Grilled Chicken Tikka served dry with rice or on roti is a quick and healthy meal that is easy to make. Keto friendly with a little bite of spice makes this dish a house favorite. Marinade your chicken for minutes or days. This chicken is ready to put on the grill any time.
You can, purchase grocery items below, prep all the items, marinade chicken, and store it in an air tight container in the refrigerator until you are ready to grill. Literally, it takes just the time to cook the rice and you are ready to eat.
Grocery List for Dry Tikka Marinade:
- 2 Tbsp avocado oil or olive oil
- 1/2 tsp salt
- 2 Tbsp jalapeno juice
- 1 tsp garlic minced
- 3/4 tsp ginger minced
- 2 Tbsp PIYMF Dry Tikka Powder
- 2 Tbsp nonfat yogurt
- fresh chopped cilantro for garnish
Instructions for Marinading the Chicken:
Rinse chicken in cold water and dry well, cut into one inch cubes and then place in a bowl. Sprinkle salt over chicken and pour jalapeño juice over chicken pieces. Mix in garlic and ginger and then the Tikka Powder followed by nonfat yogurt. Set chicken to marinade for 30 minutes up to a couple hours and even a couple of days.
Instructions for Cooking the Chicken:
When you are ready to cook your Chicken Tikka remove it from the refrigerator and set it on the counter to come to room temp . Heat grill pan over med high heat. Brush 2 Tbsp sesame oil on the pan. When it is hot, lay chicken cubes on the pan. The pan should sizzle. Once the liquid has sizzled off cover chicken lightly with foil an cook for a total of 4 min. Turn each piece of chicken and cook for another 2 min. Place onion and bell pepper atop the chicken pieces and cook stirring every 1 min. BV Cfor 3-4 minutes only. You want you vegetables to be crisp not limp. Remove chicken and vegetables and let chicken rest for 2-3 minutes. Garnish with cilantro.
Serve: Over Rice, With Tikka Sauce and Raita, In a Naan or Roti.