Salt, Garlic, Ginger, Water, Lactic Acid, Corn Starch, Spices, Lemon Juice, Distilled Vinegar, Skimmed Milk Powder, Yogurt (Milk, Cultures), Spice Extract (Paprika Oleoresin), and Asafoetida (Wheat)
Cooking: You Will Need: 1 lb skinless chicken breasts; 1 pack of Kitchens of India Tandoori Tikka Marinade. Barbeque Preparation: 1. Score chicken breasts on both sides for marinade to penetrate deeper. 2. Cut chicken into 1 inch cubes and combine with Kitchens of India Tandoori Tikka Marinade in a bowl. Ensure all sides are evenly covered with the mix. 3. Let chicken rest in the refrigerator for 3 to 6 hours or overnight. 4. Preheat the grill for medium-high heat. Thread 6 to 8 chicken cubes onto each skewer. 5. Lightly oil the grill grate and place the skewers on the grill. Turn them around and brush midway with reserved marinade and butter. Grill until chicken has grill spots on them and no juice runs (approx. time: 12 to 15 minutes). Discard the leftover marinade. Cooking Tip & Serving Suggestion: 1. If using wooden skewers, soak them in cold water for 30 minutes; else use metal skewers. 2. Tandoori Tikka Kebabs are best served with a lemon slice and mint yogurt dip. Also delicious with white or brown rice. Store in a cool dry place. Refrigerate after opening.
Always refer to the actual package for the most accurate information