Chicken Tikka

Help! My Apartment Has a Kitchen Cookbook, p. 212

½ cup plain yogurt

1 garlic clove

1 tablespoon lemon juice

1 teaspoon corn oil

½ teaspoon ground ginger

½ teaspoon ground cumin

¼ teaspoon ground cinnamon

¼ teaspoon black pepper

¼ teaspoon chili powder

1/8 teaspoon ground cloves

Dash ground nutmeg

2 boneless chicken breast halves (about 10 ounces)

Put the yogurt into a medium-size bowl. Peel and finely chop the garlic and add to the yogurt. Add the lemon juice, oil, ginger, cumin, cinnamon, black pepper, chili powder, cloves, and nutmeg. Stir well.

So many awesome spices!

Cut the chicken breasts into strips ¼ inch wide and 2 inches long. 

The yogurt mixture smells really good.

Add the chicken to the yogurt mixture. Stir well to coat the strips, cover and refrigerate for at least 15 minutes or up to 2 hours.

To cook, put the chicken and yogurt mixture into a frying pan or wok and begin heating over high heat. Cook the chicken, stirring frequently, for 5 to 6 minutes, or until most of the liquid has evaporated. 

You really get nice moist chicken out of this.

The chicken will be firm and white. Serve immediately.

We ate ours over rice because I thought it was going to have more sauce than it did. It might have done better with a veggie side.

My Rating: 3/5 "This is a really easyfied, Americanized version of this dish, and what you gain in convenience you lose in taste. But if you just it just as a way to eat chicken as opposed to an authentic Indian treat it's pleasant enough."