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Chicken Tikka

There’s a reason this is on menus around the globe. We’ve had it at home and abroad, in foreign pubs and at dinner parties. Here’s our take.

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  • Cooking time7 min
  • Prep time15 min
  • Servings4
recipe image Chicken Tikka


  • 1 lb. (500 g) boneless, skinless chicken breasts, cut into 2.5 cm cubes
  • 3 Tbsp. (45 mL) lemon juice
  • 3/4 tsp. (3 mL) salt
  • 1 cup (250 mL) non-fat plain yogurt
  • 2 Tbsp. (30 mL) chopped fresh cilantro
  • 1 Tbsp. (15 mL) finely grated fresh ginger
  • 3 cloves garlic, finely chopped
  • 1 tsp. (5 mL) ground cumin
  • 1 tsp. (5 mL) turmeric
  • 1 tsp. (5 mL) sugar
  • 1/4 tsp. (1 mL) cayenne pepper
  • 1 Tbsp. (15 mL) Becel® Original margarine, melted

Nutritional Guidelines (per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)


  1. Combine chicken, lemon juice and salt in nonaluminum bowl. Refrigerate 15 minutes.
  2. Combine yogurt, cilantro, ginger, garlic, cumin, turmeric, sugar and cayenne pepper. Pour over chicken, then stir until chicken is well coated. Cover and marinate in refrigerator at least 2 hours or overnight.
  3. Thread chicken on bamboo skewers*, about 4 pieces of chicken per kabob. Brush kabobs with melted Becel® Original margarine using a pastry brush.
  4. Grill or broil kabobs, turning occasionally, until chicken is thoroughly cooked. Serve, if desired, over hot cooked basmati rice.
*soak skewers in water for about 30 minutes to prevent burning.

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