Chicken Tikka

Considering the title of this blog, I guess it’s about time that I posted an Indian recipe (depends on whether or not you count my “Kulfi” recipe).

This is one of my staple Indian dishes that I love to make.  One of the “complaints” I hear a lot about Indian cooking is that it takes too long to cook…totally not true!  Some dishes can be ready in under an hour of cooking time (like this one), while others can take half a day (same as any culture).  This dish is very simple to make, and tastes great.

Ingredients (marinade):

  • 1 cup Yogurt
  • 1 tbsp Lemon Juice
  • 2 tsp Ground Cumin
  • 1 tsp Ground Cinnamon
  • 2 tsp Cayenne Pepper
  • 2 tsp Black Pepper
  • 1 tbsp fresh Ginger, minced (my sisters favorite ingredient)
  • 2 tsp Salt
  • 1 tsp Garam Masala
  • Chicken cut into bite size pieces (I prefer thigh since I put it on the grill, but you could you breast if you like)

Ingredients (sauce):

  • 1 tsp Butter (or Ghee if you have it)
  • 3 cloves of Garlic, minced
  • 1 tsp Ginger, minced
  • 2 tsp Ground Cumin
  • 2tsp Paprika
  • 1 tsn Salt
  • 1 tomato, diced
  • 1 can tomato paste + 1 can water
  • 1 cup Heavy/Whipped Cream
  • 1/4 cup chopped Cilantro
  • 2 tsp Garam Masala
  • 1 or 2 Jalapeno Peppers, diced (optional)

Directions:

  1. Mix all the Marinade ingredients + Chicken in a container, and refrigerate for at least an hour
  2. Grill the Chicken on the BBQ in a grill pan on medium heat until cooked through.  If you prefer to not use a BBQ, you could also bake at 350F for 25 minutes, but the smoky taste of the grill can’t be beat
  3. Melt the butter/ghee in a skillet on medium heat, and add the garlic, ginger, and jalapeno for a minute or two
  4. Add the cumin, paprika, garam masala, and salt and mix until incorporated nicely (not very long)
  5. Add the diced tomato, tomato paste + water, and cream.  Turn heat to low since you don’t want the cream to curdle on too high a heat, and let simmer roughly 20 minutes
  6. Add the chicken, and simmer for another 10 minutes for the flavor to mix well
  7. Transfer to serving dish, and garnish with your cilantro.

Serve with Naan or Basmati Rice.  (eventually I’ll post recipes for those as well…)

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