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"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Chakundari Chicken Tikka Recipe

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This recipe for Chakundari Chicken Tikka is from Janet's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 T fresh lemon juice
2 tsp finely minced garlic
2 tsp finely minced ginger
2 tsp coarse salt
2 pounds boneless, skinless chicken thighs, cut into 1 1/2 inch chunks. (I often use boneless skinless chicken breasts)
1 large beet cooked, peeled, cooled and roughly chopped
1/2 cup whole milk yogurt
3 T dried fenugreek leaves
2 tsp garam masala
1 tsp ground cumin
2 T canola oil
2 T melted butter
Lemon wedges
Directions:
Directions:
1. For the first marinade, combine the lemon juice, 1 tsp each of the garlic and ginger and salt in a large bowl. Rub the mixture into the chicken and marinate for at least 20 minutes at room temperature or longer in the refrigerator, covered.
2. Put the beets and yogurt in a food processor or blender and puree until smooth. Ad the remaining salt, garlic, ginger, dried fenugreek leaves, garam masala, cumin and canola oil and pulse to combine.
3. Coat the chicken with the pureed beet mixture and marinate, refrigerated and covered, for at least 1 hour and preferably up to 8 hours.
4. If using wooden skewers, soak them in water for 30 minutes first. Heat the grill or broiler to medium-high, and put the rack at least 4 inches from the heat source. Skewer the chicken, drizzle with melted butter and set on the grill or broiling pan. Cook, rotating carefully to cook and brown on all sides, about 15 minutes total. Garnish with lemon wedges.
Number Of Servings:
Number Of Servings:
4 to 6 servings
Preparation Time:
Preparation Time:
1 1/2 hours
Personal Notes:
Personal Notes:
I often serve this with buttered naan and peanut sauce.

 

 

 

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