Chicken Tikka

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#18214

Chicken pieces marinated in a spicy saffron-ginger yogurt sauce are skewered on bamboo and grilled with clarified butter. These can also be made with chicken thighs.

serves/makes:

ready in:
over 5 hrs

ingredients

3 strands saffron, toasted
1 tablespoon milk
1 head garlic, cloves peeled
1 piece (2 inch size) fresh ginger, peeled
2 pounds boneless chicken breast, cut in 1-inch cubes
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon cayenne pepper
black pepper, to taste
1 1/2 cup yogurt
1/4 cup heavy cream
salt, to taste
clarified butter

directions

Combine the saffron and milk and mix well.

Combine the garlic and ginger in a food processor and puree into a paste.

Place the chicken in a bowl. Add the saffron and milk, the garlic paste, cumin, coriander, cayenne, black pepper, yogurt, heavy cream, and salt. Mix until the chicken is well coated. Cover the bowl with plastic wrap and refrigerate for 12 hours.

Preheat the grill to medium-high heat. Soak wooden skewers in water for 30 minutes.

Skewer the chicken cubes and place on the grill. Baste with the ghee, turning the chicken as needed until browned on all sides and cooked through (10-15 minutes). Serve immediately with naan.