsp (30ml) vegetable oil or sunflower oil
  • 2 tbsp (30g) ginger-garlic paste (equal parts ginger and garlic, finely minced or blended)
  • 1 tbsp (7g) ground coriander
  • 1 tbsp (7g) ground cumin
  • 1 tsp (5g) garam masala
  • 1 tsp (3g) turmeric powder
  • 1/2 tsp (1.5g) chilli powder (adjust to taste)
  • 1/2 tsp (3g) salt (adjust to taste)
  • 1/4 tsp (1.5g) black pepper
  • Fresh cilantro (coriander), chopped (optional)
  • Lemon wedges (optional)

Instructions:

  1. Toss the chicken cubes with lemon juice and salt. This helps tenderize the meat.
  2. In a separate bowl, whisk together the yogurt, oil, ginger-garlic paste, coriander, cumin, garam masala, turmeric, chilli powder, salt, and pepper until well combined.
  3. Add the chicken to the marinade and toss to coat evenly. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, for maximum flavour.
  4. Thread the marinated chicken cubes onto skewers, leaving a small space between each piece.
  5. Grill the skewers for 15-20 minutes, turning occasionally, until the chicken is cooked through and slightly charred. Internal temperature should reach 165°F (74°C).
  6. Garnish with fresh cilantro and serve hot with lemon wedges. Enjoy your chicken tikka skewers!