Best 4 Sea Captains Chicken Tikka Recipes
**Tantalize your taste buds with the exotic flavors of Sea Captains Chicken Tikka, a culinary masterpiece that blends the essence of India with the charm of coastal regions.**
Savor the succulent chicken marinated in aromatic yogurt and spices, then grilled to perfection. Immerse yourself in the symphony of flavors as the tangy tamarind-mint chutney, creamy cucumber raita, and zesty lemon wedges dance on your palate. Embark on a culinary expedition with this delightful dish, complemented by a medley of delectable accompaniments.
**Dive into the depths of culinary bliss with our comprehensive guide to preparing Sea Captains Chicken Tikka.**
Unravel the secrets behind the perfect marinade, ensuring your chicken is infused with an explosion of flavors. Discover the art of grilling, achieving that irresistible smoky char that elevates the dish to new heights. Explore the nuances of preparing the tantalizing accompaniments, each adding a unique dimension to the overall experience.
**Quench your thirst for culinary knowledge with our expertly crafted recipes.**
Uncover the culinary secrets of Sea Captains Chicken Tikka, with step-by-step instructions that guide you through the process. Learn how to create the aromatic marinade, featuring yogurt, ginger-garlic paste, cumin, coriander, turmeric, red chili powder, and garam masala. Master the art of grilling, ensuring your chicken is cooked to perfection while retaining its succulent juiciness. Delve into the intricacies of preparing the tamarind-mint chutney, cucumber raita, and lemon wedges, each adding a distinct layer of flavor to the dish.
**Embark on a culinary adventure with Sea Captains Chicken Tikka and relish the harmonious blend of flavors.**
Indulge in the culinary delights of Sea Captains Chicken Tikka, a dish that captures the essence of India's rich culinary heritage. Let the symphony of flavors transport you to a world of culinary wonders, where each bite is a celebration of taste. Explore the depths of flavor with our comprehensive guide and recipes, unlocking the secrets behind this tantalizing dish.
SEA CAPTAIN'S CHICKEN TIKKA
This is from The Barbecue Bible, by Steven Raichlen; modified to use just chicken thighs and serve 2. The original recipe serves 4, and uses a whole chicken cut into pieces. Time to make does not include time to marinate.
Provided by IngridH
Categories Chicken Thigh & Leg
Time 25m
Yield 2 serving(s)
Number Of Ingredients 10
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.
THE BEST CHICKEN TIKKA MASALA
Chicken Tikka Masala is thought to have been created by a Bangladeshi chef in Glasgow in the 1960s. It's a spicy, tomato-based dish seasoned with garlic, ginger, fenugreek and garam masala. In this recipe we used fenugreek leaves for their nutty and slightly minty flavor. If you can't find them, substitute dried mint leaves and a pinch of ground fenugreek. Garam masala is a popular Indian spice blend that usually includes black and white pepper, cloves, cinnamon, mace, cardamom, bay, cumin and coriander. It's pretty easy to find in your local grocery store and most national spice companies.
Provided by Food Network Kitchen
Categories main-dish
Time 4h
Yield 6 to 8 servings
Number Of Ingredients 24
Steps:
- For the chicken marinade: Whisk together the yogurt, ginger, salt, chili powder, garam masala, pepper, turmeric and garlic in a large bowl until combined. Toss the chicken in the spiced yogurt marinade until evenly coated. Wrap tightly with plastic wrap and refrigerate at least 3 hours and up to 24. (Overnight works best.)
- For the sauce: Melt the ghee in a large Dutch oven or wide heavy pot over medium heat. Add the onions and serrano, season with 1 teaspoon salt and cook, stirring occasionally, until the onions are golden and beginning to caramelize, 8 to 10 minutes. Add the ginger and garlic and cook, stirring, until very fragrant and the ginger starts to turn golden and sticks to the bottom of the pot, 2 to 3 minutes. Add the fenugreek leaves, garam masala, chili powder and paprika and cook, stirring occasionally, until very fragrant, about 1 minute. Add the tomatoes, breaking them up into pieces with a spoon, and bring to a boil. Reduce the heat and simmer uncovered, stirring occasionally, until the sauce has reduced by half and the tomatoes are very tender, about 30 minutes.
- Let the hot sauce cool for about 5 minutes or so, then transfer it to a blender filling no more than halfway. (If your blender is small, you may need to work in batches.) Remove the center cap from the lid and place it on the blender. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth. Add 1/4 cup heavy cream and puree until creamy. Pour into a clean pot and bring to a simmer. Season with salt.
- Meanwhile, position a rack directly under the broiler and preheat to high. Line a rimmed baking sheet with foil and set a wire rack inside.
- Arrange the chicken in a single layer on the rack. Broil until the chicken starts to brown in spots, 3 to 6 minutes per side (it will not be cooked through). Remove from the broiler. When cool enough to handle, cut the chicken into 1-inch pieces. Add the chicken to the simmering sauce, cover and cook until the chicken is cooked through, 8 to 10 minutes.
- Top the chicken and sauce with cilantro. Serve with rice and naan.
CHICKEN TIKKA !
Make and share this Chicken Tikka ! recipe from Food.com.
Provided by Charishma_Ramchanda
Categories Lunch/Snacks
Time 3h25m
Yield 6 serving(s)
Number Of Ingredients 10
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!
Nutrition Facts : Calories 337, Fat 21.6, SaturatedFat 4.9, Cholesterol 85.8, Sodium 866.4, Carbohydrate 6.1, Fiber 1.2, Sugar 3.3, Protein 29.2
SEA CAPTAIN'S CHICKEN TIKKA
Number Of Ingredients 11
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
Nutrition Facts : Nutritional Facts Serves
Tips:
- To achieve tender and juicy chicken, use a yogurt marinade. The yogurt helps to break down the proteins in the chicken, resulting in a more flavorful and succulent dish.
- For an authentic tikka flavor, use a blend of spices such as cumin, coriander, turmeric, and garam masala. You can adjust the amount of each spice to suit your taste preferences.
- If you don't have a tandoor oven, you can use a regular oven or grill to cook the chicken. Just be sure to preheat the oven or grill to a high temperature and cook the chicken until it is cooked through.
- Serve the chicken tikka with a variety of sides such as rice, naan bread, or raita. You can also add a squeeze of lime juice or a sprinkle of cilantro for extra flavor.
Conclusion:
Sea Captain's Chicken Tikka is a delicious and easy-to-make dish that is perfect for any occasion. With its tender and juicy chicken, flavorful spices, and variety of sides, this dish is sure to please everyone at your table. So next time you're looking for a new and exciting way to enjoy chicken, give Sea Captain's Chicken Tikka a try!
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