Chicken Tikka

There are  lot of chicken tikka recipes out there. This recipe is really a flavorful one and the texture is soft and juicy. Got the idea from a friend who is an excellent cook. The chicken can be marinated over the night or few hours in the fridge. You can freeze up to a week but completely thaw and adjust salt before baking. These tikkas can be cooked in a grill or over stove-top too.  Tikkas are best cooked at high temperatures, so 425-450 F is essential depending on your oven. I have made countless times and this recipe has never let me down. You can also use store bought tikka masala (just replace the spice powders given in the recipe) but add other ingredients given here and follow this method. The lighting wasn't really good that the picture didn't come out good. Will update picture when possible.

INGREDIENTS :

1 Medium whole chicken
1 Lemon for serving
Extra oil for basting

Marinade:
1 Tbsp ginger garlic paste
2 Tbsp yogurt
1 Tbsp lemon juice
2 Tsp red chili powder
1 Tsp fennel powder
1 Tsp garam masala powder
1/2 Tsp black pepper powder
1/2 Cup chopped coriander leaves
1 Tblsp olive oil
Salt to taste
 

METHOD :

Pre-heat oven to 425 degrees F.
 Clean and cut the chicken into medium sized pieces or 12 equal sized pieces. In a chopper mix together all the ingredients given under the marinade.
Pat dry the chicken pieces and poke them with a fork. This helps the chicken pieces absorb and get  well soaked in the marinade.
Coat the chicken pieces with the marinade and leave it for at least 30 minutes.
Arrange the chicken pieces in a cookie sheet lined with aluminum foil  and bake for about 20 minutes, 10 minutes on each side basting with olive oil in between.
Serve with sliced lemon wedges.

Easy Hummus

 This is a real easy recipe of hummus and you can whip up real fast if the ingredients are available. Hummus goes well with pita or naan and is a good accompaniment for falafel. Easy spread for most rolls. A few pieces of chicken tikka, some lettuce with hummus can be wrapped in any bread for a quick lunch.

INGREDIENTS:

Chickpeas      : 1 can (15 ounce)
Tahini             : 2 tblsp
Garlic             : 1/2 clove garlic
Olive Oil        : 2 tblsp
Salt                 : 1/2 tsp
Black Pepper  : 1/2 tsp
Lemon Juice   : from 1 big lemon
Paprika            : A pinch for seasoning

METHOD:

 In a blender in the food processor, blend together tahini and lemon juice until creamy. Then add the chopped garlic, salt, pepper and blend again until the garlic gets well blended and smooth.
 Finally add to blender, the chickpeas from the can drained and cleaned in running water. While grinding the chickpeas, add the olive oil little by little to get a smooth creamy paste. Scrape the sides of the blender to get an equally smooth mixture.
 Check the seasoning and adjust before giving a final whip.
 Transfer the mixture to a serving bowl. Give a swirl on the top with a spoon and garnish with olive oil and sprinkle paprika on top.

P.S : You don't always have to carry tahini sauce in your pantry for this. Instead you can just dry roast 2 tablespoons of white sesame seeds and grind them with a garlic pod and olive oil to make a good tahini at home.
 

Tangy Chicken Tikka

 Made this tikka for lunch.Ray says it really turned out "awesome" and the best  tikka "ever"( for that matter she sure has a "tangy" tooth). The tikka was so soft and flavorful and perfectly seasoned. You can make it either bone-in or boneless. If you prefer bone-in buy a whole chicken and cut them into 12 or 16 pieces. Please never buy legs and thighs because that would totally spoil the taste. This chicken can be marinated over night.If you choose to do so, its ok to avoid vinegar in the recipe.

INGREDIENTS:

Chicken Breasts : 2
Lemon Juice  : 2 tblsp
Lemon rind : 1tsp
Vinegar : 1tblsp
Turmeric Powder : 1tsp
Chilly Powder : 2tsp
Pepper Powder : 1tsp
Coriander Powder : 1tsp
Fennel Powder : 2tsp
Olive Oil : 2 tblsp
Dried Parsley : 1 tblsp
Salt : to taste

METHOD:

Pre- heat oven to 425 degrees. The hotter the oven the perfect texture would be your tikka, so don't worry about the high heat. Clean and cube the chicken breasts. Mix all the other ingredients to make a paste. Rub the spice paste well over the chicken cubes. If you use bone-in chicken make sure the spice mix gets well coated all over the chicken pieces.
Prepare a cookie sheet by lining with aluminum foil and brush with olive oil or non stick spray. Spread the chicken pieces on the sheet evenly spaced. Bake in the pre-heated oven for ten mins. In between check the  chicken tray and pour out any water collected in the tray. After ten mins flip it over and sprinkle olive oil over the chicken pieces and bake for another 10 mins.
Remove from oven and serve immediately. You can prepare the tray ahead and leave it in the fridge overnight (not more than 8 hrs., if in the fridge but can be left longer in the freezer) and bake before serving.