Chicken Tikka
List of Ingredients
1 pound boneless, skinless chicken breasts
1 teaspoon salt
juice of 1/2 lemon
1/2 teaspoon tandoori color or a few drops of red coloring mixed with 1 tablespoon tomato paste
2 cloves garlic, peeled and chopped
1/2-inch (or more) cube of gingerroot, peeled and chopped
2 teaspoons ground coriander
1/2 teaspoon garam masala (or allspice)
1/4 of a whole nutmeg, finely grated
1/2 teaspoon ground turmeric
2/3 cup plain yogurt (whole milk preferred)
4 tablespoons vegetable oil
1/2 teaspoon chili powder (or to taste)
Recipe
1) Cut chicken into "bite-size" chunks. ) Sprinkle with
1/2 teaspoon of the salt and the lemon juice. Cover and set aside for 30 minutes.
2) Put the rest of the ingredients into a food processor or blender. Stop when smooth.
3) Strain this over the chicken. Press the marinade with the back of a spoon until only a very coarse mixture is left. Discard the leftover spices.
4) Coat the chicken thoroughly, cover and marinate in the fridge for of a minimum 6-8 hours. Overnight is preferred.
5) Next day, preheat the oven to 450 F. Line a roasting pan with foil (heavy duty is best if you have it).
6) Thread the chicken onto skewers leaving a 1/4" gap between each piece in order to heat all surfaces of the chicken.
7) Cook in the center of the oven brushing with marinade if neccessary for about 6-8 minutes. Turn chicken over. Repeat with marinade and cook for another 6-8 min. Don't overcook.
8) Shake off any excess liquid over the pan as you will use this for Chicken Tikka Masala. Strain the liquid, if necessary
Adapted from "The Complete Indian
Cookbook" by Mridula Baljekar Serves 4
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