Sea Captains Chicken Tikka Recipes

Steps:

• For the chicken marinade: Whisk together the yogurt, ginger, salt, chili powder, garam masala, pepper, turmeric and garlic in a large bowl until combined. Toss the chicken in the spiced yogurt marinade until evenly coated. Wrap tightly with plastic wrap and refrigerate at least 3 hours and up to 24. (Overnight works best.)
• For the sauce: Melt the ghee in a large Dutch oven or wide heavy pot over medium heat. Add the onions and serrano, season with 1 teaspoon salt and cook, stirring occasionally, until the onions are golden and beginning to caramelize, 8 to 10 minutes. Add the ginger and garlic and cook, stirring, until very fragrant and the ginger starts to turn golden and sticks to the bottom of the pot, 2 to 3 minutes. Add the fenugreek leaves, garam masala, chili powder and paprika and cook, stirring occasionally, until very fragrant, about 1 minute. Add the tomatoes, breaking them up into pieces with a spoon, and bring to a boil. Reduce the heat and simmer uncovered, stirring occasionally, until the sauce has reduced by half and the tomatoes are very tender, about 30 minutes.
• Let the hot sauce cool for about 5 minutes or so, then transfer it to a blender filling no more than halfway. (If your blender is small, you may need to work in batches.) Remove the center cap from the lid and place it on the blender. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth. Add 1/4 cup heavy cream and puree until creamy. Pour into a clean pot and bring to a simmer. Season with salt.
• Meanwhile, position a rack directly under the broiler and preheat to high. Line a rimmed baking sheet with foil and set a wire rack inside.
• Arrange the chicken in a single layer on the rack. Broil until the chicken starts to brown in spots, 3 to 6 minutes per side (it will not be cooked through). Remove from the broiler. When cool enough to handle, cut the chicken into 1-inch pieces. Add the chicken to the simmering sauce, cover and cook until the chicken is cooked through, 8 to 10 minutes.
• Top the chicken and sauce with cilantro. Serve with rice and naan.

Steps:

• Rinse the chicken thighs, pat dry, and remove the skin. Sprinkle lightly with salt, then let stand while you mix the marinade.
• In a mini food processor of spice grinder, combine the cardamom, garlic, and ginger. Process to a fine paste. Place paste in a small bowl or zip top bag.
• Add yogurt, lemon juice, pepper and cayenne to the paste, and stir to combine. Add the chicken, toss to coat, and refrigerate for at least 6 and up to 12 hours.
• Heat a grill to medium-high. Brush and oil the grate. Remove chicken from the marinade, and place on the hot grill. Cook, turning occasionally, until the outside is nicely browned and the inside is completely cooked, about 6 to 8 minutes per side.
• Place cooked chicken on a platter, and top with the sliced onion.

Steps:

• Wash chicken and remove skin from drummies (pulling it off with a paper towel makes it easier, also if you do this when they are slightly frozen it helps).
• Whisk together yogurt, ginger, chili powder, ground coriander, salt, pepper, lemon juice, food coloring (optional), tomato paste, and oil.
• Add chicken to marinade and chill overnight.
• The next day, preheat oven to 375°F.
• Place chicken legs on a foil lined baking sheet (do not add any extra marinade that falls away) and bake at 375°F for 40-60 minutes or until chicken is cooked through and the juices run clear.
• Finish cooking chicken on a grill or under the broiler for 5-8 minutes (gives a light char).

Steps:

• 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