top of page

Chicken Tikka


Prep Time: 125 mins

Cook Time: 20 mins

Servings: 6

What You'll Need (Marinade) :

1 cup Snowville Creamery 6% plain yogurt

1 1/2 pounds boneless, skinless chicken breast cut into strips or large cubes

2 tbsp lemon juice

2 tsp cumin

2 tsp cinnamon

1 tsp red pepper flakes

1 tsp salt

1 tsp grated fresh ginger

What You'll Need ( Sauce ) :

1 1/2 cups Snowville Creamery half & half

1 tsp cumin

1 tsp paprika

1 tsp garam masala

1/2 tsp salt

1 tbsp butter

2 tbsp flour

2 cloves garlic, minced

1 jalapeño chili, minced

2 tsp ground coriander

1 8 oz. can tomato sauce

1/2 cup chopped cilantro

Snowville Products

6% cutout.png
HH  1000x1000 - Copy.png

Combine everything on the marinade list, including the chicken. Marinate in a plastic Ziploc gallon bag in the fridge for at least 2 hours (overnight is better.)

If you have a gas grill or grill pan, grill the chicken until slightly undercooked. If you have a charcoal grill, thread the chicken onto skewers first.

Set the lightly grilled chicken aside on a plate. Melt the butter and flour in a large deep skillet over medium heat. Add the garlic and jalapeño, and stir for a minute. Stir in the seasonings and salt. Add the tomato sauce, and stir for one minute. Add the half-and-half, and simmer until the sauce thickens.

​Add the chicken to the sauce (remove it from the skewers if you did this) and let simmer for a couple of minutes. Serve with basmati rice.

bottom of page