Chicken Tikka
- 2 1/2 lbs. chicken
- 1 tsp. ginger paste
- 1 tsp. garlic paste
- fresh dhuniya leaves (1 bunch) (Cilantro / Coriander leaves)
- 4 green chilies
- 1 medium onion
- 1 tsp. garam masala (see below)
- 4-5 whole dried red chilies
- salt according to taste
- 6 Tbsp yogurt
- OR
- 3 Tbsp lemon juice
Mix all the spices together. Put in a blender and make a paste. Make 4-5 deep cuts on each side of the chicken pieces. This will help it cook better on the inside as well as giving it a better flavor. Coat the pieces with the paste and leave to marinate for a few hours preferably overnight in fridge. Then BBQ or bake in oven. If you're going to bake it in the oven: Bake it in a aluminum tray covered with foil for the first 20 minutes at 375 F. Then uncover, turn the chicken over, and cover it up again. Bake for an additional 10-15 minutes. By this time the chicken should be cooked. Now increase the temp to 450 F and uncover and bake until the top is dry and the cuts that you made have 'opened up'. Turn over and cook until done.
Garam Masala
- 2 tablespoons cumin seeds
- 2 tablespoons coriander seeds
- 2 tablespoons cardamom seeds
- 2 tablespoons black peppercorns
- 1 (3-inch) stick cinnamon, broken up
- 1 teaspoon whole cloves
- 1 teaspoon grated nutmeg
- 1/2 teaspoon saffron (optional)
Put the cumin, coriander, cardamom, peppercorns, cinnamon, and cloves in a dry heavy skillet over medium-high heat. Toast the spices, stirring occasionally, until they turn several shades darker and give off a sweet smoky aroma, about 10 minutes. Do not raise the heat to quicken the process, or the spices will brown prematurely, leaving the insides undercooked. Cool completely.
Working in batches if necessary, transfer the mixture to a spice mill or coffee grinder and grind to a powder. Stir in the nutmeg and saffron. Use immediately or store in an airtight container in a cool, dry place. Garam Masala keeps for 3 months.