Chicken Tikka



                                                        Hot off the Grill                                                   With Yogurt and Cilantro Sauce

Serves: 4-6


2 lbs, about 6-8, boneless, skinless chicken thighs, cut into 4-5 pieces

¼ cup fresh lemon juice

½ tsp salt

2/3 cup plain yogurt (I used soy yogurt and it works well)

1-2 tsp ground almonds (I used my food processor) If you are allergic to nuts, leave this out!

1 Tbsp grated ginger root

2 cloves garlic, minced

2 tsp paprika

1 ½ tsp garam masala (see note below)*

½ tsp turmeric

¼ tsp freshly ground white pepper

1 ¼ -1 ½ Tbsp Flying Olive Extra Virgin Olive Oil of Choice such as Flying Olive Garlic, Lemon, Harissa (some heat), or Cayenne Red Chili (spicy!) Extra Virgin Olive Oil or a combination of choice, divided

Yogurt sauce (optional): 2/3 cup plain yogurt with chopped fresh herbs such as cilantro, mint, or dill


In a large bowl, combine the chicken, lemon juice, and salt. Toss to coat well. In a smaller bowl, combine yogurt, almonds, ginger, garlic, paprika, garam masala,* turmeric, white pepper, and ¼- ½ tsp of the Flying Olive Extra Virgin of Choice or Combination of Choice. Blend well.

Pour yogurt mixture over chicken; toss to coat. Marinate for at least 30 minutes or, cover with plastic wrap and refrigerate overnight. Remove from refrigerator 30 minutes before grilling.

If using wooden skewers, soak them in water for at least an hour.

Prepare the grill to medium-high. Thread the chicken pieces onto the skewers (don’t crowd). A small wooden skewer will hold about 2-3 pieces. Grill chicken for 6-7 minutes on the first side. Turn, brush with the remaining Flying Olive EVOO of Choice, and grill 5-7 more minutes on the other side or until fully cooked. Serve with the optional yogurt sauce, if desired.

Leftovers are wonderful on a piece of grilled nann or pita bread with a little yogurt sauce. Yum!

*No garam masala? Here’s a quick recipe that makes about 2-3 Tbsp: 1 Tbsp ground cumin, 1 ½ tsp ground coriander, 1 ½ tsp ground cardamom (although I didn’t have any, and it was still good), 1 ½ tsp ground black pepper, 1 tsp cinnamon, ½ tsp ground cloves, ½ tsp nutmeg.

Submitted by Barb L.