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Sea Captain's Chicken Tikka |
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Serves: 4 Print this RecipePAKISTAN Advance Preparation: 6 to 12 hours for marinating the chicken This recipe demonstrates the ambassadorial powers of barbecue. I got it from a Pakistani sea captain, one Mushtaque Ahmad, whom I met on a Singapore Airlines flight from Singapore to Bangkok. (The captain was on his way home to Karachi after seven months at sea.) Our conversation began about the O. J. Simpson trial and eventually led to cooking. Here’s how the captain prepares a spicy, yogurt-marinated Pakistani favorite: chicken tikka. 1 chicken (3 1/2 to 4 pounds) cut into 8 pieces Salt 3 cardamon pods, whole 3 cloves garlic, coarsely chopped 3 tablespoons ginger, finely chopped, fresh 1 cup plain yogurt, whole-milk 3 tablespoons lemon juice, fresh 1 teaspoon black pepper, freshly ground 1/2 to 1 teaspoon cayenne pepper, to taste 1 to 2 drops food colors, orange (optional) 1 onion, thinly sliced lengthwise, for serving 1. Rinse the chicken pieces under cold running water and remove and discard the skin. Then drain and blot dry with paper towels. Place the chicken pieces in a large nonreactive bowl. Sprinkle with 1 teaspoon salt and toss to mix. Let stand for 5 minutes. 2. Meanwhile, crush the cardamom pods in a mortar, using the pestle, then add the garlic and ginger and pound to a coarse paste; or process the ingredients to a paste in a mini chopper or spice mill. Transfer the mixture to a small bowl and stir in the yogurt, lemon juice, black pepper, cayenne, food coloring (if using), and salt to taste. Pour the marinade over the chicken in the bowl and turn the pieces to coat. Cover and let marinate, in the refrigerator, for 6 to 12 hours (the longer the better). 3. Preheat the grill to high. 4. When ready to cook, oil the grill grate. Remove the chicken pieces from the marinade and arrange them on the hot grate. Grill, turning with tongs, until nicely browned and the juices run clear when the tip of a skewer or sharp knife is inserted in the thickest part of a thigh and the breast meat near the bone shows no trace of pink, 6 to 8 minutes per side. 5. Transfer the chicken to serving plates or a platter and serve topped with the sliced onion. Serves 4 This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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