Dairy-Free Egg-Free Chicken Tikka Bites
Bite-sized marinated chicken pieces cooked in a dairy-free, egg-free marinade, perfect for snacking.
Ingredients
- about 450 g Boneless, Skinless Chicken Breast
- 1/2 cup Dairy-Free Yogurt (e.g., Coconut or Soy)
- 2 tbsp Lemon Juice
- 1 tbsp Ginger-Garlic Paste
- 1 tsp Turmeric Powder
- 1 tsp Garam Masala
- 1/2 tsp Red Chili Powder
- 1 tsp Cumin Powder
- to taste Salt
- 1 tbsp Oil
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Cut the about 450 g boneless, skinless chicken breast into bite-sized pieces, about 2.54 cm cubes.
- 2In a medium bowl, combine the 1/2 cup dairy-free yogurt, 2 tbsp lemon juice, 1 tbsp ginger-garlic paste, 1 tsp turmeric powder, 1 tsp garam masala, 1/2 tsp red chili powder, 1 tsp cumin powder, and salt to taste.
- 3Add the cut chicken pieces to the bowl with the yogurt mixture. Stir well to ensure all chicken pieces are evenly coated. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes.
- 4Heat 1 tbsp oil in a large skillet over medium-high heat, approximately 204.4°C (200°C).
- 5Carefully add the marinated chicken pieces to the hot skillet in a single layer, ensuring not to overcrowd the pan. Cook for 5-7 minutes per side, or until the chicken is browned and cooked through. The internal temperature should reach 74°C.
- 6Remove the chicken bites from the skillet and let them rest for 2-3 minutes before serving.
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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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