Most of you who read my Blog are the ‘70s kids. I am not accounting for my parents and in law’s. They are family, and them reading my Blog doesn’t crank my hit rate up!
Its you and me who grew up on a double dose of Dire Straits and un-anglicized Chicken Tikka. When our Mothers and Aunts would just dole out platters of Chicken Tikka on mere requests, and not ask us to “earn” it.
We sure know what it is to have the best of both worlds. Don’t we?Sachin Tendulkar is a 70’s child too. The only thing common between him and this post is the love for Dire Straits and Chicken Tikka! Can you imagine what it would be to combine a Dire Straits concert and some Chicken Tikka – nothing less than a sizzler.
Just like the combination of hot, aromatic spices and the soothing yogurt which essentially make the marinade for the Chicken Tikka. The Master Blaster even has it on his Chicken Kebab Platter, those who have had the good fortune of eating at Tendulkar’s know what I am talking about.I dedicate this post to all of us born in the 1970s, to Dire Straits and to the Chicken Tikka, both of which have touched a deep, sensuous chord somewhere, and wishing a rather belated birthday to Sachin Tendulkar.
Ingredients for Chicken Tikka are:
500 grams boneless chicken thigh pieces
Half cup plain yogurt
2 teaspoons ginger paste
2 teaspoons garlic paste
Juice of one lemon
Half teaspoon garam masala powder
2 teaspoons red chili powder
2 teaspoons coriander powder
1 teaspoon black pepper powder
Vegetable oil for basting
Few drops of red food color
Half teaspoon crushed kastoori methi
Half teaspoon Chaat masala
Cut bite-size pieces of the chicken and mix all the ingredients except oil, kastoori methi and chaat masala. Marinade for about eight hours or overnight in the fridge on hot days. You can leave it on your kitchen counter if the temperature is around 20°C.
If you are using wooden skewers, soak them in water for a couple of hours. This way they drink up water and do not crack or burn when you put them in the oven.
Heat your oven on broiler mode to the highest mark. Weave the pieces of chicken on your skewers. Baste them with some oil. Line them on a baking tray and broil for 15 minutes on each side. Turning it midway to cook evenly.
Alternatively, you can also barbeque or tandoor the Chicken Tikka. The sign of the tikkas being done are when they start getting charred on the edges.
Sprinkle some chaat masala and kastoori methi mixed together. Serve with thin slices of onion and a squeeze of fresh lemon juice.
And try playing this on surround sound for that complete experience.