Chicken Tikka

What is it

Chicken tikka  is a  dish made by baking small pieces of chichen which has been marinated in spices and yogurt. It is traditionally made on skewers in a tandoor (Indian clay oven) and is usually boneless. It is typically eaten with a green coriander chutney, or used in a Chicken Tikka Masala.

In Indian cooking, tikka refers to chunks of meat cooked on skewers.

Ingredients

3/4 teaspoon cumin seeds, toasted
3/4 teaspoon coriander seeds, toasted
2 cups whole-milk yogurt
4 garlic cloves, chopped
1 (1 1/2-inch) piece fresh ginger, peeled and chopped
3 tablespoons vegetable oil plus additional for greasing pan
2 tablespoons fresh lime juice
1 1/2 teaspoons salt
3/4 teaspoon ground turmeric
1/2 teaspoon garam masala (Indian spice mixture)
1/2 teaspoon black pepper
1/4 teaspoon cayenne
5 lb skinless boneless chicken breasts, cut into 1 1/2-inch cubes

Special equipment: 20 (12-inch) wooden skewers
Accompaniments: mango and red pepper chutney and mint raita
Garnish: lime wedges

Method

Active time: 1 1/2 hr Start to finish: 14 hr (includes marinating chicken and preparing accompaniments)

Serves 10

Purée all ingredients except chicken in a blender until spices are well ground.

Put chicken in a large bowl, or divide between 2 large sealable plastic bags, and add yogurt mixture, stirring or turning to coat. Marinate chicken, covered and chilled (turn occasionally if using bags), at least 4 hours.

Soak skewers in water 30 minutes. While skewers are soaking, bring chicken to room temperature.

Preheat broiler and brush a broiler pan lightly with oil.

Divide chicken among skewers (about 5 cubes per skewer), leaving an 1/8-inch space between cubes, and arrange about 5 skewers across pan. Broil chicken about 4 inches from heat, turning over once, until browned in spots and just cooked through, 9 to 12 minutes total.

Transfer cooked skewers to a large platter and, if desired, cover loosely with foil to keep warm. Broil remaining chicken in same manner. Remove chicken from skewers and serve warm or at room temperature.

This is one of the best recipes I've ever made! I followed the directions to the letter- and marinated the chicken overnight. Definitely make the chutney too - it's scrumptious

Chichen Tikka Masala

Ingredients

Part I.
2 lbs. boneless chicken breast
1/4 cup yogurt
3 t. minced ginger
3 t. crushed garlic
1/4 t. white pepper
1/4 t. cumin powder
1/4 t. mace
1/4 t. nutmeg
1/4 t. green cardamom powder
1/4 t. chili powder
1/4 t. turmeric
3 T. lemon juice
4 T. vegetable oil
Melted margarine (for basting)

Part II.
5 oz. tomato paste
10 oz. tomato puree
2 lbs. tomatoes, chopped
2 t. ginger paste
2 t. garlic paste
2 t. green chilies
1 T. red chili powder
2 t. cloves
8 green cardamoms
salt to taste
3 T. butter
2/3 cup cream
1 t. fenugreek
2 t. ginger, julienned
honey to taste

Method

Whisk all of the ingredients in Part I together in a large bowl. Add the chicken breast, cut into 2 inch cubes. Marinate overnight in the refrigerator.

Preheat oven to 350ºF. Bake the chicken for 8 minutes, basting with margarine twice. Drain excess marinade and bake for another 2 minutes.

While doing this, make the sauce in Part II. Deseed and chop green chilies. Put tomatoes, tomato paste and tomato puree in a pot and add approximately 4-1/4 cups of water. Add ginger and garlic paste, green chilies, red chili powder, cloves, cardamoms, and salt.

Cook over low heat until reduced to a thick sauce. Strain through a strainer and bring to a boil. Add butter and cream. Stir. If the sauce tastes sour, add honey to taste. Add fenugreek and ginger, stir, and serve with the chicken.

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