Chicken Tikka

Last Year's Post: Blackberry Hoisin Ginger Pork Tenderloin
Two Years Ago:   Red-On-Red Chicken Salad

We all love chicken, but sometimes you can get tired of the same old recipes.  Get out of your chicken rut with Chicken Tikka, a dish popular in India and Pakistan in which chunks of boneless chicken are marinated in spices and grilled.  The marinade often includes yogurt, but this particular recipe omits the yogurt from that step and adds a small amount of yogurt to a very delicious cilantro-mint chutney for dipping.  Don't confuse chicken tikka with chicken tikka masala, which typically includes tomatoes, yogurt and a bunch of heavy cream to make a rich sauce for the chicken.  Delicious, but not very healthy.

The chicken tastes quite exotic from all the spices but is not particularly spicy-hot.  If you like heat, add more cayenne to the marinade or add more chile to the chutney. And don't be tempted to skip the chutney - it really makes the dish.  I like   to serve the chicken with some grilled veggies and basmati rice for a very healthy and balanced meal.

If you have leftovers, you can easily make a pasta salad by combining the chicken with cooked penne pasta, cucumber, cherry tomatoes, chopped bell pepper and a little leftover chutney for the sauce.


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Chicken Tikka

Serves 6

2 pounds boneless skinless chicken breast, cut into 1 ½ ” cubes
1/4 cup + 2 tablespoons canola or vegetable oil
2 teaspoons garlic, grated
1 teaspoon ginger, grated
4 teaspoons ground coriander
2 teaspoons ground cumin
1/4 teaspoon cayenne
1/4 teaspoon ground black pepper
1/8 teaspoon ground cinnamon
1/8 teaspoon ground cloves
2 teaspoon lemon juice
1 1/2 teaspoons kosher salt

Mini bell peppers, zucchini and/or onion pieces, optional

Mix together canola oil, garlic, ginger, spices, lemon juice and salt in a large dish or large zip top bag. Add the chicken and stir into marinade until evenly coated. Marinate in the refrigerator for 1-2 hours, turning periodically.

Thread the chicken onto skewers. Thread the vegetables on a separate skewer.  Grill chicken for 4 minutes over medium-high heat, flip and grill an additional 2 minutes until cooked through. Grill vegetables 2 minutes, flip and grill an additional 2 minutes.  Serve with cilantro-mint chutney.

Cilantro-Mint Chutney
2 c. of cilantro, loosely packed
1 c. of mint leaves, loosely packed
1/2 c. onion, chopped
1/2 t. garlic, minced
1/2 t. ginger, minced
1/2 t. ground cumin
1 t. serrano chile, minced
1/2 t. sugar
1/2 t. kosher salt
2 T. lemon juice
2-3 T. plain yogurt

Put all ingredients in a food processor (or blender) and process until nearly smooth. Taste and adjust seasonings.

  

Chicken Tikka Pasta Salad: Mix any leftover chicken pieces with cooked penne pasta, chopped English cucumber, halved cherry tomatoes, chopped bell pepper and a little of the leftover cilantro-mint chutney.
Add salt and pepper to taste.