Cyrus Todiwala's Chicken Tikka Kala Miri Masala

Method

This is a variation of the traditional chicken tikka showing the possibility of hundreds of different flavours and marinades at our disposal. Though the term “Tikka” may be common in its use the marinating process and the marinade itself may change right across the sub-continent. This one is a hotter variation and is reminiscent of the flavour of crushed black pepper.

 

METHOD

1. Clean the chicken, if necessary wash and drain well.
2. Rub the salt and the crushed black pepper in the chicken, cover and set aside.
3. Add all the ingredients in a blender and puree to a smooth paste.
4. Blend the marinade well into the chicken previously blended with the black pepper & salt.
5. Clean the sides of the bowl and place in the refrigerator between four to eight hours for the masala to be well absorbed and the flavours well rounded.
6. Remove either on a greased tray making sure that the pieces are not sticking together and broil in a very hot oven for six to seven minutes or until done. You may prefer to turn them over after three minutes to get an even colour as well as perhaps to baste a little with some melted butter.
7. Alternatively if possible charbroil them or skewer and char grill on a barbeque or in a tandoor if available.

Serve with a salad and or a yoghurt dip.

Ingredients

Prep time:

Cook time:

Serves: 4

  • 2 tbsp sunflower oil

  • 1 tbsp tomato paste (heaped)

  • 1 2" piece ginger

  • 6-8 garlic cloves

  • 1 tsp red chilli powder

  • 1/4 tsp turmeric

  • 1 tsp ground coriander

  • 1/2 tsp ground cumin

  • 1/4 tsp garam masala

  • 1 tbsp lime juice

  • 1 tsp salt

  • 400 - 500g boneless chicken, cubed

  • 1 1/2 tsp crushed black pepper (heaped)