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

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Servings: 4 to 6
Prep Time: 2 hrs
Total Time: 2 hrs 30 mins
Related Categories: Asian Cuisine, Boneless Chicken, Chicken, Chicken Thighs, Grilling, Grilling Chicken, Indian Chicken Dishes, Indian Cuisine
 
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Ingredients
  • 1  tablespoon
    mustard seeds
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  • 1  teaspoon
    Chinese five-spice powder
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  • 1  teaspoon
    freshly ground pepper
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  • 1  teaspoon
    turmeric
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  • 1  teaspoon
    cayenne pepper
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  • 1 
    bay leaf
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  • 2  tablespoons
    minced fresh ginger
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  • 4 
    garlic cloves, minced
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  • 1  cup
    plain whole-milk yogurt
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  •  
    Kosher salt
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  • 2  pounds
    skinless, boneless chicken thighs, cut into 2-inch pieces
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  • 2  tablespoons
    unsalted butter, melted
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  •  
    Cilantro and Yogurt Sauce
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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
The chicken can be marinated for up to 8 hours.
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