Recipes By Chintan Pandya
1 recipe found
Chicken Tikka
Traditionally, Indian chicken tikka — skewered boneless chicken pieces that have been marinated in assertive spices and cooling yogurt — is cooked in a clay tandoor oven, stacking layers of smoke upon layers of spice. But this murgh tikka recipe from Chintan Pandya, the chef and a partner at Unapologetic Foods, a New York restaurant group that runs Masalawala & Sons, Dhamaka, Semma and Adda Indian Canteen, captures the essence of the dish with the convenience of an oven. Juicy chicken thighs are marinated twice: The first marinade is a quick 10-minute rest in salt, vinegar and ginger-garlic paste, while the second is a 3- to 4-hour dip in yogurt punctuated with deggi mirch (a vibrant red chile powder), garam masala and turmeric. Don’t expect the yogurt to mute the flavors: It adds a level of creaminess, but the spices dominate this dish. — Alexa Weibel