For many people Chicken Tikka is the first dish they are introduced to for Indian food, and for good reason. It is flavorful and has a lot of familiar tastes. It isn’t usually spicy and doesn’t have ingredients people haven’t heard of. For me, it continues to be my favorite Indian food and this recipe is my favorite to date.
- 5 lbs. chicken thighs
- 3 tbs. ground cumin
- 3 tbs. smoked paprika
- 2 tbs. ground coriander
- 2 tsp. ground turmeric
- 1 tsp. cayenne pepper
- 12 garlic cloves, grated
- 3 tbs. ginger
- 2 cups plain yogurt
- 3/4 cup lemon juice (4-6 lemons)
- Kosher salt
- 4 tbs. unsalted butter
- 1 large onion, sliced thin
- 28 oz. whole peeled tomatoes, roughly mashed
- 1/2 cup chopped cilantro
- 1 cup heavy cream
- Place the chicken in a large rimmed baking dish.
- Combine cumin, paprika, coriander, turmeric, and cayenne in a small bowl and mix well. Set aside 3 tablespoons of spice mixture.
- Combine remaining spice mixture, 8 cloves garlic garlic, 2 tablespoons ginger, yogurt, 1/2 cup lemon juice, and 1/4 cup salt in a large bowl and whisk to combine. Pour marinade all over chicken pieces, using hands to coat every surface.
- Cover loosely and refrigerate for 4 to 8 hours, turning occasionally.
- Meanwhile, heat butter in a large Dutch oven over medium-high heat until melted and foaming subsides. Add onions, remaining 4 tablespoons grated garlic, and remaining 2 tablespoons ginger.
- Cook, stirring frequently, until dark and beginning to char in spots, about 10 minutes.
- Add reserved spice mixture and cook, stirring frequently, until fragrant, about 30 seconds. Add tomatoes and half of cilantro, scraping up any browned bits from bottom of pan with a spoon.
- Simmer for 15 minutes, then puree using a hand blender or blender.
- Stir in cream and remaining quarter cup lemon juice.
- Season to taste with salt, then set aside until chicken is cooked.
- Preheat the grill making sure the grates are clean and oiled.
- Place marinated chicken on grill and cook for 5 to 7 minutes without moving it around. Flip and cook another 4 to 5 minutes.
- Remove chicken from the grill and take inside to a cutting board. Allow chicken to rest for about 10 minutes.
- Cut chicken into bite sized pieces and add to dutch oven of simmering sauce. Continue to simmer over medium heat until chicken is fully cooked, about 10 minutes.
- Sprinkle with remaining cilantro and serve with rice and/or Naan.
Source: Serious Eats