There are times when you want to eat against the weather ..............hot n spicy grilled chicken in this summer heat , that too being grilled in my cubicle kitchen . It happens when we need to spice the mood and the spirit .....cooling mint chutny is always a great companion to this hot n hot tikka....
Every family has a favorite recipe for tikka ....chicken tikka or otherwise........paneer , gobi , broccoli , mushrooms and even the potatoes...............turn just any firm thing into a tikka and dunk it into a cooling zesty tangy mint chutny .....something chilled to drink and the hot weather is suddenly pleasant .
Oven is a painful thought in summer months , and the prevailing temperatures suggest all things cold and chilled and frozen.....what if you need a hot spice ....something aromatic after you have refreshed yourself with a chilled mango shake in the evening .
I find grilling the tikka easier than making a proper dinner , yes it is a dinner for us by itself , no accompaniments....just a few thin slices of onions , a couple of wedges of lime and the tangy cool mint chutny.
Easier because i just have to marinade the chicken for a while , then arrange it on the rack and grill , checking and turning 3-4 times for even browning and thorough cooking...the grilling time is sure to invigorate your hunger by the lovely aroma.
The seasoning for a tikka is mostly chosen by a whim , what kind of a flavor is needed a the time and how it is going to be gobbled up.............if you want to have it all by itself , a dryish tikka is fine with chutny n onions but if you want to have it inside a kathi roll or with a naan kinda bread , it has to be more succulent n soft ...with butter and more butter for basting ......i made it dry , sans butter ( just a bit of cream in the marinade) and enjoyed every bite with a dollop of green mint chutny ..i like it this way , the overly buttery tikka is not my type.............
chicken cut in 12 pieces ( 1 kg)....boneless chicken is good too
fresh curds 1 cup ( use store bought or hang it to make it thick)
ginger garlic paste 2 tbsp
red chilly powder 1 tsp or more
black pepper corns crushed frshly 1 tbsp
fresh cream 1 tbsp
salt to taste
aromatic garam masala 1 tsp ( home made)
Mix everything together and keep in the fridge for about 2 hrs....or overnight or for a day in the freezer .
Defrost at the time of grilling , or just take out of the fridge and preheat the oven at 250 degree C .
Arrange the pieces on the grill rack and grill for about 30 minute turning the pieces and checking for the done sign.
The surface should get wrinkled and it should pull away from the bones , crisp n chewy on the outside and moist and succulent inside.....prick a toothpick and check if it is done.
Serve hot with mint chutny , lime wedges and thin slices of onion............it's so tempting when it's done n ready to eat that i forgot to take the pictures with chutny and onion rings .......that would have been spectacular , i regret that now.....There is always a next time , it's a convenient thought in itself...:)
The freshly crushed black pepper corns work like magic for this tikka , as much as i want a few pepper corns in each bite .....in each mouthful .......mint chutny , not to say , is the balancing factor in every sense.
Every bite dunked into the cooling mint chutny and topped with a lemon soaked onion rings..........perfect accompaniments...........nothing else is needed actually......they make good starters for a nice chatty get together....it's a favorite at our place for such occasions n i never get to think of any photographs on such occasions too.
We like to have it for a cozy laid back dinner ......the leftovers can always make great toppings for an Indian pizza ........i did not take pictures this time of the pizza dinner made with the leftovers next day.......that is something ordinary to rustle up but great for the taste buds...