Chakundari Chicken Tikka

5.0(206)

by Mark Bittman

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IndianDinner, Main Course

Servings

(4–6)

Total time

1h 30m

Calories / serving

298 kcal

Ingredients (13)

serves

2 tablespoons fresh lemon juicelemon-juice
2 teaspoons finely minced garlicgarlic
2 teaspoons finely minced gingerginger
2 teaspoons coarse saltsalt
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 yogurtyogurt
3 tablespoons dried fenugreek leavesfenugreek
2 teaspoons garam masalagaram-masala
1 teaspoon ground cumincumin
2 tablespoons canola oilcanola-oil
2 tablespoons melted butterbutter
Lemon wedgeslemon

Instructions (4 steps)

01For 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.
02Put 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.

04If 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.

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Rich recipe — supports nutrition-aware planning.