What a roller coaster ride last year has been. From giving up corporate job, being a new mommy, a few medical hiccups, seeing my little sister get married and a lot of travel thrown in, I have barely had a chance to catch a breath. Inevitably, the blogging has suffered. But now that I'm back and finding a new regular routine, I feel more inspired than ever.
The long stay in India this year also allowed me to have a lot of time to cook with mom and dig into our ancestral stash of all things vintage. I nearly paid an arm and leg for the weight I carried back.
Hopefully, the inspiration will translate into more posts if my idea of putting Tasnim in the walker and shooting ever really works out. And if she could stop hitting my setup every single time.
As for this recipe, it has been on rotation in my family since last summer. I used to make a slightly different version of it before which was good, but this, this is marvelous. The best chicken tikka in my opinion. Good quality spices are a key where most of the marinate is about spices.
The side of cherry tomatoes, arugula and onions provide a fresh contrast to the succulent and spicy tikkas. Served with mint raita to clear the palate as you move on to the next one.
Chicken Tikka with Cherry Tomatoes and Arugula Salad and Yogurt Mint Raita
2 chicken breasts, boneless (about 1/2 kg)
1/4 tsp ginger powder
1/4 tsp garlic powder
1/8 tsp cinnamon powder
1 tsp roasted cumin powder
1 tsp garam masala
1 tsp besan (chickpeas flour)
1 tbsp ginger garlic and chili paste
1 tbsp tomato paste
1 tsp red chilly powder (preferably good quality kashmiri chilly powder)
1 tsp lemon juice
Salt to taste
1 tbsp ghee
Cut the chicken breast into bite size cubes. Marinate the chicken in ginger garlic and chilli paste overnight.
Add rest of the ingredients and marinate it for another hour.
Brush the grill or cast iron pan with ghee, and cook the chicken on both sides until juices run clear (about 2 -3 minutes on each side).
Serve with lemon wedges.
Yogurt Mint Raita
1/2 cup yogurt
1/2 cup mint leaves
1/8 tsp cardamom powder
1/4 tsp roasted cumin powder
2 tsp lemon juice
Black salt to taste (or regular taste)
Blend half the yogurt with mint leaves in a blender. Whisk in rest of the ingredients.
Cherry tomatoes, Onion and Arugula Salad
1/2 cup cherry tomatoes, halved
1/2 cup red onions, sliced
1 cup arugula leaves (or local jarjeer leaves)
1 tsp lemon juice
1/2 tsp roasted cumin powder
Salt and pepper to taste
Toss together the leaves, tomatoes and onions. Sprinkle with lemon juice, cumin powder, salt and pepper.