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MULTIMEDIA VIDEO


RECIPE:
Delicious Favorite: Chicken Tikka


From the kitchen of chef Sanjay Patel here’s a recipe for a delicious marinated chicken that will make the mouths of meat lovers water.


(Above): Chicken Tikka [SILICONEER photo]

Ingredients
  • 3/4 tsp cumin seeds, toasted
  • 3/4 tsp coriander seeds, toasted
  • 2 cups whole-milk yogurt
  • 4 garlic cloves, chopped
  • 1 (1 1/2-inch) piece fresh ginger, peeled and chopped
  • 3 tbsp vegetable oil plus for greasing pan
  • 2 tbsp fresh lime juice
  • 1 1/2 tsp salt
  • 3/4 tsp ground turmeric
  • 1/2 tsp garam masala (Indian spice mixture)
  • 1/2 tsp black pepper
  • 1/4 tsp cayenne
  • 5 pounds skinless boneless chicken breasts, cut into 1 1/2-inch cubes
  • Special equipment: 20 (12-inch) wooden skewers
  • Accompaniments: mango and red pepper chutney and mint raita
  • Garnish: lime wedges

Method:

Purée all ingredients except chicken in a blender until spices are well ground.

Put chicken in a large bowl, or divide between 2 large sealable plastic bags, and add yogurt mixture, stirring or turning to coat. Marinate chicken, covered and chilled (turning occasionally if using bags), at least 4 hours.

Soak skewers in water 30 minutes. While skewers are soaking, bring chicken to room temperature.

Preheat broiler for 15-20 minutes to 350 degrees and brush a broiler pan lightly with oil.

Divide chicken among skewers (about 5 cubes per skewer), leaving a 1/8-inch space between cubes, and arrange about 5 skewers across pan. Broil chicken about 4 inches from heat, turning over once, until browned in spots and just cooked through, 9 to 12 minutes total.

Transfer cooked skewers to a large platter and, if desired, cover loosely with foil to keep warm. Broil remaining chicken in same manner. Remove chicken from skewers and serve warm or at room temperature.


Sanjay Patel has a degree from the Culinary Institute in Birmingham, U.K., and is certified in food and hygiene. He was named 1996 Chef of the Year by Quality Cuisine, U.K. Patel is executive chef at Milan restaurant in Milpitas, Calif.



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