A la chicken tikka
An adaptation of a dish from the Indian subcontinent. Small pieces of chicken are marinated in spices and coconut cream, threaded on bamboo skewers and grilled over glowing coal.
Servings 4 people
Equipment
- 12 bamboo skewers soaked in water for at least 30 minutes before use
Ingredients
- 1.5 kilograms boneless chicken thighs about 3.3 pounds (skin on or skinless; both work), cut into 2-inch squares
- 2 tablespoons rock salt
- 1 tablespoon grated turmeric (or use 1 teaspoon powdered turmeric)
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon ground cardamom
- ½ teaspoon ground cloves
- ½ teaspoon ground black pepper
- ½ teaspoon ground cinnamon
- 2 thumb-sized pieces ginger peeled and grated
- 6 cloves garlic peeled and grated
- 1 tablespoon bird’s eye chilies finely chopped, or 1 teaspoon cayenne powder
- 1 cup coconut cream
- 1 tablespoon lemon or lime juice
Instructions
- Place the chicken in a large bowl. Add all the ingredients and mix well. Cover and marinate in the fridge for at least six hours.
- At least 30 minutes before grilling, soak about 15 bamboo skewers in water to prevent them from burning while grilling.
- Thread the chicken in the bamboo skewers. Five to six pieces are a good number.
- Grill the chicken over live coals, at least six inches from the heat. Turn over once the undersides are nicely charred, about five to six minutes, and grill for another four to five minutes.
- Serve the chicken skewers with white rice and a light vegetable salad on the side.
