Recipe: Skewered chicken (murgh tikka)

Published: Wednesday, Jul. 31, 2013 - 12:00 am | Page 4D
Last Modified: Wednesday, Jul. 31, 2013 - 6:51 am

Prep time: 20 minutes

Marinate time: Overnight

Cook time: 10-15 minutes

Serves 4

Adapted from "The Yogurt Cookbook: Recipes From Around the World" by Arto Der Haroutunian (Interlink Books, $35, 306 pages). The author suggests serving it with a tomato- and-onion salad, rice pilaf or the Indian bread chapati. We used 2 percent Greek yogurt.


2 pounds boneless, skinless chicken breasts or thighs

1 onion, roughly chopped

2 cloves garlic, roughly chopped

1 tablespoon plus 1 teaspoon finely chopped fresh ginger

Juice of 1 large lemon

1 1/4 cups plain Greek yogurt

2 teaspoons ground coriander

2 teaspoons salt, or to taste

1/2 teaspoon ground cumin

3 tablespoons chopped fresh cilantro or mint


Cut chicken into 1-inch cubes. Put the onion, garlic, ginger and lemon juice in a blender; purée until smooth. Empty paste into a large nonreactive bowl. Add yogurt, coriander, salt and cumin; mix well. Add chicken pieces; turn until well coated.

Cover; refrigerate overnight.

Remove chicken from marinade, discarding marinade; thread pieces on skewers. Cook on a grill or under a broiler, turning frequently, 10-12 minutes. Serve sprinkled with chopped mint or cilantro.

Per serving: 255 calories, 6 g fat, 2 g saturated fat, 127 mg cholesterol, 1 g carbohydrates, 46 g protein, 228 mg sodium, 0 g fiber.

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