by Chef Chintan Pandya
The word "tikka" is a Hindi and Urdu word and means "bits" or "pieces".
It is traditionally small pieces of boneless chicken baked using skewers on a brazier after marinating in Indian spices and dahi.
30 g Red Chilli Paste
150 g Lemon Juice
150 g Cream
5 lbs Boneless Chicken Thigh
50 g Cheese
5 g Salt
50 g Ginger Garlic Paste
3 g Dried Fenugreek
100 g Hung Curd
Clean and cut the chicken thigh into "tikkas" (pieces) and marinate it with ginger garlic paste, salt, red chili paste and lemon juice
Rub everything together to a smooth paste getting it to a creamy texture. Then add in the cream gently.
Do not over rub it as cream will get curdled.
Squeeze the chicken tikka and drain off water and mix gently into the marinade.
Skewer the chicken and glaze in tandoor.
Makes 10 Servings
Chef Chintan Pandya
NEW YORK CITY, NY
Chef Chintan Pandya is the Executive Chef of critically acclaimed Adda Indian Canteen in Long Island City and Rahi in the West Village. He is also a semifinalist for James Beard Award for New York's best chef.
Q: Where do you draw your inspiration from?
A: Childhood experiences
Q: What is a new ingredient that you have experimented with in your cooking?
A: Fish Head. Lot of flavors to work with.
Q: Is there a Chef that you admire/influenced you?
A: Grant Achatz from Alinea and Wiley Dufrense
Q: What country's food were you most impressed by?
Q: Why do you think 1947 Beer pairs so well with your dishes?
A: 1947 Beer compliments the Indian spices and complexity