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Chicken Tikka Sizzler
made with Arvinda's Tikka Masala
Often served in restaurants on a sizzler platter with vegetables, Chicken Tikka Sizzler is dish of skinless, boneless chicken pieces marinated in a spiced yogurt marinade and cooked over hot coals or in a tandoor, a clay oven. Try it on your barbecue! Serve on a bed of basmati rice with raita or with coriander chutney as an appetizer. Stuff into a pita or wrap with lettuce, tomatoes and red onions for a healthy lunch. Yum!
- Marinating Time
120 min - Cook Time
15 min - Serves
2 to 4
| ¼ CUP | thick plain yogurt (or non-dairy yogurt) |
| 1 TBSP. | ARVINDA’S TIKKA MASALA |
| 1 TSP. | lemon juice |
| ¼ TSP. | sea salt |
| 1 LB. | boneless chicken breasts, cubed |
| 8 | skewers |
| ½ | red onion, cut into thin slices, to garnish |
| ½ TSP. | ARVINDA’S GARAM MASALA, to garnish |
In a medium bowl, add the yogurt, ARVINDA’S TIKKA MASALA, lemon juice and salt. Mix well and add the chicken, coating it thoroughly. Cover and refrigerate for at least 2 hours (or overnight) to marinate.
Preheat the oven to 400F/200C/Gas Mark 6. Transfer the chicken to foil-lined baking sheet and bake for 15 minutes or until the chicken has lost its pinkness and the juices run clear. Remove from oven. Option: Grill on barbeque.
Transfer to a serving platter. Garnish with red onions and a sprinkling of ARVINDA’S GARAM MASALA. Serve with a variety of chutneys as an appetizer or on a bed of basmati rice and with naan for a meal.
