Chicken Tikka

Submitted by Lavender Lynn

"This recipe is from Kenya"

 

• Ready In: 1hr 5mins
• Ingredients: 10
• Serves: 4-6

ingredients

• 1 roasting chicken, cut into pcs
• 2 teaspoons tomato puree
• 1 teaspoon curry powder
• 3 garlic cloves, mashed
• 3 tablespoons vegetable oil
• salt and pepper, to taste
• 1 cup tamarind juice, if unavailable use white wine
• salt, to taste
• chili pepper, to taste
• sugar, to taste

directions

1. Combine tomato puree, curry powder, garlic, salt, pepper, and 3 T oil.
2. Rub the chicken outside and inside with this mixture and leave it for about 1 hour for the flavor to penetrate the meat.
3. Grill or roast the chicken until nicely browned and tender. On a spit is ideal.
4. Serve with a sauce made by combining the tamaarind juice with enough seasoning to give a pleasantly sharp swet-sour flavor.

Reviews

[Zurie]

Made and reviewed for ZWT 7. Great, except that the recipe wasn't quite Chicken Tikka as I know it, and the seasonings were too meagre. No matter -- in Africa recipes tend to get simplified. Okay, I probably tripled the curry powder and tomato puree ... added ground cumin, a bit of turmeric. Also, I did not have tamarind juice, so subbed with Greek yohurt. This seemed to work well. My photos show rather "rudely" large whole chicken legs, but this was on "special" at the local shop, and I had to use it. The end result was great. I first grilled (oven) the chicken legs, then added the rest of the sauce and let it all heat through. Lovely taste! Thanks!!

 

[teresas]

Wonderful chicken! I cut the chicken in half and grilled it on the barbie. DH loved the rub on the chicken but thought the sauce was ok. I loved the sauce and thought the chicken was ok. Anyway it was enjoyed. I did use the tamarind juice. But think the white wine would be just as good. I followed Alskann's suggestion of reducing the sauce. I used a nice cayanne pepper about 1 tsp and about the same amount of sugar. It had a nice kick to it. Thanks for posting. :)

 

[kiwidutch]

We liked this... used the white wine option instead of the tamarind juice and the only mistake we made was that a lot of water and fat came out of the chicken while it was cooking and it was all swimming a bit, and trying to be a little health conscious I poured off about two cups of sauce in order to let it cool, skim off the fat and then add the rest back into the sauce to finish off... DH however, meaning to be helpful accidently added the cooling sauce mix to the organic recycle bin.. so we ended up with far less sauce than I intended, but never mind, the chicken still tasted very good. We made ours rather spicy and would recommend that too if you love a little heat. Please see my rating system: 4 lovely stars for a very tasty recipe indeed. Thanks!

 

[Darkhunter]

Wow!. What can I say when it has already been said. This was terrific. I'm new to NM and have seen the tamarind soft drinks and the juice, but didn't know how it was used. Now I know! To juice I added chipotle chili powder 2 tsps & 2 tsps sugar, just a pinch of salt. Thnx for posting, Lynn. Made for ZWT4.

 

[bigbadbrenda]

This was fantastic. The chicken done in the oven was moist and tender. I had tanarind (who would think) I received it in a spice swap and had no idea what I would do with it. Well now I know, the juice was good and yep we dipped bread in it. I put 1 ladle of broth over the chicken about 10 minutes before I was ready to serve. Thank you for a wonderful dish. Made for ZWT4 the chic chefs.