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    Chicken Tikka

    This is a dish I didn't know about until I moved to Southern California. There aren't many Indian restaurants in Montana. Now it's one of my favorites. I first had it in one of those little Indian buffet places they have everywhere here. My friend Mike and I were talking about starting a business and we stopped in to Kikki's for a quick bite. I was in heaven! It was great! I still go back there sometimes if I'm in Irvine.

    I usually marinate this for about 3 hours, but if you're in a hurry, a half hour would probably be okay. If you don't have a grill it would be best to try baking it. I think frying would burn it too much.

    One thing I think people don't realize about turmeric is that it's just for color. Don't try to use this stuff for flavor.

    Serves one person, maybe two if you serve it with rice. Also - This is just a recipe. It won't make you a good cook. But this one is really easy. I'm sure you'll do fine.

    • 1 boneless chicken breast, cubed
    • 1 tsp chopped and crushed ginger
    • 2 cloves garlic, crushed
    • 1 tsp chilli powder
    • 1/4 tsp turmeric
    • 1/4 tsp salt
    • 2/3 cup plain yogurt
    • 1/4 tsp curry powder
    • 1/4 tsp garam masala
    • 3 Tbs lemon juice
    • 1 Tbs olive oil
    • 1/4 tsp coriander
    • 1/4 tsp corn starch
     

    1. Mix together all of the ingredients together. Let the chicken marinate for 3-4 hours. When it's ready to go, heat up the grill and grill the chicken on skewers. While they're grilling, take 1/2 cup of the marinade and put it in a small saute pan. Before heating it, mix in 1/4 tsp corn starch. Heat the sauce until it thickens and then let it bubble for a while. Set that aside until the chicken is done.


    2. And your done. Wasn't that easy? You can use the sauce for dipping or pour it over rice and eat the chicken with that.

    Any comments? Let me know and I'll include them below.



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