Chakundari Chicken Tikka (Beet-Marinated Chicken)

Name: Chakundari Chicken Tikka (Beet-Marinated Chicken)
Prep time: 1 h 30 min
Cook time: 8 min
Total time: 1 h 38 min
Yield: 4-6 serving(s)
Ingredients: 2 tablespoons fresh lemon juice; 2 teaspoons finely minced garlic; 2 teaspoons finely minced ginger; 2 teaspoons coarse salt; 2 lbs chicken thighs (boneless, skinless, and cut into 1 1/2-inch chunks); 1 large beet, cooked, peeled, cooled and roughly chopped; 3 cups whole milk yogurt; 3 tablespoons dried fenugreek leaves; 2 teaspoons garam masala; 1 teaspoon ground cumin; 2 tablespoons canola oil; 2 tablespoons melted butter; lemon wedge

Submitted by JackieOhNo!

"This is a superior version of what Westerners usually refer to as tandoori chicken (which is silly, because anything cooked in a tandoor — a very hot clay oven — is necessarily tandoori), properly called chakundari chicken tikka."

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Ready In:: 1hr 38mins
Ingredients:: 13
Serves:: 4-6

ingredients

2 tablespoons fresh lemon juice
2 teaspoons finely minced garlic
2 teaspoons finely minced ginger
2 teaspoons coarse salt
2 lbs chicken thighs (boneless, skinless, and cut into 1 1/2-inch chunks)
1 large beet, cooked, peeled, cooled and roughly chopped
3 cups whole milk yogurt
3 tablespoons dried fenugreek leaves
2 teaspoons garam masala
1 teaspoon ground cumin
2 tablespoons canola oil
2 tablespoons melted butter
lemon wedge

directions

For the first marinade, combine the lemon juice, 1 teaspoon each of the garlic and ginger and salt in a large bowl. Rub the mixture into the chicken thighs, and marinate for at least 20 minutes at room temperature — or longer in the refrigerator, covered.
Put the beets and yogurt in a food processor and purée until smooth. Add the remaining salt, garlic, ginger, dried fenugreek leaves, garam masala, cumin and canola oil and pulse to combine.
Coat the chicken with the puréed beet mixture and marinate, refrigerated and covered, for a least 1 hour (or up to 8).
If you’re using wooden skewers, soak them in water first. Heat a charcoal or gas grill or a broiler to medium-high, and put the rack at least 4 inches from the heat source. Skewer the chicken, drizzle with melted butter and set on the grill or broiling pan. Cook, rotating carefully to cook and brown on all sides, about 8 minutes total. Garnish with lemon wedges.

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RECIPE SUBMITTED BY

JackieOhNo!

Stormville, New York

I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!

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