Tandoori Chicken Tikka (Dairy & Nut-Free)

Ingredients

• about 680 g Boneless, Skinless Chicken Breast
• 2 tbsp Ginger-Garlic Paste
• 2 tbsp Lemon Juice
• 3 tbsp Tandoori Masala
• 0.5 tsp Turmeric Powder
• 1 tsp Red Chili Powder
• 0.5 tsp Garam Masala
• 2 tbsp Vegetable Oil
• 0.5 cup Dairy-Free Yogurt (Coconut)
• to taste Salt

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cut the about 680 g boneless, skinless chicken breast into 2.54 cm cubes.
2. 2In a large bowl, combine the 2 tbsp ginger-garlic paste, 2 tbsp lemon juice, 3 tbsp tandoori masala, 0.5 tsp turmeric powder, 1 tsp red chili powder, 0.5 tsp garam masala, 2 tbsp vegetable oil, 0.5 cup dairy-free yogurt, and salt to taste. Mix these ingredients together until well combined.
3. 3Add the about 680 g of cubed chicken to the marinade. Use your hands or a spoon to ensure every piece of chicken is fully coated. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to penetrate the chicken.
4. 4Preheat your oven to about 205°C (200°C).
5. 5Thread the marinated chicken pieces onto skewers, leaving a small space between each piece. If using wooden skewers, ensure they have been soaked in water for at least 30 minutes to prevent burning.
6. 6Place the skewers in a single layer on a baking sheet that has been lined with parchment paper.
7. 7Bake for 20-25 minutes. Halfway through the baking time, turn the skewers over. The chicken is cooked through when it is no longer pink inside and has a slightly charred exterior. For food safety, the internal temperature should reach 74°C.
8. 8Remove the chicken from the oven and let it rest for 5 minutes before serving hot.

Substitutions

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