I love Indian food. I enjoy all the spicy flavors. This recipe is very easy to make and is not so strange that your friends and family might say, “Hmmm, Indian food? I’m not so sure about that.” In fact, I read somewhere that this dish is not Indian at all rather it was invented in England by an Indian cook.
Chicken Tikka:
½ tsp ground cumin
½ tsp ground coriander
¼ tsp cayenne
1 tsp salt
6 - 8 boneless chicken thighs
1 C plain yogurt
2 tbsp vegetable oil
2 tsp garlic, minced or through a press
1 tbsp fresh grated ginger
2 tsp ground coriander
¼ tsp ground cardamom
¼ tsp ground cinnamon
½ tsp ground black pepper
3 tbsp vegetable oil
1 medium onion, diced
2 tsp garlic, minced or through a press
2 tsp fresh grated ginger
1 jalapeno chili, flesh minced – ribs & seeds removed
1 tbsp tomato paste
1 tbsp garam masala spice
1 14 oz. can diced tomatoes
2 tsp sugar
½ tsp salt
⅔ C Half-n-Half
¼ C chopped fresh cilantro leaves
Combine cumin, coriander, cayenne and salt in a small bowl. Sprinkle chicken with spice mixture, pressing gently so mixture sticks to chicken. Cover and refrigerate for 30 to 60 minutes. Mix yogurt, vegetable oil, garlic and ginger. Set aside. During this time you can fire up the grill and get it hot and start work on the Masala sauce. Make sure you clean and oil your grill racks.
In a large pot, or Dutch oven heat oil over medium heat until hot. Add onions, stirring frequently, and cook until onions are light brown, about 8-10 minutes. Add garlic, ginger, jalapeno pepper, tomato paste, and garam masala spices; cook, stirring frequently until fragrant which will be about 3 minutes. Add canned tomatoes, sugar and salt; bring to a boil. Reduce heat and let the mixture simmer for about 15 minutes, stirring occasionally. Add Half-n-Half, return to simmer for about 5 minutes, stirring frequently. Do not burn mixture. Remove from heat and cover to keep warm.
Once grill is hot, dip chicken pieces in yogurt mixture. Chicken should be coated with a thick layer of yogurt. Place chicken pieces on grill and cook until chicken is done, about 10-12 minutes. Discard left over yogurt mixture. Remove chicken from grill and let cool slightly. Chop chicken into 1” pieces.
Add cilantro to warm masala sauce and mix well. Add chicken pieces to sauce and mix lightly. Do not simmer chicken in sauce. To serve, spoon chicken and masala sauce over basmati rice.
PREP TIME: 60 min
TOTAL TIME: 2 hr
We really enjoy the grilled Chicken Tikka by itself and have made a meal out of it without the Masala sauce. I never thought that grilling chicken dipped in yogurt would be so good. Photo note: Boardwalk at Sullivan Bay, BC.
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