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Chicken Tikka

  • Cooking time7 min
  • Prep time15 min
  • Recipe serves 4


  • 1 lb. boneless, skinless chicken breasts , cut into 2.5 cm cubes
  • 3 Tbsp. lemon juice
  • 3/4 tsp. salt
  • 1 cup non-fat plain yogurt
  • 2 Tbsp. chopped fresh cilantro
  • 1 Tbsp. finely grated fresh ginger
  • 3 cloves garlic , finely chopped
  • 1 tsp. ground cumin
  • 1 tsp. turmeric
  • 1 tsp. sugar
  • 1/4 tsp. cayenne pepper
  • 1 Tbsp. BecelĀ® Original margarine , melted

Nutrition facts

Total Fat3.50 g
Saturated Fat0.500 g
Trans Fat0.000 g
Polyunsaturated Fat0.900 g
Monounsaturated Fat1.100 g
Cholesterol65 mg
Sodium210 mg
Total Carbs3.00 g
Dietary Fiber0.0 g
Sugars2.00 g
Protein27.00 g
Calcium4 %
Iron4.00 %
Omega-30.00 g
Omega-60.00 g
Vitamin C4.0 %
Vitamin A2.0 %


  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 BecelĀ® 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.