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Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

Sensational Chicken Tikka

Tikka literally means "pieces" or "bits" and is a popular Indian 'barbecue' food, as well as being sold on every street corner in India. Highly spiced, but not spicy hot, it is just simple goodness. And if you find yourself with leftover Tikka, follow the recipe for another glorious Indian dish, Chicken Tikka Masala, also found here.


For 4 Serving(s)


  • 2 boneless, skinless chicken breasts
  • 1 tablespoon(s) paprika
  • 2 teaspoon(s) each cumin, corriander, garlic powder and onion powder
  • 1 teaspoon(s) each cinnamon and cayenne pepper
  • 1/2 teaspoon(s) each salt, pepper and turmeric(optional)
  • 1 cup(s) plain Greek yogurt
  • 2 teaspoon(s) lemon juice
  • 4 skewers
  • Your favorite chutney, for dipping

Sensational Chicken Tikka Directions

  1. Cut chicken into bite-sized pieces and place in a large bowl, Add remainder of ingredients, except chutney, and toss to evenly coat. Cover and refrigerate at least 8 hours or overnight. I think 24 hours is perfect. Thred chicken pieces on skewers and grill on your barbecue until done, or when the juices run clear from chicken. Turn often to prevent burning. You can also bake these or place on a broiler pan that has been covered with tin foil and cook until done, making sure they are at least 3-inches from heat source.
  2. Serve with warmed chutney.