Tandoori Chicken Tikka
Spice up your summer chicken kebabs using tandoori twist!
Course Dinner
Cuisine Indian
- 1 cup Greek yogurt, plain
- 3 tbsp olive oil
- 2 tbsp tandoori twist
- 2 tbsp lemon juice
- 2 tsp salt
- 2.5 lbs. chicken cut into bite size pieces (skinless/boneless) thighs or breasts
- skewers
- melted butter or olive oil for brushing
- lime wedges and dash of tandoori twist for garnishing
Turmeric Rice
- 2 tbsp olive oil
- 1/4 cup onion, finely diced
- 4 garlic cloves, minced
- 1 cup basmati or jasmine rice (rinsed well)
- 1/2 cup chicken broth
- 1 bay leaf
- salt/pepper to taste
- 1/2 tsp turmeric
- cilantro or parsley for garnishing
Tandoori Chicken Tikka
Prepare the yogurt marinade: In a medium bowl, stir together the yogurt, olive oil, tandoori twist, lemon juice, and salt. Add the chicken to the yogurt marinade; stir to coat. Cover and refrigerate for at least 30 minutes up to 24 hrs.
If using wooden skewers, soak them in water for at least 30 minutes before baking. Pre-Heat the oven to 400 degrees. Remove the chicken from the marinade and thread onto skewers and place on an aluminum foil-lined large baking sheet. Bake for 10-12 minutes.
Remove from oven baste with olive oil or melted butter and flip. Turn oven to 420 degrees F. and bake for another 10-12 minutes. Broil on high for 2-3 minutes for the charcoal look/flavor. Remove from oven and lightly sprinkle with tandoori twist. Serve with lime wedges!
Air Fry
Line the drip tray of the fryer with aluminum foil. Place the marinated chicken pieces in the basket in a single layer. Air fry at 400 Degrees F for 8-10 minutes. Baste with butter, flip, and baste with butter on the other side. Air fry for another 8-10 minutes until the chicken is cooked and slightly charred
Turmeric Rice
Rinse rice until water runs clear, drain. In a medium saucepan over medium heat, add olive oil. Add onion and garlic, saute until softened (3-4 minutes). Add rice and turmeric. Stir until combined.
Add chicken broth and bay leaf, cover pan. Increase heat and bring to a boil. Reduce heat, allow to simmer 15-20 minutes, or until liquid is absorbed. Remove from heat and allow to sit for 5 minutes. Remove bay leaf, fluff with a fork and garnish with cilantro or parsley.