Chicken Tikka - Tandoori Spice Marinated Chicken

If you are thinking summer and the grill this recipe might just get you on track to cooking and eating outdoors.

Serves 4-6
Prep Time - 4 hours
Cook Time - 25 minutes

Ingredients

1 cup low-fat yogurt
1 large piece (about 1 inch piece peeled)
3 cloves of garlic
2-3 green chillies
1 tomato
1 tsp dried fenugreek leaves (kasuri methi) (optional)
4 tablespoons tandoori masala (see recipe)
2 teaspoons salt
2 lbs boneless, skinless chicken thighs
Cooking oil or spray
To garnish
Sliced onions
Sumac
Lemon or Lime Wedges
Method of Preparation
1. Place the yogurt, ginger, garlic, chillies, tomato, fenugreek, tandoori masala and salt in a blender and grind into a paste.
2. Mix with the chicken and tandoori marinade prepared above and set aside for 2-3 hours to marinade (the flavors improves with longer marination).
3. Skewer the chicken onto bamboo skewers.
4. Place a grill pan on the the stove (this is what I use on weeknights, a regular grill or broiling works well as well) and spray evenly with the cooking spray.
5. Place the chicken on the pan and cook for 7-8 minutes and turn (the chicken should have golden brown spots across the chicken.
6. Cook for another 5-7 minutes.
7. Add in the sliced onions and toss for 2-3 minutes till the onions are slightly sauteed.
8. Sprinkle with sumac and serve with lemon or lime


Here is how I do it,
Tandoori Masala
Makes 3/4 cup
Ingredients
3 tablespoons coriander seeds
3 tablespoons cumin seeds
4 dried red chillies (optional)
2 tablespoons sweet paprika
1 teaspoon carom seeds
2-3 sticks cinnamon
10 cloves
10 cardamoms

Method of Preparation

1. Lightly toast the spices for 2 minutes.
2. Grind to a powder in the spice mill or coffee grinder.
3. Use as needed.

Complementary Wines: Beer, Cider: hard, Margarita: tequila, triple sec, lime juice, Tea: Assam

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