Chicken Tikka

Whatever you do, don’t be put off by the long list of ingredients or by blending your own spices! I promise you, the reward will be the best tasting chicken tikka you have made! Standard blends from supermarkets are OK but produce that, a standard OK curry. Not an amazing one! Once you have blended your spices, they keep in the freezer for over a year. Just remember to label them!

SUCCULENT CHICKEN TIKKA

  • Difficulty: time consuming rather than difficult
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Ingredients:
For the Garam Masala – Makes about 14 oz (400g) if you are making it from scratch – If not making from scratch, you will need 1 ½ tbsp of store bought garam masala
110 g coriander seeds
110 g cumin seeds
50 g black peppercorns
30 g cassia bark
30 g cloves
30 g brown cardamoms
15 g nutmeg
10 g bay leaves
15 g ground ginger

For the Curry Powder – Makes about 9 oz (250g) if you are making it from scratch – If not making from scratch, you will need 1 tbsp of store bought curry powder
60 g coriander seeds
30 g white cumin seeds
20 g fenugreek seeds
25g gram flour (aka besan, garbanzo or chickpea flour)
25 g garlic powder
20 g paprika
20 g turmeric
20 g garam masala (store bought or make your own – recipe below)
5 g dry ground curry leaves
5 g asafoetida
5 g ginger powder
5 g chili powder
5 g yellow mustard powder
5 g ground black pepper

Tandoori Dry Mix Masala – Makes about 310g – This blend you have to make. I haven’t found it in stores
45 g ground coriander
45 g ground cumin
45 g garlic powder
45 g paprika
25 g ground ginger
25 g mango powder (omit if you can’t find – not easy to source)
25 g dried mint
10 g chili powder
10 g annatto powder
25 g beetroot powder or crystals – I find it in the health supplements section of my supermarket

The Rest of the Chicken Tikka Recipe
1 ½ lbs of de-boned skinless chicken breasts diced into roughly 1 inch pieces
5 oz of plain whole milk yogurt (low fat and fat free is less creamy and more acid)
1 tbsp of lemon juice
2 crushed garlic cloves
1 square inch of fresh ginger finely ground or grated
1 red thai chili (start with half if you don’t like your curries to be too spicy) – minced our pounded in a pestle or ½ tsp of Kashmiri chili powder
1 tbsp of fresh mint, chopped
3 tbsp of fresh cilantro, chopped
½ tsp of ground cumin
1 tsp of garam masala (found it in the spices section of your supermarket or see my recipe here)
1 tbsp vinegar
1 tbsp vegetable oil
1 tbsp of curry paste (which is made up of 1 tbsp of curry powder bought or made, 1 tbsp of vinegar and 1 tbsp of vegetable oil – fry all three together into a paste)
1 teaspoon of salt
Serve with (optional):
Onion rings
Lemon Wedges
Chopped cilantro

Instructions:

Do one step at a time
Blend the spices and pastes
Measure and set out all of your ingredients for each step before doing anything else

Garam Masala Blend – Makes about 14 oz (400g) – if you are making from scratch
Lightly roast all the ingredients except for the ground ginger, under a low grill or low in the oven until they give off a light steam – Don’t let the spices burn
When they give off an aroma, remove from the heat and cool
Grind in batches and store in an airtight dark jar

Curry Powder Blend – Makes about 9 oz (250g) – if you are making it from scratch
Roast then grind the first three spices
Mix all together well and store in an airtight dark jar (I keep mine in the freezer) – It will yield about 10 curries

Curry Paste and Tandoori Paste
Equal parts spices blend, vinegar and oil, fried gently until liquids are absorbed and you are left with a paste – be careful though, it splatters!

Tandoori Dry Mix Masala Blend – Makes about 310g
Mix all ingredients well and store in a dark airtight jar

Putting it all together
Measure out your garam masala and set aside
Measure out your curry powder and set aside
Measure out your tandoori dry mix masala
Make one tablespoon of tandoori masala paste: 1 tbsp of vinegar, 1 tbsp of oil, 1 tbsp of tandoori dry masala paste – fry until liquid evaporates and you are left with a paste – set aside
In a glass or ceramic bowl add the yogurt (don’t use metallic bowl as acids will react with the metal, especially aluminum)
Now add the following:
1 tbsp of lemon juice
2 crushed garlic cloves
1 square inch of fresh ginger finely ground or grated
1 red thai chili (start with half if you don’t like your curries to be too spicy) or
½ tsp of Kashmiri chili powder
1 tbsp of fresh mint, chopped
3 tbsp of fresh cilantro, chopped
½ tsp of ground cumin
1 tsp of garam masala (found it in the spices section of your supermarket or see recipe above)
1 tbsp of curry paste (which is made up of 1 tbsp of curry powder bought or made, 1 tbsp of vinegar and 1 tbsp of vegetable oil – fry all three together into a paste)
1 teaspoon of salt
Mix well together
Add the diced chicken, cover and marinade in a glass bowl for 24 hours in the refrigerator
Once the chicken has marinated:
Preheat the grill to 400°F
Place your chicken pieces in a single layer on an oven tray and grill on the top shelf for about 5 minutes or until cooked – Don’t over cook or the pieces will be too dry
You can also barbecue them
Serve with naan bread, raw onion slices, lemon wedges and top with chopped cilantro

Notes:

Spices are roasted to bring out their flavors.
The Curry Powder ingredients are measured out in grams for the sake of precision. This recipe is from Pat Chapman’s Curry Club cook book and has been in his family for over 120 years. Trust me it is well worth the time and effort to make and to blend your own spices. The flavors are deeper, richer and more complex.

© 2014-2015 Caroline’s Family Kitchen and CarolinesFamilyKitchen.com

Comments

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