You know you have too many cookbooks when you realize you've forgotten about some really good ones you haven't even tried yet. This happened to me recently when I saw my copy of Indian Inspired Gluten-Free Cooking staring back at me as if I'd never laid eyes on it before. Sssh, don't tell my BFF and fellow bringer of hot dinner Andrea; it was a gift from here MORE THAN A YEAR AGO.
OK, so new year, new goals, and one of mine is to use all of my cookbooks more.
With my one and only Indian cookbook, I decided to start with the Chicken Tikka Skewers, because my children recently discovered they love chicken tikka masala at one of our favorite Indian restaurants in Charlotte.
I also appreciated this dish because it goes with another goal: eating lighter. No sauce, no rice required. Next week, I'll tell you all about the side dish I made: Indian-spiced Brussels Sprouts.
Chicken Tikka Skewers
Adapted from Indian Inspired Gluten-Free Cooking
4 boneless chicken breasts, cut into bite-sized chunks
1/2 teaspoon cayenne pepper
1/2 teaspoon cardamom
1/2 teaspoon curry powder
1/4 teaspoon salt (plus more to taste)
1 tablespoon fresh lemon juice
1/2 tablespoon fresh grated ginger
3-4 garlic cloves, minced
8 (6-inch) wooden skewers, soaked in water for 30 minutes.
Whisk marinade ingredients together in bowl and add cubed chicken. Cover and refrigerate for 30-60 minutes.
Preheat broiler to 500 degrees. Line a baking sheet with foil and spray lightly with olive or vegetable oil.
Thread chicken pieces onto skewers, leaving about 1/4-inch space between piece to allow for even cooking. Place skewers on lined baking sheets. Spray chicken lightly with oil.
Broil for 20-25 minutes, turning halfway through.