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Low-fat Recipe
This Chicken Tikka recipe has a delicate tang
and is very tender. The Pineapple gives little sweetness to the
chicken.
Serves : 6
Ingredients:
-
1 cup Canned Pineapple
-
2 cups Chicken - skinned, boned
and cut into small cubes
-
1/2 Red Bell pepper, cut
into small cubes
-
1/2 Green Bell pepper, cut into
small cubes
-
1 Large Onion, cut into small
cubes
-
6 Cherry Tomatoes
-
1 tbsp. fresh coriander,
chopped
-
1/2 tsp. garlic paste
-
2 tbsp. low-fat plain yogurt
-
1tsp. Salt or to taste
-
1tsp. chilli powder or to taste
-
1tsp. coriander powder
-
1tsp. cumin powder
-
few drops of orange food
colouring
-
1 tbsp. vegetable oil
Preparation:
- Drain the pineapple juice into a bowl. Reserve 8 large
chunks of pineapple and squeeze the juice from the remaining
chunks and set aside. There should be at least 1/2 cup of
pineapple juice.
- In a large mixing bowl, mix together salt, chilli powder,
cumin powder, coriander powder, chopped fresh coriander, yogurt
and orange food color. Pour in the pineapple juice and mix well.
- Add the chicken cubes to the mixture and set aside to
marinate for about 11/2 hours.
- Pre-heat the grill to medium . Arrange the chicken
pieces, vegetable cubes and reserved pineapple chunks
alternately on 6 skewers.
- Baste the kebabs with the oil, the place the skewers on a
grill tray. Grill or broil, turning and basting the chicken
pieces with marinade regularly for about 15 minutes.
- Once the chicken pieces are cooked, remove them from the
grill and serve hot with your favorite
chutney.
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