Jasmine's Chicken Tikka

In India and Pakistan, chicken tikka is one of their most famous export recipes.  Chicken tikka is a staple in Indian and Pakistani restaurants around the world. Chicken tikka is traditionally cooked in a tandoor oven.  Since few of us have tandoor ovens, I have found that I can make great chicken tikka on my Weber Kettle.

Jasmine is the wife of a Pakistani engineer I worked with. They live in Karachi. This is her family's traditional recipe for chicken tikka.

-- Bill Wight

Ingredients:

• 2 pounds chicken legs, thighs or breasts
• 1 teaspoon salt
• 1 teaspoon red chile powder
• 1 teaspoon coriander seeds -- roasted, ground
• 2 teaspoons garlic -- minced*
• 2 teaspoons ginger -- fresh, grated*
• 2 tablespoons lemon juice
• 1/2 teaspoon black pepper -- ground
• vegetable oil
• 4 tablespoons plain yogurt

Method:

Remove the skin and make 2-3 deep cuts in each chicken piece.

Roast the coriander seeds in a hot cast iron skillet--do not burn. After cooling, grind to powder.

Mix all dry ingredients with the lemon juice and make a paste. Put this paste onto chicken pieces and leave them for at least 4-5 hours to marinate. Better if left in refrigerator over night.

Rub each piece of chicken with a few drops of vegetable oil.

Grill the chicken using indirect heat over hot coals with the grill cover in place. Turn after 5-6 minutes and recover the grill.

Chicken tikka kabobs: Cut the chicken into about 1-inch cubes and then marinate.

Thread the chunks of marinated chicken onto metal or water-soaked skewers.  Grill as above.

Serve with Basmati rice.

Serves 4

NOTES :

* I usually use garlic and ginger paste available in supermarkets.

You can add some red food coloring to the marinade paste for the traditional red color of this chicken dish.