In India, tikkas are simply small pieces of anything, and in this much-loved curry it's chicken. Traditionally the chicken pieces marinate in spices for hours and are then grilled in a clay oven and added to a rich tomato-based sauce. But to make the process simpler and quicker, we skip the marinating, brown the seasoned chicken in a hot skillet, and simmer it in the masala mixture. For authentic color and flavor, plan ahead to have the Kashmiri chili and fenugreek leaves on hand. Or skip them; the dish will still taste great. The recipe is a Yummly original created by Prerna Singh.
- Scrape peel from ginger with a spoon, then coarsely chop ginger. Grind ginger and garlic together into a smooth paste using a mini food processor, or finely grate ginger with a Microplane and mince garlic. (You'll have enough for this recipe plus extra for another use.) Set 1 1/2 tsp. and 1 Tbsp. ginger-garlic paste aside and refrigerate leftovers, covered, up to 1 week. (Pro Tip: If you cook Indian food often, you can take a short-cut and buy ginger-garlic paste online or from an Indian market.)
- Cut chicken into 2-inch pieces. In a large bowl, combine chicken with 1 1/2 tsp. reserved ginger-garlic paste, the yogurt, coriander, salt, turmeric, oil, and Kashmiri chili. (Pro Tip: Kashmiri chili powder gives the dish a pretty red color and mild, smoky sweet flavor, but you can substitute paprika and a little cayenne if you don't have it on hand.)
- Heat a large cast-iron skillet over high heat. Add chicken mixture and cook, turning occasionally, until lightly charred (chicken may not be quite cooked through), about 5 minutes. Transfer to a large bowl. (Pro Tip: It's okay if the chicken isn't fully cooked at this point, since it will be simmering later in the sauce. Here, you want to give it a little char for flavor.)
|Calories370Calories from Fat250|
|% DAILY VALUE|
|Calories from Fat250|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.