CHICKEN TIKKA MASALA RECIPE

4 skinless, boneless chicken thighs, cut into strips
(may use skinless, boneless chicken breasts)

Making the Tikka Paste
2/3 cup plain yogurt
2 tablespoons lemon juice
1 tablespoon garlic and ginger paste
1 tablespoon tomato paste
2 teaspoons Garam Masala
2 black cardamom pods ( seeds only)
1/2 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon chili powder
salt

4 wooden or 4 metal skewers
*If using wooden skewers, you will need to soak the skewers in water for at least 20 minutes to keep
them from burning during the cooking process. Not necessary if using metal skewers.

1.
First start out by making the paste for the chicken, mix the yogurt, lemon juice, garlic and ginger
paste, garama masala, tomato paste. cardamom seeds, cumin, coriander, paprika,
chili powder and salt to your taste in a bowl. Add the chicken pieces to the bowl and mix until all the
chicken is covered by the paste. Cover and chill so the mixture can marinate up to 24 hours but
if you don't have that much time then you can marinate at room temperature for
35 to 40 minutes.

2.
Remove the chicken from the refrigerator if using the 24 hour method. Let sit at room
temperature for about 15 minutes before starting the broiling process. Preheat the broiler.
Thread the marinated chicken pieces onto the skewers. Lightly spray the broiler pan with non-stick
cooking spray and add the skewers to the pan.

3.
Broil the chicken for 13-15 minutes turning the chicken skewers over at least once. You may
also use any left over marinade to baste the chicken while turning if there is any remaining. You
want to cook the chicken until the juices run clear and there is lightly charred marks on the chicken.

4.
You can serve this in different ways. You may serve this with a side of chutney and naans
(Indian Bread) or you may serve this over a bed of flavored rice for a complete meal.