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Chicken Tikka

Tony Christie, Sean Laurenz
Prep time 10 mins
Cook time 14 mins
Marinate time 3 hrs
Yield Makes 4 servings
Thick Greek yogurt helps the marinade stick to the chicken.

Ingredients

  • 2 cups plain Greek yogurt
  • 1 teaspoon minced garlic
  • 2 tablespoons curry powder
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1 teaspoon cracked black pepper
  • 1 3/4 pounds skinless, boneless chicken thighs (about 8 thighs)
  • Sweet chili sauce
  • Hot cooked rice

How to Make It

  1. Combine first 7 ingredients in a large bowl; stir well. Add chicken, turning to coat. Cover and chill 3 hours.

  2. Remove chicken from marinade, discarding marinade. Thread 2 chicken thighs on each of 4 wooden skewers. Grill skewers over medium-high heat (350° to 400°) for 7 to 10 minutes on each side or until cooked through. Serve with sweet chili sauce and hot cooked rice.

Reprinted with permission from LIFE'S A BEACH COTTAGE: SECOND HELPINGS, MODERN MUSEUM PUBLISHING, 2008; www.MODERNMUSEUM.CO.ZA