Best Sea Captains Chicken Tikka Recipes

SEA CAPTAIN'S CHICKEN TIKKA

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.

CHICKEN TIKKA

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).

SEA CAPTAIN'S CHICKEN TIKKA

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

CHICKEN TIKKA

Steps:

• Mix all but chicken together in bowl, refrigerate overnight.
• Add chicken, cut in 1 1/2 inch cubes to marinate in afore-mentioned bowl, cover and refrigerate at least 4 hours.
• Preheat oven to 350 degrees.
• Bring chicken to room temperature and skewer on bamboo skewers (soaked in water for 30 minutes).
• Place on baking tray and bake in oven for 20 to 35 minutes.
• Three tablespoons of butter can be drizzled over for the last 5 minutes of cooking.

CHICKEN TIKKA

Steps:

• Cut the chicken breasts in long strips or cubes.
• In a medium bowl combine the yogurt, garlic, ginger, onion, chili powder, coriander, tomato paste and salt.
• Add the chicken to the marinade mix well.
• Cover the bowl and refrigerate for at least 6 hours but overnight is better.
• Skewer the chicken and cook under a hot grill, or even nicer cook them on the barbeque, 4 to 5 minutes on each side basting them with butter.
• Serve on the skewers (or remove the chicken from the skewers if you prefer).

CHICKEN TIKKA !

Steps:

• Wash the chicken and cut it into 3 cms long pcs.
• Place in a large bowl.
• Add in all the ingredients, other than the oil.
• Mix well.
• Keep aside for 3 hours.
• Pan-fry the chicken with olive oil for 5 minutes on moderate flame.
• Cook in a pre-heated oven at 200C for 25 minutes or until tender.
• Garnish with tomato wedges and corriander leaves.
• Serve hot.
• ENJOY!

MEMPHIS RUB BY STEVEN RAICHLEN

Steps:

• Mix all ingredients together, using the cayenne pepper to your heat preference.
• Rub on a whole chicken for beer can chicken, or a rack of ribs.
• Makes about a half a cup of rub.