If you're looking for a delicious healthy feast that rivals restaurant quality, look no further than this boneless tandoori chicken tikka. Diabetes-friendly!
Mix Greek yogurt, oil, garlic, ginger, lemon juice and salt with all spices. Ensure your container can adequately accommodate your chicken pieces.
Slice boneless chicken breast into large chunks by cutting each in half vertically, then slicing four pieces horizontally. 24 pieces in total.
The next step is to toss the chicken breast chunks into the marinade. Ensure all the pieces are coated. Refrigerate for 2 days!
Before cooking, submerge six wooden skewers in water for at least one hour to avoid burning during grilling.
Thread each piece of chicken into the skewers, making sure that all pieces are evenly spaced. Thread each skewer with 4 pieces.
Preheat the oven to broil. Position the tray on the middle-top shelf — this will allow the chicken tikka to get those beautiful char marks.
High in protein
Source of iron & vitamin C
Reduced in fat