Easy Chicken Tikka from The Indian Table

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Easy Chicken Tikka

Chef Deepa Alfano, The Indian Table (classes starting at Louies Modern!)


1llb boneless chicken thighs, cubed

1 inch piece of fresh ginger, finely grated

4 cloves of garlic, minced

1 fresh serrano chili, minced

1/2 tsp salt

1/4 cup whole milk plain yogurt

1/2 tsp chili powder

1/2 tsp ground turmeric

3/4 tsp crushed cumin seeds

1/4 tsp sugar

1 tsp garam masala

1 tsp canola oil


In a glass bowl, mix thoroughly mix together all the ingredients and leave to marinate for at least 1 hour or overnight in the refrigerator. Heat 1 tsp of canola oil in a pan, and sauté chicken pieces until crisp and cooked through. Do not overcrowd the pan. Serve with pepper and onion salad.

Ingredients for the pepper and onion salad:

1 small sweet onion, sliced

1 red pepper, sliced

1 yellow pepper, sliced

Juice of 1/2 lemon

1/2 tsp salt

1/4 tsp cayenne pepper

1 tsp toasted cumin seeds, ground to a powder

1/4 bunch of cilantro leaves

Mix together all of the ingredients just before serving. Adjust seasonings to taste