Chicken Tikka
Category: Recipes
view my recipes
print
save
Prep Time: Cook Time: Total Time:
view the recipe on CDKitchen to print, change serving sizes, etc
Serves/Makes: 6
Ready in: > 5 hrs
- 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
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.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
by ICOOK2
4 teaspoons garam masala (see Note) 1/2 teaspoon salt 1/4 teaspoon turmeric 1/2 cup all-purpose flour 1 pound chicken tenders 4 teaspoons canola oil , divided 6 cloves garlic , minced 1
by suemunzlinger
1 whole chicken breast cut into two-inch cubes 2 tablespoons blended olive oil 2 cups water 1 cup blanched jasmine rice salt, to taste black pepper, to taste 1 cup heavy cream butter chives,
view more member recipes