Chicken Tikka

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.

Recipe from Food & Wine
Chicken Tikka
Tina Rupp
4 to 6
2 hrs
2 hrs 30 mins
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  • 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

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.
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.
The chicken can be marinated for up to 8 hours.
Cilantro and Yogurt Sauce
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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