CHICKEN TIKKA
This is the signature dish of Indian non veg cooking and everyone has their own take on it. I remember trying out this dish at a restaurant. It turned out to be leathery chicken with some sad sauce on it....while it really did not ignite the imagination, it certainly challenged me to find my version of the perfect Chicken Tikka. So to make this, one needs to understand the various flavours and also for it to be right there are a few caveats. For the chicken chunks to turn out juicy and not leathery, the cooking temp and time have to be right. The flavour of dry coriander seeds and fragrance of cardamom has to be subtle but palpable. This was just a quick recipe so I didn’t have much time to take photos but it really turned out amazing full of wavy gravy and really perfect zephyrs of flavours!
Ingredients:
- 5 cubed chicken thighs
- Tomato puree
- 7 cloves of garlic
- 1 sliced onion
- 1 tbsp Coriander powder
- 1/2-1 tbsp Chili powder
- Ten curry leaves
- Turmeric powder
- Chopped ginger
- Three chopped thai bird beak chilies
- 1/2 teasp Garam masala powder
- 1/2 cup of hung Yogurt
- Salt to taste, Dark cardamom seeds from one pod
- Fresh green coriander chopped as a garnish
- 1 tbsp Sugar
Instructions:
1. Add oil to a sauce pan; add chopped onions, garlic, ginger, and chilies. Fry until onions are soft
2. Add chili powder, salt, coriander powder, curry leaves, turmeric powder, garam masala powder, and sugar.
3. Add the tomato puree and mix well, cook till it bubbles.
4. Add this mixture to a blender and blend to a fine paste.
5. Add oil in the same pan and cook your chicken at high heat for five minutes, so the edges are slightly brown.
6. Add your blended spice mixture and add more curry leaves, cook for another 5 minutes on medium high
7. Add yogurt, mix well and then add freshly ground cardamom seeds, cook another 5 min
8. Add chopped green coriander as a garnish.
9. Serve on a bed of freshly cooked, aged basmati rice.
Ingredients:
- 5 cubed chicken thighs
- Tomato puree
- 7 cloves of garlic
- 1 sliced onion
- 1 tbsp Coriander powder
- 1/2-1 tbsp Chili powder
- Ten curry leaves
- Turmeric powder
- Chopped ginger
- Three chopped thai bird beak chilies
- 1/2 teasp Garam masala powder
- 1/2 cup of hung Yogurt
- Salt to taste, Dark cardamom seeds from one pod
- Fresh green coriander chopped as a garnish
- 1 tbsp Sugar
Instructions:
1. Add oil to a sauce pan; add chopped onions, garlic, ginger, and chilies. Fry until onions are soft
2. Add chili powder, salt, coriander powder, curry leaves, turmeric powder, garam masala powder, and sugar.
3. Add the tomato puree and mix well, cook till it bubbles.
4. Add this mixture to a blender and blend to a fine paste.
5. Add oil in the same pan and cook your chicken at high heat for five minutes, so the edges are slightly brown.
6. Add your blended spice mixture and add more curry leaves, cook for another 5 minutes on medium high
7. Add yogurt, mix well and then add freshly ground cardamom seeds, cook another 5 min
8. Add chopped green coriander as a garnish.
9. Serve on a bed of freshly cooked, aged basmati rice.