Chakundari Chicken Tikka Beet Marinated Chicken Recipes

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CHAKUNDARI CHICKEN TIKKA (BEET-MARINATED CHICKEN)



Chakundari Chicken Tikka (Beet-Marinated Chicken) image

This is a superior version of what Westerners usually refer to as tandoori chicken (which is silly, because anything cooked in a tandoor - a very hot clay oven - is necessarily tandoori), properly called chakundari chicken tikka.

Provided by JackieOhNo

Categories     Chicken Thigh & Leg

Time 1h38m

Yield 4-6 serving(s)

Number Of Ingredients 13

2 tablespoons fresh lemon juice
2 teaspoons finely minced garlic
2 teaspoons finely minced ginger
2 teaspoons coarse salt
2 lbs chicken thighs (boneless, skinless, and cut into 1 1/2-inch chunks)
1 large beet, cooked, peeled, cooled and roughly chopped
3 cups whole milk yogurt
3 tablespoons dried fenugreek leaves
2 teaspoons garam masala
1 teaspoon ground cumin
2 tablespoons canola oil
2 tablespoons melted butter
lemon wedge

Steps:

  • For the first marinade, combine the lemon juice, 1 teaspoon 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).
  • 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.

Nutrition Facts : Calories 718.9, Fat 53.6, SaturatedFat 17.8, Cholesterol 230.2, Sodium 1481.9, Carbohydrate 11.7, Fiber 0.5, Sugar 9.8, Protein 46.2

CHAKUNDARI CHICKEN TIKKA



Chakundari Chicken Tikka image

Provided by Mark Bittman

Categories     dinner, main course

Time 1h30m

Yield Makes: 4-6 servings

Number Of Ingredients 13

2 tablespoons fresh lemon juice
2 teaspoons finely minced garlic
2 teaspoons finely minced ginger
2 teaspoons coarse salt
2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch chunks
1 large beet, cooked, peeled, cooled and roughly chopped
1/3 cup whole milk yogurt
3 tablespoons dried fenugreek leaves
2 teaspoons garam masala
1 teaspoon ground cumin
2 tablespoons canola oil
2 tablespoons melted butter
Lemon wedges

Steps:

  • For the first marinade, combine the lemon juice, 1 teaspoon 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).
  • 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.

Nutrition Facts : @context http, Calories 298, UnsaturatedFat 9 grams, Carbohydrate 7 grams, Fat 16 grams, Fiber 2 grams, Protein 32 grams, SaturatedFat 5 grams, Sodium 477 milligrams, Sugar 2 grams, TransFat 0 grams

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