Serves: 4
Total Calories: 392
1. Prepare the marinade. Then place the chicken in a large non-reactive bowl, add the marinade (saving about 1/4 cup to use for basting as you grill), and mix well, making sure all the pieces are well-coated. Cover the bowl and marinate the chicken in the refrigerator, at least 6 and up to 24 hours. (To prevent potential salmonella contamination, never marinate poultry, meat, or seafood at room temperature.)
2. When ready to cook, prepare the finishing glaze and set aside. Then, thread the marinated pieces of chicken on skewers (4 to 5 pieces per skewer) and discard the used marinade. (If you prefer, immediately boil the marinade about 5 minutes and then use it as a sauce. Boiling kills any bacteria.)
3. Preheat a grill over medium-high heat 375°F to 400°F and grill, turning and rotating the chicken until lightly charred on all sides and tender, about 20 minutes. Baste occasionally with the reserved marinade. During the last minute or so, baste with the finishing glaze. Transfer to a platter lined shredded greens. Garnish with lemon and tomato wedges, sliced scallions, and green chili peppers, and serve.
VARIATION: Place the skewered pieces in a broiler tray and grill about 8 inches from the heating element, until charred all over. Then heat the oven to 450°F, cover the skewers with foil, and bake until the chicken is soft and tender, about 25 minutes.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Basic Chicken Tikka Kabaabs recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.
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