Chakundari Chicken Tikka – Chicken marinated with beet
- 2 tbsp lemon juice fresh
- 2 tsp garlic finely minced
- 2 tsp ginger finely minced
- 2 tsp salt coarse
- 1 kg chicken thighs boneless, skinless, cut into 4 cm chunks
- 1 beet large, cooked, peeled, cooled and roughly chopped
- 80 gr yogurt whole milk
- 3 tbsp fenugreek leaves dried
- 2 tsp garam masala
- 1 tsp cumin ground
- 2 tbsp canola oil
- 2 tbsp butter melted
- lemon wedges
For the first marinade, combine the lemon juice, 1 tsp each of the garlic and ginger and salt in a large bowl. Rub the mixture into the chicken thighs, and marinate for at least 20 minutes at room temperature — or longer in the refrigerator, covered.
Put the beets and yogurt in a food processor and purée until smooth. Add the remaining salt, garlic, ginger, dried fenugreek leaves, garam masala, cumin and canola oil and pulse to combine.
Coat the chicken with the puréed beet mixture and marinate, refrigerated and covered, for a least 1 hour or up to 8 hours.
If you’re using wooden skewers, soak them in water first.
Heat a charcoal or gas grill or a broiler to medium-high and put the rack at least 4 inches from the heat source. Skewer the chicken, drizzle with melted butter and set on the grill or broiling pan. Cook, rotating carefully to cook and brown on all sides, about 8 minutes total.
Garnish with lemon wedges.
Recipe from NY Times -Mark Bittman https://cooking.nytimes.com/recipes/12573-chakundari-chicken-tikka
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