Chicken Tikka
Recipe from Food & Wine

The flavorings in the vibrant marinade for this grilled chicken include pathar ka phool (a hard-to-find seasoning made from bark), deghi mirch (an Indian red-chile powder), and mustard oil. Omit the pathar ka phool and deghi mirch and use mustard seeds in place of the oil for a similarly pungent, wonderfully savory marinade.


Chicken Tikka
Tina Rupp

by 1  person


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Servings: 4 to 6
Prep Time: 2 hrs
Total Time: 2 hrs 30 mins
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Ingredients
  • 1   tablespoon 
    mustard seeds
  • 1   teaspoon 
    Chinese five-spice powder
  • 1   teaspoon 
    freshly ground pepper
  • 1   teaspoon 
    turmeric
  • 1   teaspoon 
    cayenne pepper
  • 1   
    bay leaf
  • 2   tablespoons 
    minced fresh ginger
  • 4   
    garlic cloves, minced
  • 1   cup 
    plain whole-milk yogurt
  •  
    Kosher salt
  • 2   pounds 
    skinless, boneless chicken thighs, cut into 2-inch pieces
  • 2   tablespoons 
    unsalted butter, melted
  •  
    Cilantro and Yogurt Sauce
Cilantro and Yogurt Sauce
  • 2   cups 
    cilantro leaves
  • 1   cup 
    mint leaves
  • 1   
    jalapeno, seeded and coarsely chopped
  • 4   
    garlic cloves, crushed
  • 1   teaspoon 
    ground cumin
  • 1   tablespoon 
    fresh lemon juice
  • 1   cup 
    plain whole-milk yogurt
  •  
    Kosher salt

Directions
1.
In a spice grinder, pulse the mustard seeds with the five-spice powder, pepper, turmeric, cayenne, and bay leaf until fine. Transfer the spice powder to a medium bowl. Add the ginger, garlic, and yogurt and season with salt. Add the chicken and turn to coat. Refrigerate for 2 hours.
2.
Light a grill. Remove the chicken from the marinade and brush the pieces with the melted butter. Season with salt. Oil the grate and grill the chicken over high heat, turning occasionally, until lightly charred and cooked through, about 8 minutes. Serve with the Cilantro and Yogurt Sauce.
MAKE AHEAD

1.
The chicken can be marinated for up to 8 hours.
Cilantro and Yogurt Sauce
1.
In a blender, combine the cilantro, mint, jalapeno, garlic, cumin and lemon juice and puree to a paste. Add the yogurt and puree until smooth. Season with salt.

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