Oct 052010
 

Pictures

First Ingredients

First Ingredients

Chicken

Chicken

Adding Lemon Juice

Adding Lemon Juice

Adding Sugar

Adding Sugar

Adding Salt

Adding Salt

Mixing

Mixing

Second Ingredients

Second Ingredients

Sour Cream and Half and Half

Sour Cream and Half and Half

Stirring it Up

Stirring it Up

Adding Cumin

Adding Cumin

Adding Ground Coriander

Adding Ground Coriander

Adding Garam Masala

Adding Garam Masala

Adding Turmeric

Adding Turmeric

Adding Chili Powder

Adding Chili Powder

Adding Garlic (I use minced)

Adding Garlic (I use minced)

Adding Ginger

Adding Ginger

Adding Chick Pea Flour

Adding Chick Pea Flour

Stirring

Stirring

Magically Mixed!

Magically Mixed!

First Step Marinated Chicken

First Step Marinated Chicken

Mixing in Second Step Marinade

Mixing in Second Step Marinade

All Mixed Up

All Mixed Up

Skewered

Skewered

Basting with Butter

Basting with Butter

Done

Done

Chicken Tikka with Jasmine Rice

Chicken Tikka with Jasmine Rice

Chicken Tikka

1 1/2 pounds boneless skinless chicken breast
1 1/2 tablespoons fresh lemon juice
1 teaspoon salt
1 teaspoon sugar
1/3 cup plain yogurt
1/3 cup half and half
1 tablespoon fresh ginger, finely grated peeled fresh
2 teaspoons garlic, purreed (I use minced and it’s all good!)
2 teaspoons cumin
1 teaspoon coriander
1 teaspoon balti garam masala
1 teaspoon turmeric
1/2 teaspoon chili powder
1 tablespoon chickpea flour, besan (garbanzo bean or chickpea flour)
1/4 cup butter, melted for basting
Garnish
raw onion rings
lemon wedges
tomato wedges
chopped fresh green chile

Cut the chicken into 1-inch chunks and place in a mixing bowl and add the lemon juice, salt and sugar. Mix thoroughly and set aside for 30 minutes.

Beat the yogurt and cream together in a bowl until smooth and add the remaining ingredients except for the oil, butter and the garnish. Pour the marinade over the chicken and stir to distribute and mix well. Cover and leave to marinate for 3 to 4 hours or overnight in the refrigerator. Once marinated it can be left in the refrigerator up to 48 hours.

Preheat the broiler to high. Line a grill pan with aluminum foil and brush with a little oil. Thread the chicken pieces onto skewers, leaving a slight gap between each piece. Place the skewers in the prepared grill pan and cook 4 inches from the element for 5 minutes. Baste generously with melted butter, reduce heat slightly and cook for a further 5 minutes. Turn the skewers over and brush with more butter. Cook for 4 to 5 minutes, remove the chicken from the skewers and place in a serving dish. Garnish with the onion, lemon, tomatoes and chili.

This is a favorite of mine and Justin. I love the way all the flavors blend together. It’s not too spicy but I usually double the cumin and the chili powder. We don’t do the garnishments, none of us like onions and I’d be the only one eating the rest.

This serves 4.

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