Chicken Tikka

from Jasmine's kitchen in Karachi via Bill Wight


Description

Bill says "The chicken tikka my friend's wife made for us in Karachi was the best chicken I've ever eaten!"

Ingredients

  • 2 pounds chicken legs, thighs or breasts
  • 1 teaspoon salt
  • 1 teaspoon red chili powder
  • 1 teaspoon coriander seeds, roasted, ground
  • 2 teaspoons garlic - minced
  • 2 teaspoons ginger, fresh - grated
  • 4 tablespoons plain yogurt (full fat)
  • 2 tablespoons lemon juice or white wine vinegar
  • 1/2 teaspoon black pepper - ground
  • vegetable oil
  • NOTE : You can add some red food coloring to the marinade paste for the traditional red color of this chicken dish.
Method
  1. Remove the skin and make 2-3 deep cuts in each chicken piece.
  2. Roast the corriander seeds in a hot cast iron skillet. After cooling, grind to powder.
  3. Mix all dry ingredients with the lemon juice or vinegar and make a paste.
  4. Put this paste onto chicken pieces and leave them for at least 4-5 hours to marinate. Better if left in refrigerator over night.

    Grill method

  5. Rub each piece of chicken with a few drops of vegetable oil.
  6. Grill the chicken using indirect heat over hot coals.

    Oven method

  7. Put the chicken pieces (with the paste still on it) onto a broiler tray and cover them with aluminum foil.
  8. Put the tray into a medium oven (350 F) for 30 minutes.
  9. Then remove tray and pour off any liquid. Baste chicken with 2 tablespoons of oil and return to the oven for another 15 minutes until outside of chicken is crispy.





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