An Indian Restaurant is coming to Owensboro!!! For. Real. Behold photographic evidence below. It's called Basant, and is located by the Frederica Wal-mart. (I've got marked off with a big X on my map). John and I tried to go and check it out yesterday, (having received info that it was already open), but were forced to turn around when it wasn't.
Like the masala sauce, it took me several tries to figure out how to make Chicken Tikka.
The first trick I couldn't fathom was HOW IN THE WORLD DO THEY MAKE IT ORANGE? (This really bothered me). I started out by looking up a recipe for Chicken Tikka Masala on Allrecipes, which was similar, but no cigar. Watched informative videos on Youtube. Finally, just tried using some good old fashioned creativity. The secret to the orange color is to add the colorful spices to the chicken first, especially the paprika and Indian chile, then let it marinate, and add the yogurt later, before marinating some more. My chicken doesn't come out as orange as the restaurant versions do, but it's very close.Another absolute must with chicken tikka is - cook it on the grill! Grilling makes for chicken tikka that tastes like heaven (but burns like h**l. This dish is quite spicy, fyi!)
Please, don't be intimidated by the number of ingredients on this list. All your going to do is mix them together! To get the color right, however, you need to do them in a specific order, as though your baking. Here is what I do: lemon juice, paprika, Indian Chili powder (similar to cayenne pepper), minced garlic, fresh ginger, cinnamon, cumin, black pepper, MDH Kitchen King Masala, poppy seeds, garam masala. I've included links to where I bought the unusual ingredients listed here. Kitchen King Masala is some of the most amazing stuff I've ever come across. I use it in so many things that aren't even Indian! Smells amazing. So does the nuts.com garam masala.
When you've mixed all of these ingredients, cover the bowl and refrigerate for about half an hour, then pull out again and add the yogurt. Give it longer, if you can. This allows the chicken to better absorb the spice flavors, and to pull in the color. Ideally, your chicken tikka should be allowed to sit overnight, but I wanted to eat my chicken tikka right NOW, so it only received a few hours.Serve this with masala sauce, basmati rice, and if you have the time, naan bread. (Didn't have that kind of time, sadly).
Chicken Tikka
A spicy Indian chicken recipe
Ingredients
- 3 chicken breasts, cut into 2" pieces
- 2 TBS lemon juice
- 2 tsp paprika
- 2 tsp Indian chili powder
- 2 tsp ground cumin
- 1 TBS minced garlic
- 1 TBS minced fresh ginger
- 1 tsp cinnamon
- 1 tsp freshly ground black pepper
- 2 tsp Kitchen King masala
- 1/2 tsp poppy seeds
- 1 tsp, plus two pinches garam masala
- 1 cup greek yogurt
Instructions
1) In a large bowl, place pieces of chicken, pour 2 TBS lemon juice over meat, mixing. The lemon juice is to provide both additional moisture and flavor. Add paprika, mixing well. Add Indian chili powder, mixing well. Allow meat to sit for a few minutes before adding more spices.2. Add the rest of the spices: cumin, minced garlic, fresh ginger, cinnamon, cumin, black pepper, MDH Kitchen King Masala, poppy seeds, garam masala. Cover bowl with saran wrap and place in fridge for at least a half hour. 3. After allowing meat to marinate in spices, add yogurt. Recover and return meat to fridge to marinate for as long as possible, preferably overnight but at least several hours.4. Lightly oil grill grate, then heat. Thread chicken onto skewers, discarding remaining marinade. Grill until juices run clear, about 5 minutes each side.5. Before removing from grill, sprinkle a pinch of additional garam masala onto both sides of chicken. Remove from heat, serve hot or mixed in to Tikka Masala gravy.
Details
Prep time: Cook time: Total time: Yield: 4 servings
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