Chicken Tikka
Description
Ingredients
Staples
- 0.5 teaspoon Salt or to taste
- 1 tablespoon Lime Juice
Spices And Herbs
- 1 teaspoon Garam Masala Powder(see below)
- 1 teaspoon Ground Cayenne Pepper
- 0.5 tablespoon Paprika
Oils And Vinegars
- 2 tablespoon Ghee for basting
Dairy And Eggs
- 0.5 cup Strained Yogurt(see below)
- 2 tablespoon Heavy Cream
Poultry
- 2 pound Boneless Skinless Chicken Breast
Canned Goods
- 1 tablespoon Ginger Garlic Paste(see below)
For the Ginger Garlic Paste
For the Garam Masala Powder
Ingredients
Spices And Herbs
- 4 inch Cinnamon Stick broken into small pieces
- 2 tablespoon Coriander Seed
- 2 tablespoon Cumin Seed
- 1 tablespoon Black Peppercorn
- 1 tablespoon Clove
- 2 teaspoon Green Cardamom Pod
- 2 whole Bay Leaf broken into small pieces
For the Strained Yogurt
Ingredients
Dairy And Eggs
- 6 cup Whole Milk Yogurt
Nutritional
Step by Step Instructions
- 1
Cut the chicken into 2-inch cubes.
- 2
Mix all marinade ingredients in a bowl: lime juice, salt, cayenne, strained yogurt, cream, ginger garlic paste, garam masala, and paprika.
- 3
Add the chicken cubes and mix thoroughly to coat all pieces. Cover with plastic wrap and refrigerate for 6–12 hours.
- 4
If using bamboo skewers, soak them in water for 30 minutes before threading.
- 5
Preheat oven to 375°F. Thread the chicken pieces onto skewers and place on a baking sheet lined with a metal rack.
- 6
Roast the chicken for 20–25 minutes, turning once halfway through cooking.
- 7
As soon as the chicken is removed from the oven, baste with ghee.
For the Ginger Garlic Paste
Step by Step Instructions
- 1
Transfer the peeled and chopped ginger and garlic into a blender or food processor.
- 2
Process into a smooth paste, stopping and scraping down the sides as needed.
- 3
Add 1 tablespoon of water at a time, only as needed, to help achieve a smooth consistency. Avoid using too much water.
- 4
Transfer to a clean container, cover tightly with plastic wrap, and then secure with a lid.
- 5
Store in the refrigerator for up to 10 days.
For the Garam Masala Powder
Step by Step Instructions
- 1
Combine all the spices in a shallow skillet over medium heat.
- 2
Dry roast the spices for about 2 minutes, stirring and shaking the skillet constantly, until the spices are aromatic and just one shade darker.
- 3
Remove from heat and allow the spices to cool completely.
- 4
Once cooled, grind the toasted spices into a fine powder using a spice grinder.
- 5
Transfer to an airtight container and store in a cool, dark place.
For the Strained Yogurt
Step by Step Instructions
- 1
Place the yogurt in a sieve or colander lined with 2–3 layers of cheese cloth.
- 2
Set the sieve over a bowl to catch the draining whey.
- 3
Cover with plastic wrap and refrigerate overnight.
- 4
Once the yogurt has reduced to half its original volume, discard the whey.
- 5
Transfer the strained yogurt to a clean bowl and use as needed. Store refrigerated.
