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Tag: chicken tikkas

Haryali Kebab with Mango Salsa

 

  • 1 pound chicken, boneless and skinless, cut into 1 inch pieces

Marinade

  • ¾ cup Greek yogurt
  • 1 cup cilantro, chopped
  • ½ cup mint, chopped
  • 2 garlic cloves, chopped
  • 1 inch ginger, chopped
  • 2 teaspoons salt
  • 2 teaspoons ground coriander

Transfer the yogurt, cilantro, mint, garlic, ginger, salt and coriander to a blender. Blend till smooth and marinate the chicken in the marinade overnight or at least 2 to 3 hours. Place on skewers and cook under a broiler or on the grill.

Mango Salsa

  • 1 large or 2 medium mangos, diced
  • Juice of one lime
  • 2 green onions, chopped
  • 1 serrano chili, chopped
  • ½ cup cilantro, chopped
  • 1 to 2 teaspoons salt

Mix all the ingredients and garnish the chicken with the mango salsa and serve.

Cardamom Fennel Chicken Tikkas

Cardamom Chicken Tikkas This is a great recipe for the summer- who doesn’t like chicken tikkas??? The only trick is to give the marinade some time to do its work.. the rest is easy…

  • 1 pound chicken thighs, trimmed and cut into 2 inch pieces

Marinade

  • ½ cup non-fat Greek yogurt
  • 2 tablespoons half and half
  • 1 tablespoon grated ginger
  • 1 teaspoon fennel seeds, ground to a powder
  • 4 to 6 cardamom pods, ground to a powder
  • 2 teaspoons salt
  • Juice of one lime
  • 1 tablespoon extra light olive oil

Mix the yogurt, half and half, ginger, fennel, cardamom, salt and lime juice in a medium bowl. Add the chicken and mix well. Marinate for at least 2 to 3 hours, preferably 24 hours.
Take the chicken pieces out of the marinade. Place on to a line cookie sheet. Drizzle the oil all over the chicken pieces. Place into a high broiler and broil both sides until golden brown and cooked through.
Serve hot and with cilantro chutney.

Chicken Chettinad Tikkas

Chicken Chettinad Tikkas1 These are a one of a kind of tikkas I came up with the other day. I asked my husband what he wanted to eat for dinner. He thought about it and suggested I make something with south Indian flavors. I knew I wanted grill some chicken- so I decided to come up with a recipe for chicken tikkas but not with the usual suspects. I added some south Indian flavors to it.  Instead of the lemon juice, I used tamarind. It provides the same tanginess but also adds an earthy flavor lemons don’t have.

For the spices, I used a combination of cumin seeds, mustard seeds, cardamom, cinnamon and nutmeg. I roasted them with curry leaves and ground everything up. Everything was mixed with the greek yogurt and marinated for several hours. It resulted in a super flavorful chicken. Everyone loved it, especially my husband.

I think this chicken will be part of the summer meals repertoire- it is perfect to serve with grilled corn and other vegetables. Try it- you will love it.
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Cardamom and Ginger Chicken

Cardamom Ginger Chicken I was cooking for a book club meeting. We were discussing ‘The Space Between Us‘ and since it is a book based in Mumbai, India- Indian food was requested.

I thought of making appetizers or finger foods. One of my friends suggested I make chicken tikkas. That was a good idea- but I wanted to change it up a bit.

After giving it a few thoughts I decided to use cardamom as the primary flavor. I love using cardamoms- I have a huge bag my Mom got from India. I store them in one of my two freezers- yes I have two additional freezers in my basement. What do I have in them, you ask? Well, one of them is full of extra spices, flour and rice- mostly all Indian groceries. The other one has spare breads, some meat, frozen vegetables and lots of other things I don’t have room for in my kitchen freezer which by the way is huge as well. As usual, I digress- I love the floral flavor and use it in sweet and savory dishes. Most of all, I use it in masala tea.

I also decided to use ginger in the chicken to simply ground the taste a bit. The rest of the ingredients are pretty much the same as the other chicken tikkas I have made in the past.

It is great to have in the fridge- my daughter loves the chicken and I like to usually make it on the weekends so I can use it through the week especially for her lunch.

Give the cardamom and ginger chicken a try- you won’t regret it…
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