Chicken Tikka

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

Ingredients

  • 1 lb. , cut into 2.5 cm cubes
  • 3 Tbsp.
  • 0.75 tsp.
  • 1 cup
  • 2 Tbsp. chopped
  • 1 Tbsp. finely grated
  • 3 cloves , finely chopped
  • 1 tsp.
  • 1 tsp.
  • 1 tsp.
  • 0.25 tsp.
  • 1 Tbsp. , melted

  • Calories150
  • Total Fat3.5 g
  • Saturated Fat0.5 g
  • Trans Fat0 g
  • Polyunsaturated Fat0.9 g
  • Monounsaturated Fat1.1 g
  • Cholesterol65 mg
  • Sodium210 mg
  • Total Carbs3 g
  • Dietary Fiber0 g
  • Sugars2 g
  • Protein27 g
  • Calcium4 %
  • Iron4 %
  • Omega-30 g
  • Omega-60 g
  • Vitamin C4 %
  • Vitamin A2 %

Instructions

Combine chicken, lemon juice and salt in nonaluminum bowl. Refrigerate 15 minutes. 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. Thread chicken on bamboo skewers*, about 4 pieces of chicken per kabob. Brush kabobs with melted Becel® Original margarine using a pastry brush. Grill or broil kabobs, turning occasionally, until chicken is thoroughly cooked. Serve, if desired, over hot cooked basmati rice.