Tarla Cuisine

Chicken Tikka Kebabs

1-1/2 lb. boned and skinned chicken breasts, cut into

  one-inch pieces

1-1/4 tsp. salt

3 Tbsp. lemon juice

1 Tbsp. peeled and very finely grated fresh ginger

2 garlic cloves, crushed to a pulp

1 tsp. ground cumin

1 tsp. red paprika

½ tsp. cayenne pepper (or more to taste)

6 Tbsp. yogurt or cream

½ tsp. garam masala

3 Tbsp. oil (for brushing)

Tikka Masala sauce

Put the chicken in a bowl, add the salt and lemon juice and rub them in.  Prod the pieces lightly with the tip of a knife and rub the seasonings in again.  Set aside for 20 minutes.  Then add the ginger, garlic, cumin, paprika, cayenne pepper, yogurt (or cream) and garam masala.  Mix well, cover and refrigerate for 6 to 8 hours.

Just before serving, preheat the broiler or grill.  Thread the meat onto two or four skewers.  Brush with oil and grill or place on a cookie sheet lined with foil and place 5 inches from the source of the heat to broil.  Cook until lightly browned and cooked through.  Fold into Tikka Masala sauce.

MAKES:  4 – 6 servings

Tikka Masala sauce

1/4C oil

1 Tbsp. fresh ginger, peeled and finely grated

5 garlic cloves, peeled crushed to a pulp

1 medium onion, peeled and thinly sliced

1 Tbsp. coriander

1 tsp. ground cumin

2 tsp. dried fenugreek leaves

1 tsp. ground paprika

¼ - ½ tsp. cayenne pepper

1 tsp. garam masala (1/2 tsp., ½ tsp.)

1 tsp. salt

1/4C yogurt

2 medium tomatoes

1/2C coarsely chopped fresh cilantro + 2 Tbsp. (garnish)

1C chicken stock

Heat the oil in a sauté pan over medium-high heat, add the onions and stir until reddish-brown, 6 to 7 minutes.  Add the ginger and garlic and continue to sauté, stirring, for one minutes.  Add the coriander, cumin, fenugreek, paprika, cayenne and half of the garam masala and stir for 10 seconds.  Add the yogurt one tablespoon at a time.  Puree the tomatoes and  1/2C cilantro together in a food processor and add along with the broth and salt.  Bring to a simmer and simmer gently for 15 minutes or until the sauce becomes thick.  Stir in the remaining garam masala and 2 tablespoons cilantro leaves.  Fold in the cooked chicken cubes, reheat and serve.

MAKES:  4 – 6 servings